My homemade blueberry pie is better than ever and bursting with sweet juicy blueberries that sit in a golden-brown buttery, flaky pie crust. Follow my precise baking instructions for a filling that sets perfectly and is neither runny nor soupy. From-scratch pie can be hard work, so my team and I made sure to repeatedly test this recipe so the results are completely worth your time and effort.
This slightly updated recipe produces a better-than-ever blueberry pie. Reader reviews reporting a soupy, runny filling inspired me to rework the baking instructions on my original 2016 recipe and make a slight change to the filling ingredients. My team and I tested a LOT of blueberry pies in the last few weeks. We searched for the magic trick to a perfectly flavorful, non-runny blueberry pie.
So what’s the verdict? What’s the magic trick to a perfect blueberry pie? Drumroll please…
The magic trick is: patience.
Here’s Exactly Why This Blueberry Pie Recipe Works
It turns out that you need to (1) really work the filling ingredients together, (2) bake the pie for longer than I thought, (3) embrace a bubbling juicy messy pie filling, and (4) let it cool completely in order for the filling to fully set up. Just like peach pie, blueberry pie takes several hours and is undoubtedly a delayed-gratification dessert. But I promise you, they are both worth it. Get ready for the most incredible, juicy-yet-sliceable blueberry pie experience:
6 Ingredient Filling
After I’ve scared you off about the time it takes, let me mention that blueberry pie filling is actually one of the quickest fruit pie fillings to prepare! There’s no peeling, pitting, hulling, or chopping the fruit. You do NOT need to pre-cook the filling either (a step we tested but found useless). Just rinse and pat the berries dry and then mix with sugar, flour, cornstarch, cinnamon, lemon juice, & lemon zest:
Pie Filling Success Tips:
- Use Flavorful Ingredients: You don’t need to add much to this pie filling to achieve amazing flavor. The berries are already pretty sweet on their own, so we only need to add ⅔ cup sugar. The zest and juice of a fresh lemon + a hint of cinnamon both add a subtle zing that really amplifies the natural flavor of the blueberries.
- Use 2 Thickening Ingredients: In the previous version of this recipe, I used ¼ cup of cornstarch to thicken the juicy filling, but we were still getting reader comments that their pies were turning out too runny. Taking note from my blueberry crumble pie, a reader favorite, I decided to use a mix of both cornstarch and flour. As long as you bake the pie long enough, the jammy filling sets up and thickens beautifully.
- Work the Ingredients Together: Between the flour, cornstarch, and sugar, there’s a lot of dry ingredients. To ensure there’s not too much dry powder, you may have to smash a few blueberries to help soak it all up.
Below Left: Your filling won’t bake properly if it’s this dry and powdery. Below Right: Work the ingredients together until the dry ingredients are moistened.
Assemble Your Pie
You can use your favorite pie dough recipe, but here’s why I encourage you to try mine. To make a perfect pie crust, I use a mix of shortening and butter because the two ingredients work together to make an unbeatable texture. Butter adds flavor and flakiness, while shortening’s high melting point keeps the crust tender and workable. The recipe yields 2 crusts—one for the bottom and one for the top—which is what you need for this pie. You don’t need to par-bake the crust because this pie bakes for so long.
A few topping notes:
- Lattice: I like a signature lattice pie crust design for this blueberry pie (doesn’t it just scream “state fair blue ribbon winner“?!) but decorate the pie however you’d like. Here’s my detailed How to Lattice Pie Crust video & instructions.
- Other Designs: Feel free to check out other pie crust designs.
- Crumble: Or you could try this blueberry crumble pie. Note the slight variation in the filling to make up for a very buttery topping.
Regardless of the design, be sure to crimp or flute the pie crust, too. I simply crimped the edges with a fork in the photos here.
Don’t Forget…
- To dot butter on top of the filling. Like in this cherry pie recipe, a touch of butter adds richness and helps the filling ingredients bind together.
- To brush the top dough with egg wash. Egg wash promises a crispier crust and helps develop that signature golden sheen. Without it, dough is dull and lackluster. You use egg wash on many other bakes, like apple pie, croissants, stromboli, breakfast pastries, and peach cobbler, to name a few.
Unlike the butter and egg wash, coarse sugar is an optional topping. I love adding it to sweet pies because it adds a little crunch and sparkle.
Many More Blueberry Pie Success Tips & Tricks
- Make the Pie Crust Ahead of Time. It has to chill for at least 2 hours, but it keeps well in the refrigerator for up to 5 days and the freezer for up to 3 months, so make it in advance and it will save you time on the day you actually make this pie.
- Baking Sheet on Rack Below the Pie: This pie gets pretty messy when it’s happily bubbling away for over an hour. Place a baking sheet on the bottom oven rack to catch the bubbled-over juices. If you really want to save yourself cleanup time, line it with foil first.
- Start at an Initial High Temperature: 425°F (218°C) for 25 minutes, then the remainder at 375°F (190°C). The reason for the initial hot oven burst is to set the crust and encourage the cornstarch to begin working quicker.
- Pie Crust Shield: After the first 25 minutes in the oven, when you lower the temperature, I recommend placing a pie crust shield (see Notes) on the crust’s edges to prevent it from over-browning too quickly. You can purchase a pie crust shield, but I often use aluminum foil. See the next photo.
- Bake for a Long Time: Blueberry pie takes a lot longer than some pies (like pumpkin pie and pecan pie). You want the filling to be bubbling at the surface nearly everywhere, and this takes close to 75–80 minutes total. The internal temperature in the test pies (easy to take with an instant read thermometer because of the lattice top) was around 200°F (93°C) when done. If you think about it, in order for gravies and other sauces to begin thickening, they must be boiling/simmering. Same with this blueberry pie filling.
- Cool Completely: Slicing warm will give you a soupy slice of pie. Cool for at least 4 hours at room temperature because the pie filling continues to set up as it cools.
Make a homemade pie crust shield out of a large square of aluminum foil by cutting a circle in the center of it:
There is something so soothing and satisfying about making pie from scratch and I hope you try this endlessly tested pie perfection soon. It’s perfect for summertime picnics, as part of your Father’s Day Recipes, or anytime you have fresh blueberries. Want to skip some pie drama? This blueberry cream pie, berry cobbler, or these blueberry pie bars will satisfy your berry cravings and require half the work. 😉
Recommended Tools
- Pastry blender for making pie dough.
- This is my favorite pie dish. I prefer baking pies in a glass pan so I can see the crust browning on the sides and bottom. Want to skip the pie dish? This easy mixed berry galette is always a crowd-pleaser.
- This rolling pin has held up well over several years with constant use.
- Zester for lemon zest.
- Citrus juicer for lemon juice.
- Pastry brush for the egg wash.
Homemade Blueberry Pie
- Prep Time: 3 hours
- Cook Time: 70 minutes
- Total Time: 7 hours (includes cooling)
- Yield: 8-10 servings
- Category: Pie
- Method: Baking
- Cuisine: American
Description
After a few additional years of testing, this is now the best blueberry pie. As the pie bakes, expect a messy, bubbly, and juicy filling. As the pie cools, the filling sets into a jammy, yet sliceable consistency. For a truly out-of-this-world summer dessert experience, serve each flavorful slice with vanilla ice cream.
Ingredients
- Homemade Pie Crust or All Butter Pie Crust (both recipes make 2 crusts, 1 for bottom and 1 for top)
- 6 cups (3 pints; about 860g) fresh blueberries*
- 2/3 cup (135g) granulated sugar*
- 1/4 cup (31g) all-purpose flour
- 2 Tablespoons (14g) cornstarch
- 1/4 teaspoon ground cinnamon
- 2 Tablespoons (30ml) lemon juice
- 1 teaspoon lemon zest
- 1 Tablespoon (14g) cold unsalted butter, cut into small cubes
- egg wash: 1 large egg beaten with 1 Tablespoon (15ml) milk
- optional: coarse sugar for sprinkling on crust
Instructions
- The crust: Prepare either pie crust recipe through step 5.
- Make the filling: Stir the blueberries, sugar, flour, cornstarch, cinnamon, lemon juice, and lemon zest together in a large bowl. Mix together until it’s no longer dry and powdery; burst a few blueberries if necessary to moisten. Set filling aside as the oven preheats. Filling can be covered and refrigerated for up to 24 hours if needed.
- Adjust the oven rack to the lower third position and preheat to 425°F (218°C). Place baking sheet on the bottom oven rack to catch any blueberry juices.
- Roll out the chilled pie dough: On a floured work surface, roll out one of the discs of chilled dough (keep the other one in the refrigerator). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9-inch round pie dish. Tuck it in with your fingers, making sure it is smooth. Pour and spread filling evenly into pie dish. Dot the pieces of butter on top of the filling. Set aside at room temperature or in the refrigerator as you assemble the top pie crust.
- Arrange the lattice: Remove the other disc of chilled pie dough from the refrigerator. Roll the dough into a circle that is 12 inches diameter. Using a pastry wheel, sharp knife, or pizza cutter, cut strips of dough; in the pictured pie, I cut 10 1-inch-wide strips. Carefully thread the strips over and under one another, pulling back strips as necessary to weave. (Here’s a lattice pie crust tutorial if you need visuals.) Press the edges of the strips into the bottom pie crust edges to seal. Use a small paring knife to trim off excess dough. Flute or crimp the pie crust edges with a fork.
- Lightly brush the top of the pie crust with the egg wash. Sprinkle the top with coarse sugar, if using.
- Bake the pie at 425°F for 25 minutes; then, keeping the pie in the oven, reduce the oven temperature down to 375°F (190°C). Place a pie crust shield (see Note for homemade shield) on the edges to prevent them from over-browning. Continue baking the pie until the filling’s juices are bubbling everywhere, including in the center, 40–50 more minutes. This sounds like a long time, but under-baking the pie means a soupy filling with paste-like flour and cornstarch chunks. If you want to be precise, the internal temperature of the filling taken with an instant read thermometer should be around 200°F (93°C) when done. Tip: If needed towards the end of bake time, remove the pie crust shield and tent an entire piece of foil on top of the pie if the top looks like it’s getting too brown.
- Remove pie from the oven, place on a cooling rack, and cool for at least 4 hours before slicing and serving. Filling will be too juicy if the pie is warm when you slice it.
- Cover leftovers tightly and store in the refrigerator for up to 5 days.
Notes
- Make Ahead & Freezing Instructions: This a great pie to make 1 day in advance, because the filling will have time to set overnight. The pie crust dough can also be prepared ahead of time and stored in the refrigerator for up to 5 days or in the freezer for up to 3 months. Feel free to prepare the filling 1 day in advance. See end of step 2. Baked pie freezes well for up to 3 months. Thaw overnight in the refrigerator and allow to come to room temperature before serving.
- Special Tools (affiliate links): Glass Mixing Bowl | Rubber Spatula or Wooden Spoon | 9-inch Pie Dish | Rolling Pin | Pastry Wheel or Pizza Cutter | Zester | Citrus Juicer | Pastry Brush | Sparkling Sugar | Pie Crust Shield | Instant Read Thermometer | Cooling Rack
- Blueberries: You need 6 cups (3 pints) of blueberries, which is about 2 lbs. (about 860g) total. I strongly suggest using fresh blueberries, not frozen. If you decide to use frozen, do not thaw first. The pie will take several more minutes in the oven if using frozen berries.
- Sugar: If your blueberries aren’t super sweet, such as in the wintertime, feel free to add another few Tablespoons of sugar. I find 2/3 cup (135g) is the perfect amount for sweet summer blueberries. You can increase to 3/4 cup (150g) if needed.
- Aluminum Foil Pie Crust Shield: You can purchase a pie crust shield or make one from aluminum foil. Cut a 14-inch square of aluminum foil. Fold in half. Cut out a 5-inch semi-circle on the folded edge. Unfold. Carefully fit the aluminum foil over the pie crust edges, securing down on the sides as best you can (careful, the pie is hot!), leaving the center of the pie exposed.
- Updated in 2022: The recipe you see above was very slightly updated in 2022 to produce a thicker, less soupy filling. The old recipe did not call for flour and instead used 1/4 cup (28g) of cornstarch. The old recipe also baked for less time (about 60 mins total), which is why the filling was often too runny. For a jammy, yet sliceable filling, bake the pie as instructed above in step 7.
Great recipe, I love the instructions! fyi, I decided to use a bit less sugar (calculated nutritional values with https://nutriely.com/tools/recipe-builder)
This recipe was a Pi Day win! I have been a self trained home baker for years and I have found that Sally’s recipes will never let you down. Her blog is incredibly informative and worth the read. While my specialty is scratch baking cakes, I have made a pie or two prior to this like chicken pot pie or maybe a dessert pie with a blond baked single crust. I have never made a berry pie or tried a lattice crust. With Sally’s help, it turned out to beautiful and delicious and I still kinda cant believe how easy it was!!! Totally recommend this recipe and I cant wait to try the peach pie next!
Sally,
When preparing pie 1 day in advance, does the pie sit on the counter or go to the fridge?
Hi Larissa, We recommend storing it in the refrigerator overnight.
I made this last night for Pi Day at work (in my ceramic Pi pan!). I had about a pound of fresh berries, a pound of thawed and rinsed frozen berries, and about a cup and a half of thawed and rinsed frozen wild blueberries. I had already thawed the berries before I decided to use this recipe. That worked shockingly well! I otherwise followed the recipe exactly because I have learned to trust recipes from Sally. It’s a gorgeous pie that is holding together nicely as my co-workers take slices and is the perfect sweetness besides!
Thank you so much for including metric measurements! I live in the U.S. but I’m teaching my kids metric and what better way than to make a pie using metric. The pie turned out great and we got real hands on experience using metric measurements.
This was the best pie I have ever made. I made it deep dish since 6 cps was a lot of berries. The crust was flaky and crispy, even the bottom crust which often gets soggy. I added 2 Tbsp minute tapioca in addition to flour and cornstarch to reduce the amount of juice. Since mine was deep dish, it required 20 min longer to bake. I found the tip of internal temperature reaching 200 was helpful as mine didn’t bubble until the internal temp got around 190.
So glad you enjoyed the pie, Linda! Thanks for giving the recipe a try.
Hi Sally, I was wondering if you can use frozen berries, and if so, how do you prepare them. LOve your recipes!
Hi Janet, See recipe Notes: I strongly suggest using fresh blueberries, not frozen. If you decide to use frozen, do not thaw first. The pie will take several more minutes in the oven if using frozen berries.
This is the first blueberry pie I have ever made and it’s the best we have ever had. I measured every ingredient in grams and it came out perfect.
Love this recipe. My boyfriends favorite dessert is blueberry pie
I’m making mini pies for his birthday. Concerned about burning. Would it help if I partially cooked the filling first?
Hi Jess! We can’t offer much advice without testing it ourselves, but we’ve never had an issue with the filling being under-baked in our apple hand pies recipe.
First time making pie! I love this recipe super easy. I didn’t have cornstarch so I just added sugar and flour came out exactly the same. Wish I could add a pic
I’m going to practice this pie so I can make it for Easter. I would like to do a regular crumb topping (not a crumble with oats). Do you have any suggestions re recipe and when to add to the top of the pie so it doesn’t burn?
Hi MA, you can use the crumble topping from this cranberry pear crumble pie here. Follow the instructions for adding tented foil to the pie partially through baking to avoid burning the crumble.
I was looking for the nutrition info.
Realized as I was taking it out of the oven that Iforgot the butter ♀️. Looks good otherwise. I am letting it cool over night so we shall see
I made this today! Serving it for lunch tomorrow
This was so good!
Your pie recipes are the best, and I’m wondering if you have any recipes for berry clafoutis. I’ve tried blueberry clafoutis (baked in a 9-inch glass pie plate) and the “crust” on the bottom comes out gummy. I’m wondering if a cast-iron skillet would produce a more tasty bottom “crust”.
I would love a Sally’s recipe on a berry clafautis.
I’m so pleased with the way these recipes are detailed for instructions. There’s clear instructions for why and how. It’s also clear theyre written by somebody who knows the time and tricks to delicious food. This pie and crust recipe is fantastic! Im excited to try more recipes from here.
Hi Sally
I love all your recipes and your swiss meringue buttercream is my go to and favourite recipie ever always a win. I’m very keen to try your pie crust and my husband requested blueberry and rasperberry pie. Can I substitute out some of the blueberries for fresh raspberries?
Hi Leah, you could replace some (no more than half) of the blueberries with raspberries. Since they are quite wet/juicy, you may need to add a few minutes to the bake time. Hope you enjoy it!
Hi Sally.
I love all your recipes and this is one of my favourite. My daughter is requesting i make a blueberry earl grey pie for her birthday….and was wondering if you have any suggestion if we can create one using this recipe as base ? Thank you.
Hi Koko, we’re so glad this pie is a favorite! We haven’t tested anything, but many baking recipes will use finely ground earl grey tea to impart the flavor. We’d try this route first, rather than brewed tea, since that would make the filling quite soupy. You might do a quick Google search to see how other recipes have done so. Let us know what you decide to try!
Worked beautifully. I used a Pillsbury pre-made crust to save time. The first 25 minutes I used convection bake, then switched to gentle bake for the remainder of time and it was done in 45 minutes from the reduction in temp. The bubble over onto the parchment paper was delicious in its own right. My berries were more tart than expected so I should have added a little more sugar in retrospect, but a scoop of vanilla ice cream remedies the situation.
I made this with nectarine instead of peaches… Fantastic.
I followed all the instructions 1:1. Everything was looking great until I saw the pie crust had burned during the first 18 minutes of cooking
Hi Micky, was the pie towards the top of the oven? If so, lowering the oven rack can help if you try it again. Thank you for your feedback.
I lost my favourite blueberry pie recipe, and came across this one, it sounds yummy. A special tip I have for when fresh berries are in season- add in about 1/2 cup of black currents- the depth of flavour is AMAZING!