This deep-dish Homemade Blueberry Pie is an absolute show-stopper.  Made with fresh, plump blueberries, a splash of bourbon, and a lattice pie crust, it’s the perfect dessert for any occasion.

We love pie…maybe even more than cake! From cream pies and fruit pie to cobblers, crisps, and no-bake pie, they’re all favorites. If you’re looking for more fruit pie recipes, blueberry galette, and cherry crumb pie are easy and always a crowd-pleaser.

a slice of baked blueberry pie on a white plate with fresh blueberries and the pie dish in the background

Why We Love This Blueberry Pie Recipe

Blueberries are a delicious and nutritious fruit that are packed with antioxidants and other important nutrients. When baked into a pie, they become even sweeter and juicier, making for a delicious dessert that is perfect for any occasion.

  • Taste: Blueberries are a delicious fruit with a sweet, tart flavor that pairs well with the crisp, flakey pie crust of a deep-dish pie. The addition of bourbon can add a complex, smoky flavor to the blueberry pie filling that enhances the overall taste.
  • Nostalgia: The scent of fresh blueberries and warm pie crust can evoke happy memories and a sense of comfort.
  • Creativity: Adding bourbon to a classic blueberry pie recipe can be a fun way to put a unique twist on a traditional dessert.
ingredients for homemade blueberry pie

Gather These Ingredients For Homemade Blueberry Pie

For specific amounts, please refer to the printable recipe card at the bottom of the post.

  • Granulated sugar – Sugar is used to sweeten the pie filling. It also helps to thicken the filling by preventing the cornstarch from clumping together.
  • Cornstarch – Cornstarch is used to make the pie filling thicker. It’s a natural thickener that is gluten-free. Make sure your cornstarch is fresh and has not expired.
  • Cinnamon – Add flavor to the pie filling with this warm spice. It also helps to enhance the flavor of the blueberries.
  • Fresh or frozen whole blueberries – Blueberries are the star of the show! They are used to make the pie filling. Fresh blueberries are best, but frozen blueberries can be used as well. Just be sure to thaw them completely before using them.
  • Bourbon – Bourbon is a type of whiskey that is used to flavor the pie filling. It gives the pie a unique flavor that is both sweet and complex.
  • Egg – The beaten egg is used to brush the top of the pie crust before baking. This helps to give the crust a golden brown color and a shiny finish.
  • Water – The water is used to thin the beaten egg before brushing it on top of the pie crust. This helps to prevent the egg from forming a crust on the top of the pie.
  • Unbaked pie crusts – Homemade pie crust or use pre-made pie crusts for a great time-saver.

This post may contain affiliate links. Please read my disclosure policy here.

How To Make An Impressive Blueberry Pie With Lattice Crust

Gather your ingredients and tools:

we’re making blueberry pie!

When you are making this recipe, you’ll want to use the full recipe at the bottom of the page.

  1. PREP: Fit one unbaked crust into a 9-inch deep pie plate. Press gently into the bottom of the pan. Flute the edge, or crimp using a fork. Slice the other unbaked pie crust into strips for a lattice top.
  2. Preheat oven to 400°F.
  3. BLUEBERRY PIE FILLING: In a large bowl, combine blueberries, sugar, cornstarch, cinnamon, and bourbon. Toss to combine, until evenly coated. Add the blueberry pie filling into a prepared, unbaked pie shell. 
  4. LATTICE CRUST: Basket weave the pastry strips over the top of the blueberry pie filling in the pie dish and brush with egg wash.
  5. CHILL CRUST: Place the pie in the fridge for 30 mins or in the freezer for 15 mins. Due to the long bake time, the pastry is best going into the oven chilled. Preheat oven.
  6. BAKE: Place the chilled blueberry pie in the oven for 20 minutes then reduce the heat and bake for an additional 60-70 minutes. If the pastry starts to get too dark, cover the edges of the pan with tin foil.
  7. COOL & SERVE: Remove from the oven and allow the blueberry pie to cool completely before slicing and serving. Cool at room temperature for 2+ hours, or allow the pie to cool at room temperature for 1 hour, then 1 hour in the refrigerator before serving.

PRO TIP: If your crust starts to brown quicker than your pie filling bubbles, cover it with foil. If you are baking pie with frozen fruit, you will definitely need to cover the crust with foil, due to the longer baking time.

a blueberry pie with fresh blueberries and mint on top of the lattice crust

Blueberry Pie Recipe Notes And Tips

With these tips in mind, you should be able to make a delicious and impressive deep-dish fresh or frozen blueberry pie with bourbon and a lattice-top crust.

  • Use fresh blueberries. Fresh blueberries will give your pie a brighter color and a more intense flavor than frozen berries. Be sure to rinse the berries to remove any dirt or debris.
  • Blueberry bourbon pie. The bourbon really brings out the sweetness of the berries. The pie tastes a little bit sweeter than traditional blueberry pie.
  • Although most of the alcohol is baked off, if you would like to omit the alcohol, simply replace the bourbon with equal amounts of apple juice or lemon juice.
  • Frozen blueberries. You CAN thaw frozen blueberries but it’s not necessary. You can use frozen blueberries to bake your pie – you will just need to bake the blueberry pie a little longer
  • To Lattice or Not. The lattice pie crust is not necessary.  If you are looking for an easier route, keep the second pie crust whole.  After you refrigerate the pie, prior to baking, cut slices or shapes into the top to allow steam to escape.  Do not forget to vent the top of the pie.
  • Lattice pie crust. you’ll want to roll the dough to about 1/8-inch thickness and cut into 1-inch strips. This will ensure that the lattice strips are thin enough to weave together easily.
  • Egg Wash. To give the crust a shiny, golden-brown finish be sure to brush the top crust with egg wash (egg and a little water). This will also help to seal the edges of the crust and prevent the filling from leaking out. Now is when you can sprinkle the crust with coarse sugar if desired.
  • Bake pie on a sheet pan. It prevents a mess if the filling happens to bubble over, ensures even heating, and makes it easier to handle and transfer the pie in and out of the oven.
a slice of blueberry pie on a pie server over a pie plate.

FAQs

Can I make this pie without a lattice pie crust top?

Yes, you can make this pie without a lattice top. If you choose not to make a lattice top, place the second pie on top of the pie, cut off excess crust. Seal the top and bottom crust together by pressing them together with your fingers then crimp the edges. Brush the crust with egg wash, cut slits in the top of the pie crust to allow steam to escape, and sprinkle with coarse sugar if desired.

How do I know when my homemade blueberry pie is done?

You will know your pie is done when the crust is golden brown and the blueberry pie filling is bubbling in the center, not just the edges of the pie.

Why do I need to put an egg wash on a pie?

Egg wash is a mixture of beaten egg and water or milk, that is brushed onto the surface of baked goods before baking which gives the pastry a glossy finish and helps it to brown evenly during baking.

When making a pie, egg wash is used to give the crust a shiny, golden-brown finish. The protein in the egg helps to set the crust, giving it a slightly crisp texture, while the liquid helps to brown the crust and add flavor. The egg wash also helps to seal the edges of the pie crust, preventing the filling from leaking out during baking.

To apply an egg wash to a pie, use a pastry brush to lightly coat the top and edges of the crust with the egg mixture. Be sure to avoid applying too much egg wash, as this can cause the crust to become soggy or burnt.

a slice of baked blueberry pie on a white plate with fresh blueberries

How To Store Homemade Blueberry Pie

Refrigerate/Leftovers

Homemade blueberry pie will keep covered on the counter for 4-5 days, 2-3 days if the weather is humid, or covered in the refrigerator for up to 7 days.

Freeze

You can freeze blueberry pie both before and after baking.  If freezing before baking, store in an airtight container and thaw completely in the refrigerator before baking. If freezing after baking, seal in an airtight container and thaw completely before serving.  This pie will be good in the freezer for up to 6 months.

    blueberry pie photo collage
    a slice of baked blueberry pie on a white plate with fresh blueberries and the pie dish in the background

    Homemade Blueberry Pie

    Yield: 9-inch deep dish pie, 8 servings
    Prep Time: 15 minutes
    Cook Time: 1 hour 20 minutes
    Chill Time: 30 minutes
    Total Time: 2 hours 5 minutes

    Indulge in a slice of heaven with homemade blueberry pie, featuring a lattice crust that's sure to impress. Bursting with fresh juicy blueberries and a hint of bourbon, the classic dessert is sure to have everyone asking for seconds!

    Ingredients

    • 3/4 cup (150 grams) granulated sugar
    • 1/4 cup (40 grams) cornstarch
    • 1 teaspoon cinnamon
    • 5 cups (30 ounces) fresh or frozen whole blueberries
    • 3 tablespoons bourbon
    • 1 egg, beaten
    • 1 tablespoon water
    • 2 pre-made, unbaked pie crusts. Fit one crust into the pie plate and slice the other into strips for a lattice top.

    Instructions

    1. In a large mixing bowl, whisk the sugar with the cornstarch and cinnamon. Add the blueberries and bourbon and stir to coat.
    2. Pour the blueberry pie filling mixture into a prepared, unbaked pie shell.
    3. In a small bowl whisk the egg and water together.
    4. Use the pastry strips and basket weave the pastry over the top of the blueberry mixture. Trim the strips even with the bottom pie dough. Fold the bottom dough over the edge of the lattice strips, and crimp to secure. Brush the lattice and edges with egg wash.
    5. Place the pie in the fridge for 30 mins or in the freezer for 15 mins.  Due to the long bake time, the pastry is best going into the oven chilled. Preheat the oven to 400° F.
    6. Bake the chilled pie for 20 minutes then reduce the heat to 375° F.  Bake for an additional 60-70 minutes or until the filling in the center of the pie is bubbling. Check and rotate the pie halfway through.  If the pastry starts to get too dark, cover the edges of the pin with tin foil.
    7. Cool completely before slicing and serving.  It will take a couple of hours to cool on the counter or 1 hour on the counter and 1 hour in the fridge.

    Notes

    Egg Wash Note: Make sure the egg yolk is completely incorporated into the water

    Bourbon: Although most of the alcohol is baked off, if you would like to omit the alcohol, simply replace the bourbon with equal amounts of apple juice or lemon juice.

    Top Crust: The lattice top is not necessary.  If you are looking for an easier route, keep the second pie crust whole.  After you refrigerate the pie, prior to baking, cut slices or shapes into the top to allow steam to escape.  Do not forget to vent the top of the pie. 

    STORAGE:

    Homemade blueberry pie will keep covered on the counter for 4-5 days, 2-3 days if the weather is humid, or covered in the refrigerator for up to 7 days.

    You can freeze blueberry pie both before and after baking.  If freezing before baking, store in an airtight container and thaw completely in the refrigerator before baking. If freezing after baking, seal in an airtight container and thaw completely before serving.  This pie will be good in the freezer for up to 6 months.

    Nutrition Information:
    Yield: 8 Serving Size: 1
    Amount Per Serving: Calories: 276Total Fat: 15gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 23mgSodium: 243mgCarbohydrates: 30gFiber: 1gSugar: 1gProtein: 3g

    Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin, and freshness of ingredients used and are just estimates. We encourage, especially if these numbers are important to you, to calculate these on your own for most accurate results.

    Did you make this recipe?

    Please leave a comment on the blog or share a photo on Instagram

    blueberry pie with lattice crust and fresh blueberries