Jamie Oliver Apple Blueberry Pie

This Jamie Oliver Apple Blueberry Pie is the ultimate celebration of fruit and comfort wrapped in a buttery, flaky crust. With the sweet-tart combo of juicy apples and plump blueberries, plus a touch of lemon and warm cinnamon spice, this pie is a total crowd-pleaser. I made it for a weekend family dinner, and we ended up sneaking slices straight from the dish the next morning. That golden lattice top? Just as beautiful as it is tasty. (inspired by Jamie Oliver)

Ingredients Needed

For the crust:

• All-butter pie crust (makes 2 crusts – one for the base, one for the lattice top)

For the filling:

• 750g / 6 cups apples, peeled, cored, and thinly sliced (a mix of tart & sweet apples)
• 340g / 2 cups fresh blueberries
• 110g / ½ cup granulated sugar
• 1 tsp lemon zest
• 2 tbsp fresh lemon juice
• 3 tbsp cornstarch (cornflour)
• 2 tsp ground cinnamon
• ¼ tsp ground nutmeg
• Pinch of salt

For the topping:

• 1 large egg, beaten with 1 tbsp milk (for egg wash)
• Turbinado sugar (coarse sugar), for sprinkling

How To Make Jamie Oliver Apple Blueberry Pie

Prep the Crust:

Start by rolling out one disc of your chilled all-butter pie dough to fit a 9-inch pie dish. Carefully press it into the base and sides, leaving a bit of overhang to crimp later. Trim any big excess and pop the dish into the fridge while you work on the top.

Create the Lattice Top:

Take your second dough disc and roll it into a round about 3 inches bigger than your pie dish. Using a pastry wheel or a sharp knife, cut it into 1-inch strips. Place these strips on a tray and chill them too — cold dough is easier to weave and holds shape better in the oven.

Make the Filling:

In a big bowl, combine the sliced apples, fresh blueberries, sugar, lemon zest and juice, cornstarch, cinnamon, nutmeg, and a pinch of salt. Give everything a good mix so the fruit gets nicely coated. Pour the filling into your chilled pie crust and spread it out evenly.

Weave the Lattice:

Now for the fun part. Lay half your dough strips across the top of the pie in one direction, evenly spaced. Then fold every other strip back halfway and lay a new strip across them, perpendicular. Repeat the pattern, folding and weaving, until you’ve got a lovely lattice. Trim the ends and press them into the crimped edge of the bottom crust to seal.

Bake:

Brush the top with the egg wash, then sprinkle generously with turbinado sugar for crunch and sparkle. Place your pie on a baking sheet (to catch any juicy drips) and bake in the lower third of your oven at 400°F (204°C) for 20 minutes. Then lower the temp to 375°F (190°C) and bake for another 40 minutes, until the crust is golden and the filling is bubbling.

Cool and Serve:

Let the pie cool completely—at least 3 hours—before slicing. This helps the juices set so you don’t end up with a soupy slice. Serve warm or at room temperature with a scoop of vanilla ice cream or a dollop of whipped cream.

Why I Love This Recipe

I made this pie for a cozy Sunday lunch with my family, and it was hands-down the highlight of the meal. There’s something about the apple-blueberry combo that feels both classic and a little unexpected. The filling is rich and just tart enough, and the flaky, golden crust comes out perfect every time. Plus, that lattice top makes it look like something out of a bakery window.

Recipe Tips

• Use a mix of apples: I like Granny Smith for tartness and Honeycrisp or Fuji for sweetness—great texture and depth of flavor.
• Chill everything: Keeping your crust cold from start to bake ensures it stays flaky and doesn’t slump.
• Absorb extra juice: Sprinkle a bit of ground almonds or cornstarch on the base before filling to help absorb moisture.
• Don’t skip the egg wash: It’s the secret to that gorgeous golden-brown finish.
• Let it rest: As tempting as it is to dig in straight away, cooling gives the filling time to thicken.

How To Store This Jamie Oliver Apple Blueberry Pie

In the Fridge:

Wrap the cooled pie in plastic wrap or transfer it to an airtight container. It’ll keep beautifully for up to 4 days.

In the Freezer:

Wrap the whole pie tightly in plastic wrap, then foil. It’ll stay good for up to 3 months. Thaw overnight in the fridge before serving.

Reheating:

Warm slices in the oven at 300°F (150°C) for about 10–15 minutes, or pop individual slices in the microwave for 20–30 seconds.

Nutrition Facts (per serving)

• Calories: 350
• Carbs: 50g
• Protein: 3g
• Fat: 16g
• Sugar: 24g
• Fibre: 3g
• Sodium: 180mg

Let’s Answer a Few Questions! (FAQs)

Can I use frozen blueberries instead of fresh?
Totally! Just don’t thaw them first—toss them in frozen to avoid excess liquid.

Do I have to make a lattice top?
Not at all. You can lay the second crust on top whole, just remember to cut a few steam vents.

What’s the best way to slice the pie neatly?
Use a sharp knife and let the pie cool completely—it really makes a difference!

Can I make this pie a day ahead?
Absolutely. It actually tastes even better the next day once the flavors have melded.

Is there a gluten-free option?
Yes—just use a gluten-free pie crust and make sure your cornstarch is labeled GF.

Try More Recipes:

• Jamie Oliver Apple Berry Pie
• Jamie Oliver Apple And Blackberry Pie
• Jamie Oliver Apple And Date Pie
• Jamie Oliver Apple Pie Pastry