This blueberry pie recipe has a golden, flaky crust filled with the most delicious blueberry filling, all topped with our easy lattice crust.
If you’ve never made a pie from scratch before, you’re in the right place! We’ll walk through the whole process, from my favorite all-butter pie crust to the easy filling and all my best tips for baking it to perfection. I’m so excited for you to make this one! It’s truly a keeper.
So many of our readers have made this recipe and come back to tell us how much they loved it, calling it the “best ever” and a “total success.” For more fruit pies, you can also see my cherry pie, this apple pie, or if you want the blueberry filling without the crust, try our easy blueberry crumble!
Key Ingredients
- Pie Crust: You can use homemade or store-bought pastry. I use my favorite flaky pie crust recipe to make this pie. It’s made with butter and hasn’t failed me yet.
- Blueberries: I love fresh blueberries for this recipe. You can use frozen blueberries, but I recommend adding them to the pie while still frozen. Another recipe with either fresh or frozen blueberries is our blueberry bread.
- Sugar: I use granulated sugar in the pie filling, but brown sugar would be fine. If your blueberries seem really tart, slightly increase the sugar. I’ve included tips for how much below the recipe.
- Lemon Zest, Cinnamon, and Allspice: I love lemon and blueberry together. The cinnamon and allspice add a bit of warmth to the filling, but I only add a small amount since I love it when the blueberries shine.
- Cornstarch: We need cornstarch to thicken the pie filling. Although some recipes call for flour, cornstarch worked best in our testing.
- Butter: A tiny bit of butter makes the filling shiny and extra delicious.
- Egg Yolk and Cream: We whisk them together for our egg wash, which we brush over the crust. As the pie bakes, the egg and cream make the crust turn golden and shiny.
Find the full recipe with measurements below.
How to Make Blueberry Pie
Tip 1: The crust makes a difference. I highly recommend that you start with our favorite homemade pie crust. It holds up really well to the blueberry filling. You’ll use half of the dough for the bottom crust and the other half for the lattice top.
Tip 2: Make the pie filling. My favorite blueberry pie filling is really easy and lets the fruit shine. Just toss the blueberries with sugar, cornstarch, cinnamon, allspice, salt, and a little lemon zest. The filling turns out perfectly balanced and not too sweet.
Tip 3: Lattice the crust. Adding a lattice crust is easier than you think and gives this pie a beautiful, rustic look. The bubbling juices from the filling that bake up through the lattice make it look extra homemade and delicious. If you’ve never done it before, don’t worry, our video walks you through the entire process. You can also see step-by-step photos here: how to make lattice pie crust.
Tip 4: Lattice crust alternatives. If a lattice top isn’t for you, there are other great options. You can place a single sheet of dough over the filling and cut a few slits in the top for venting (like we do for our cherry pie). Or, for a different texture, try a simple crumble topping like the one we use for our blueberry crumble.
Tip 5: Finish with an egg wash: For that perfect, shiny, golden-brown crust, brush the top of your pie with an egg wash made from an egg yolk and a tablespoon of cream right before baking.
Tip 6: Don’t skip cooling your baked pie. This is the hardest part: you must let the blueberry pie cool for 2 to 3 hours before you slice it. If you cut it too soon, the filling will be runny and make your bottom crust soggy. Once it’s cool, serve it up with a scoop of ice cream, whipped cream, or coconut whipped cream.
More Pie Recipes
- Pumpkin Pie
- Apple Pie
- Strawberry Pie
- Peanut Butter Pie
- Browse all of our pie recipes
Best Blueberry Pie We've Ever Made
- PREP
- COOK
- TOTAL
Blueberries shine in this homemade blueberry pie. I highly recommend watching our helpful video, which walks you through each step. The pie is finished baking when you see the juices in the filling bubbling. If you remove the pie before the filling bubbles, the filling will be too thin and run out onto your plate after slicing.
We love adding a lattice crust and have shared step-by-step instructions in the recipe below. If you don’t want to go the lattice route, you can always top your pie with a full sheet of dough, just be sure to cut a few slits in it to let steam escape while it bakes. Another great option is a crumble topping, like the one we use for our blueberry crumble, or you could even use this recipe to make blueberry hand pies.
Watch Us Make the Recipe
You Will Need
1 (9 inch) double crust homemade pie crust, our recipe makes enough for the top and bottom crust
2 pounds (900g) fresh blueberries, about 6 cups
⅔ cup (130g) granulated sugar
¼ cup (30g) cornstarch
2 teaspoons lemon zest
⅛ teaspoon ground cinnamon
⅛ teaspoon ground allspice
⅛ teaspoon fine sea salt
1 tablespoon (14g) butter, cut into small squares
1 egg yolk
1 tablespoon heavy cream
1 tablespoon coarse sugar, for top
Directions
- Prepare the Bottom Crust
1Roll out the pie dough: If using a recipe that makes two crusts, roll out one of the chilled disks of dough (about half of your pie dough). Keep the other half in the refrigerator. Roll the dough, turning it a quarter turn after every other roll, until you have a circle about 12 inches in diameter.
2Line the pie dish: Gently press the dough into your pie dish, lining the bottom and sides. Be careful not to pull or stretch the dough, as this can cause it to shrink during baking. Do not trim or crimp the edges yet.
3Chill the crust: Slide the unbaked pie crust into the refrigerator and chill while you make the blueberry filling.
- Make the Pie Filling
1Make blueberry filling: In a large bowl, combine the sugar, cornstarch, lemon zest, cinnamon, allspice, and salt. Add the blueberries and gently toss to coat them evenly.
2Fill the pie: Transfer the blueberry filling to the prepared pie crust, and then place the pie back into the refrigerator while you prepare the lattice crust.
- Add the Lattice Crust
1Roll out remaining pie dough: Roll out the remaining dough to a similar size as the first piece and cut it into ¾-inch wide strips. Lay five strips over the filled pie, keeping them parallel and evenly spaced.
2Lattice the pie: Gently fold back the second and fourth strips, then lay another strip of dough perpendicular to them. Unfold the folded strips. Repeat folding back the first, third, and fifth strips and laying another perpendicular strip. Continue until the pie is covered. Check out our How to Make a Lattice Crust video for a visual guide.
3Crimp the edges: Trim any excess dough to 1 inch from the dish edge. Fold the edges of the lattice and the bottom crust under, making a thicker border on the dish’s lip. Crimp the edges as desired. Dot the butter over the open lattice areas.
4Add the egg wash: Whisk the egg yolk and cream to create an egg wash, then brush it over the crust. Sprinkle with coarse sugar and refrigerate the pie for 10 minutes before baking.
- Bake the Pie
1Preheat the oven: While the pie chills in the refrigerator, position an oven rack in the lower third of the oven and place a baking sheet on it (this will catch any potential drips from the pie). Preheat the oven to 400°F (204°C).
2Bake the pie: Place the pie on the hot baking sheet and bake for 20 minutes. Then, reduce the oven temperature to 350°F (177°C) and continue baking for another 35 to 45 minutes. Blueberry pie is done when the crust is golden brown and the filling is bubbling enthusiastically. If you notice the crust edges browning too quickly, cover them with aluminum foil and continue baking until the pie is fully cooked.
3Cool completely before serving: Allow the pie to cool for two to three hours before cutting for the best results (this gives the filling time to thicken and set properly).
Adam and Joanne's Tips
- Storing: This pie lasts up to 2 days, covered on the counter or in the fridge for up to 5 days. For the best results, wrap the pie with plastic wrap or store it in an airtight container. The baked pie can be frozen for up to 3 months when wrapped tightly in plastic wrap and aluminum foil. Thaw overnight in the fridge.
- Blueberries: I prefer this pie with fresh blueberries. If you use frozen blueberries, do not thaw them first. The pie will take longer in the oven if you use frozen blueberries.
- Sugar: Feel free to add more sugar if your blueberries are more tart, as they often are in the wintertime. ⅔ cup (135g) is perfect for sweet blueberries. You can increase to ¾ cup (150g) if required.
- The nutrition facts provided below are estimates.
Great recipe. I used slightly more berries because that’s what I had. Baking instructions were spot on.
Amazing review! We are so happy you enjoyed your pie 🙂
Hi, I’m going to make this recipe for our family reunion do I use a deep dish pie pan or regular. Thanks.
I used frozen berries as I had some from last summer so gave it extra time but it took quite a while. The amount of berries makes a large pie. I had leftover so made a small pie too. I must say that I really don’t like the allspice and cinnamon in it. To me it overpowers the blueberries and will leave it out next time.
I’ve never made a pie in my life, took a gamble on this recipe… and achieved perfection!!! As soon as I had a taste of the blueberry filling (used rice wine vinegar instead of the lemon zest, as I had none on hand) I knew that it was going to taste amazing. I had two, like 5 inch ceramic pie tins that I used, and I used about a quarter of the ingredients for the filling. I have enough dough to make some more tomorrow! I’m thinking apple this time.
I do not recommend using frozen Maine blueberries! I tried it, using double the cornstarch and an additional 30 minutes of bake time and the berries just spilled out with a bunch of liquid. The liquid soaked into the pie crust leaving it very soggy. So next time I will cook the frozen berries slightly first before filling the pie. That being said, the flavor was fabulous. So I will try this again and see how it turns out.
I made this blueberry pie for some French friends in France, using fresh berries from Morocco that have suddenly appeared on the market at reasonable prices, and they loved it. The taste was perfectly balanced with the lemon zest and just a small hint of other spices just right to set off the berries, and overall it was not too sweet. (In the future, I will add just a little more cornstarch.) The recommended pie crust came together well in a food processor, was easily manipulable and flakey when baked. Definitely a winner recipe. Thank you!
This is my first attempt at making a blueberry pie, and it was phenomenal! I followed the recipe to the letter, and while my feeling was a little runny, I attribute that to the gigantic blueberries that I had. Will definitely make this again, it was a complete hit! And oh my that crust! So yummy.
This is an excellent recipe! The tiny bits of spices really highlight the blueberry flavor in the most subtle and delicious way. This will be the recipe I use from now on!
Great recipe – I learned long ago to add a tablespoon and a bit of tapioca pudding granules…. It prevents a runny pie I use that for other fruit pies and tarts….
Never thought I could ever make a decent pie but with this recipe, it happened. Not once but twice. My husband loves it. I used fresh blueberries, and Swerve Brown (sugar substitute) measured to the recipe and an already prepared crust. Bake for 30 min. My husband absolutely loves it. I’m going to try fresh peach next.
This recipe made the best blueberry pie I have ever made in all my 50 years of baking. The crust is my new all-time favorite crust ever. It’s shatteringly crispy and tender and crunchy and flakey and delicious. I used blueberries that I handpicked this morning and the filling is perfectly sweet and tart and set beautifully, absolutely no soggy bottom and each slice held together perfectly. I never thought I would sway from the crust I have used for 30 years now but this recipe is just wonderful and I will never use another! Sorry Grandma! Thank you for sharing this wonderful recipe!
Oh my goodness. Took my time, followed recipe exactly. Baked in an old crock-like pie dish. Also made your suggested butter pastry and did lattice top for first time. It wasn’t soupy but cut perfect pieces. My husband loved it. I make him something special on Sundays and this was it today. Thank you. Special recipe for sure.
I made this pie for my husbands birthday and it was quite a success. it set well, not perfectly but that was fine. he loved it. It was my first fruit pie and I will make it again, for sure.
This may be the first review of a pie I’ve ever made. This pie is amazing!!! I was worried when I pulled the pie crust in wet hunks out of the KitchenAid, but after refrigerating it, it was better looking yet still looked like it would be leathery not flaky. Best flaky pie crust ever, and bedt blueberry pie ever. 5 stars and more!!! Thank you!
From scratch, turned out great! I hacked the recipe a little. I used a lime instead of lemon, zested it, minced it w/o the white pulp, and added it to 1/2 cup tart cherry juice. Then with the sugar, spices, butter and corn starch I pre-thickened then cooled this before adding it to the frozen Blueberries. Really, just a little different way to add those items, with a little different background taste. I worried about it being too juicy so I didn’t skimp on the corn starch. Baked as per your instructions and it came out perfect.
Made from scratch for the first time and it turned out absolutely amazing!
First time making blueberry pie and it turned out amazing! I added 5g more cornstarch because I was paranoid it would turn out too watery, plus the blueberries I used were huge (i.e., full of water). Used sugar as instructed since the fruit was already moderately sweet. I also left it in the oven for maybe 20 more minutes than stated (and covered edges w foil as instructed after about minute 35-40). I was waiting for it to bubble “enthusiastically”! The pie gods were smiling down on me because all these game time decisions left me with a seriously good fruit pie. Not too wet, not too dry, not too sweet, not too bland. Thank you for this recipe!
The crust was perfect. The blueberry pie recipe was the worst we ever tried to eat. I waited like recommend time, even longer. It was sour soup. I’m going back to tapioca instead of cornstarch. It was a waste of precious blueberries.
This pie is fabulous! I did use part fresh blueberries and part frozen. Added a couple tablespoons of Tapioca to the filling as well. Thank you so much for sharing this recipe. Delicious.
I made the blueberry pie and mine came out very yummy but it did not set and that made it juicy I live in Georgia so maybe I need to and more cornstarch. So what’s your give on this
Best blueberry pie ever! And super easy! My husband was really craving blueberry pie which is how I stumbled upon this recipe. We were not disappointed!
For years I have been terrified of making pies after several frustrating experiences with unworkable dough. However, I decided to give your recipe a try for the 4th of July and was AMAZED at how easy it was to work with! I had also never tried a blueberry pie before, and this one was delicious. The filling was perfectly thick, and I thought the dash of cinnamon and allspice was a really nice touch. This will be my go-to pie dough from now on, and I’m looking forward to trying more recipes on your site. Thank you for helping me overcome my fear of pies!
I love this recipe. My parents grow a lot of blueberries so I used fresh blueberries from their property. I made this pie for my dad while he was in the hospital and he ate nearly half of it by himself. It was the last thing he was able to eat before he passed away from cancer. Every time I make this in the future I will think of him. Thank you for the easy and delicious recipe.
We will forever cherish your story. Both Joanne and I teared up when we read it. This is exactly why we love sharing recipes with everyone 🙂
Made this pie for an event at church. My husband and a friend had a piece before it was gone and both said it was delicious! One note: I had trouble with the filling not congealing so baked it longer with a tinfoil cover until it got bubbly, then took it out to cool. Can she bake a blueberry pie Billy boy? Yes she did! 😀
Loved my blueberry pie. I have made many pies-apple and blueberry. We did a two crusted pie. Top crust baked beautiful. The bottom crust was soft, not as done as the top. I did put cornstarch in the blueberry mix but it did have a little more syrup than usual.
Would like to know why the bottom crust was soft when cutting.I did freeze the bake pie. Put it in a plastic pie keeper. Defrosted the pie a day before using it. Warmed it in 350 oven for 20 minutes so it would be cold when I was going to serve it. Thank you for your help.
I served this today to three guests plus family and it was a hit both visually and tastewise. I used homegrown blueberries that had been in the freezer for two years and baked it approximately 25 minutes longer than the recommendation for fresh blueberries. Using the recommended pastry recipe and the lattice top, the pastry was very flaky and delicious. And not pre-cooking the filling worked out great. Delicious!
WOW !!! This was my first time making pies and it turned out AMAZING . It was flaky and the not to sweet or overly sweet, it was the best . I found some difficulty in making the crust , I actually had to redo it . My problem was the processor was too small and it was hard to blend then the butter melted and created a dough .the second time was successful and I created the dough ,cut it in half and put it in the fridge overnight . The next day I created the crust which was by far the most difficult part , I didn’t know how thick to make it and it kept sticking to the surface even though I put flour , even rolling it on the pin was difficult , it just kept sticking everywhere , after eventually transferring it to the pan , which proved also difficult as it kept breaking I made the blueberries which was easy then I set about making the lattice crust which was not as hard as I thought, the video was very helpful , cooking the pie was easy waiting for it to cool down wasn’t 😉 Overall it was the most amazing delicious pie I have ever made all my siblings were giving me compliments and we all had two slices each. Thank you for this recipe inspired taste.
Thank you so much for coming back and letting us know. I am so happy the recipe worked so well for you!
I enjoy making pies.
Me too!
This is Amazing!
Hi! I had a request from the husband of the couple whose ranch property we caretake to make a blueberry pie, his favorite. I’ve never made one before. I followed your recipe almost exactly except I used tapioca starch, i didn’t have corn starch, frozen blueberries and I used my own buttery crust. The pie was firm even cutting into it while still warm. I was so soo delicious! I would love to attach a picture if i could…. I’ll make this again for sure! It was a big hit!
I don’t usually leave reviews but I had to, because this blueberry pie was so easy and so delicious! Every blueberry pie I’ve ever made is runny when it’s cut. Not this one! It looked like it could’ve been in a food magazine! Delicious and beautiful!
Wow, Cindi, this is such a lovely comment. Thank you so much for coming back.
me and my bestie dont bake a lot ( it was actually her first time baking ) but even we were able to make this delicious pie (paired perfectly with ice cream !). thank u so much for this amazing recipe. much love.
Delicious! Thank you for the recipe and for the additional tips; they made a difference 🙂
This blueberry pie is delicious. I’ve made it several times, this last time using all butter like your crust recipe suggests – perfect. In my opinion, the crust is what makes the pie. That said, I’ve tried to cook this is as long as possible without burning the bottom of the crust – up to 60 minutes on 350 last night, and waited until this morning to cut into it and I still have the same problem I always have with this recipe – the filling is still too watery.
Great recipe! This will be my new go to blueberry pie filling. Really delicious, but the waiting two-three hours to cut, is impossible.