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5 from 1 vote

Homemade Blueberry Pie

Are you looking for a classic blueberry pie recipe? This Homemade Blueberry Pie features from-scratch crust and a delicious, sweet filling made from fresh blueberries.
Prep Time2 hrs 10 mins
Cook Time55 mins
Total Time3 hrs 5 mins
Course: Dessert
Cuisine: American
Keyword: blueberry pie, homemade pie
Servings: 8 slices
Calories: 517cal
Cost: $5


  • 9" pie dish


  • 6 cups blueberries freshly washed, and patted dry
  • 3/4 cup granulated sugar
  • 1/4 cup cornstarch
  • 1/2 tsp ground cinnamon
  • 1/8 tsp salt
  • 3/4 tbsp lemon zest


  • 2 1/2 cups all-purpose unbleached flour
  • 1 tbsp granulated sugar
  • 1/4 tsp salt
  • 1 cup unsalted butter
  • 8 tbsp ice water

Egg Wash

  • 1 tbsp heavy cream
  • 1 egg yolk
  • coarse sugar for sprinkling crust optional


Pie Filling

  • Combine all ingredients in a large bowl using a rubber spatula. You will want to gently toss the berries. There is no need to squash them as they will naturally bust when baking.


  • From experience, I have found that working with pie dough by hand is the best. The saying clean hands are the best kitchen tool could not be any truer!
  • Mix your dry ingredients in a large bowl using a whisk, and then add the butter. The cold chunks of butter should be mixed into the flour using a pastry wheel, or your clean hands. You want the flour to go from looking like little peas to breadcrumbs.
  • Slowly add the water in to make a dough consistency. You may want to use your hands, or a spatula to work the dough into a large ball.
  • Once mixed, separate the dough into two balls, and place them between wax paper to make two even discs. Refrigerate them for one hour to make rolling out the dough as easy as “pie”.
  • Once you are ready to roll out the crust, preheat the oven to 400 degrees Fahrenheit.
  • On a well-floured surface, roll out one ball of pie crust dough using a floured rolling pin. This ball should be rolled out to be about 12 inches in diameter. You want to be able to have a little overlap since most pie dishes are 9 inches.
  • Roll out the second ball to 1/8″ thickness. Use a pastry wheel to cut the dough into 3/4 strips.
  • Fill pie crust with blueberry filling.


  • Honestly, when it came time to creating the lattice, I didn’t use any fancy weaving method. I just eye-balled where I should place the strips. Some went parallel, and others horizontal. That is why my pies would never win awards for looks because they never look amazing LOL!! I did however, wash the pie with the egg wash (above) so that it would brown well.


  • I baked this Homemade Blueberry Pie for 20 minutes on a baking sheet (prevent drips) for 20 minutes. I later reduced the heat to 350 degrees Fahrenheit and baked it for another 35 minutes. If your pie edges are over browning, you can use a pie shield.
  • MAKE SURE you allow the pie to SET for at least 2 hours before eating or it will not cut a pretty little slice. It will be more like a gooey mess!


Cover pie tightly once it has cooled. 
This pie can be stored on the counter or in the fridge. It will last for up to 4 days max. 
Nutritional values are meant to be a guide and may vary.


Serving: 1slice | Calories: 517cal | Carbohydrates: 70g | Protein: 6g | Fat: 25g | Saturated Fat: 15g | Cholesterol: 88mg | Sodium: 117mg | Potassium: 134mg | Fiber: 4g | Sugar: 31g | Vitamin A: 829IU | Vitamin C: 11mg | Calcium: 22mg | Iron: 2mg