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Slice of blueberry pie on a plate with a fork.

Blueberry Pie Recipe

A delicious Blueberry Pie Recipe made with fresh blueberries! Not overly sweet and perfectly spiced. Perfect for any occasion!
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Servings: 8


  • homemade pie crust use one full recipe which makes 2 pie crusts
  • 4 cups fresh blueberries stems removed and washed
  • 1 tablespoon lemon juice
  • ¾ cups granulated sugar
  • 3 tablespoons corn starch
  • ¼ teaspoon ground cinnamon
  • teaspoon ground nutmeg
  • 1 tablespoon butter cut into small cubes
  • 1 large egg lightly beaten for egg wash


  • Prepare the pie crust as directed and chill.
  • Preheat oven to 425°F with a baking sheet on the middle rack. Roll the first pie crust to a ⅛" thickness and line a 9" pie plate.
  • In a medium sized mixing bowl, mix the lemon juice, sugar, corn starch, cinnamon and nutmeg and toss in the blueberries. Pour the mixture into the pie plate.
  • Roll out second pie crust and cut 1" strips. Lay over filling in a lattice pattern and dot with cubes of butter. Trim and flute the edges of the crust. Brush the crust with the egg wash.
  • Bake the pie on the baking sheet for 20 minutes. Place a pie shield on the pie to protect the edges from over-browning and turn the oven down to 375°F. Bake an additional 30-40 minutes or until the crust is golden brown and the filling is bubbly.
  • Let the blueberry pie cool for 3 hours before serving.


  • This blueberry pie can be made ahead of time and stored in the fridge for up to 5 days.
  • Baked blueberry pie can be frozen, after it has cooled completely, wrapped in plastic for up to 3 months. Allow to thaw overnight in the fridge before serving at room temperature.


Serving: 1slice | Calories: 343kcal | Carbohydrates: 53g | Protein: 4g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 27mg | Sodium: 196mg | Potassium: 107mg | Fiber: 3g | Sugar: 26g | Vitamin A: 117IU | Vitamin C: 8mg | Calcium: 16mg | Iron: 1mg