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a slice of blueberry pie with lattice top with a scoop of vanilla ice cream on a white plate

Easy Homemade Blueberry Pie

An easy blueberry pie made with a delicately sweet blueberry pie filling loaded with juicy blueberries and a hint of lemon baked inside a flaky golden pie crust!
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Resting time 2 hours
Total Time 3 hours
Servings 8
Calories 385kcal


  • 6 cups fresh blueberries
  • 1 cup sugar
  • 1/4 cup cornstarch
  • 1 Tablespoon lemon Zest
  • 1 Tablespoon lemon juice
  • 1/4 teaspoon salt
  • 1 large egg for egg wash
  • 1 tablespoon coarse sugar ike turbinado or sanding sugar
  • 2 pie crusts


  • Preheat oven to 425 degrees
  • Line a 9 inch pie plate with one pie crust and trim edges (either store bought or homemade crust), poke holes all around in the bottom with a fork and set aside.
  • Place the blueberries, sugar, cornstarch, salt, zest, lemon juice in a large bowl and stir gently to combine well.
  • Pour the blueberry filling onto the pie crust in the pie plate.
  • Roll out the second crust onto a floured surface. Using a pastry cutter or pizza cutter, cut 1 inch wide strips of crust to form a to use to make a basket weave/lattice top crust.
  • Place strips across the pie in one direction leaving space between each strip.
  • Starting at the middle of the pie, begin weaving the other remaining strips of crust in the opposite direction over and under each strip that was lace first. (forming a lattice or basket weave design)
  • Cut off any remaining long strips at the edges and crimp the strips to the bottom crust to form a seal.
  • Beat the egg in a small bowl and brush the egg onto the entire crust with a with a basting brush.
  • Top with turbinado or sanding sugar.
  • Bake for 15 minutes at 425 degrees F.
  • Then lower the temperature to 375 degrees F and continue baking for 30 more minutes.
  • Check to make sure the crust isn’t getting too dark while it's baking. If it is getting too dark then place a piece of aluminum foil gently over top forming a slight tent to prevent burning.
  • Let the pie cool for at least 2-3 hours. If the pie is cut too soon, the filling will be too runny and loose.


Use frozen blueberries instead of fresh.
Leave out the lemon zest if preferred.
Instead of making a lattice top crust, just place the second crust over the pie and crimp the edges. Then slice 4 or 5 3-inch slits into the top of the 2nd crust starting at the center and cutting toward the outer edge.


Serving: 1slice | Calories: 385kcal | Carbohydrates: 67g | Protein: 4g | Fat: 12g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 257mg | Potassium: 139mg | Fiber: 4g | Sugar: 38g | Vitamin A: 95IU | Vitamin C: 12mg | Calcium: 20mg | Iron: 2mg