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.
This is my now “go to” blueberry pie recipe. It was excellent. My only deviation from the recipe was the omission of lemon zest. I simply did not have any, and I was too impatient to go to the store. I used frozen blueberries. After lowering the oven temperature to 375° I cooked the pie for 50. minutes. I’m not sure what Garry did wrong, but his unhappiness with the recipe is with him, not the recipe.
The worst blueberry pie ever!! It made the blueberries coated with flower and dull. I have made bb pies in the past and used either instant tapioca or gelliton. Dont waste your berries on this recipie.
Made several times tweaking recipe. The cinnamon was too much for the berries so I left out as the lemon. Cut sugar to 1/2 cup. I found it much better. Great points about breaking a few berries. Also I made a version substituting pitted halved cherries cup for cup. Nice
Great recipe. Had a bunch of blueberries that were on sale and wife asked me to bake her a pie. I had never baked a blueberry pie before and this was the first recipe I found. I prefer to use a 9-inch cast iron skillet instead of a pie plate and it worked great with Pillsbury pie crusts. Definitely a keeper.
Hi Sally! Was wondering if the blueberries could be replaced with raspberries? Been looking for a good raspberry pie to make for a friend. And your recipes have never failed me yet. Love them all!
Hi Erin, I wish we could help, but we haven’t tested a raspberry pie, or this pie with subbing raspberries, so can’t tell you whether it would work or not. If you try it, please do report back!
Raspberries are juicier. Better to get a raspberry pie recipe.
I don’t think this is a bad recipe at all…it just wasn’t what I was looking for in a blueberry pie. The cinnamon and lemon zest muted the fresh bright flavor of the blueberries and made this pie taste like a winter dessert, rather than a summer classic. The texture was great, though. I might try it again without the zest and cinnamon.
Ok. This was absolutely amazing. Will definitely be making it exactly like this again! All steps are perfectly described, also with the logic behind it, which I appreciate. The only thing I did differently was that we only waited 3 hours instead of 4 before eating. Was firm enough to eat with a fork. Delicious.
My first pie baking experience was a success!! Thank you so much for your through instructions and videos! They are so appreciated!! I’m ready to make another pie!
I followed the recipe exactly. I thought it was too tart. Next time I would cut back on the lemon juice. Other than that, the pie set up perfectly.
It was likely your blueberries that made it too tart. Offset that by adding more sugar.
What a wonderful recipe! My 8-year-old grandson and I made this blueberry lattice-crust pie today. We used fresh blueberries and fresh lemon, and followed the instructions for the pastry crust that had both butter and shortening. I’ve been baking for many years and this is the best pastry crust I’ve ever had—not to mention the absolutely perfect blueberry filling. Many thanks!
Hi Sally, would like to know if I can do a double crust with this Blueberry pie instead of a Lattice Crust? I absolutely love your all butter pie crust recipe
Hi Fran, absolutely! Just be sure to make a few air vents on top so that there is room for the heat to escape. Enjoy!
Made exactly as written with Sally’s pie crust recipe. It’s beautiful.
Lovely recipe, just too tart. The lemon juice amount for my fresh blueberries was absolutely not needed. I should have used 2 teaspoons at the most, not 2 Tablespoons. It would have ruined the beautiful pie, if not for vanilla ice cream somewhat saving the day.
I found the filling too runny and a little too lemony for my taste. It was still enjoyable though.
I just made this pie and I love it so much! My 3 and 5 year old enjoyed the process of making it and watching it cook. They played with the left over crust dough pretending to roll out their own little pies. We only managed to wait 2 hours before cutting into it so it was still a little warm and boy we all loved it. Perfect recipe wouldn’t change anything.
My wife can’t eat corn. Could I substitute the Tapioca Flour for the corn starch? If so, use the same amount?
Hi David, tapioca powder can be a great thickener in pies, but we haven’t tested it in the place of the flour and cornstarch mixture in this pie. Let us know if you do!
Delicious blueberry pie! I used 2 tablespoons of tapioca instead of cornstarch because it is the thickener that I always use when making pies and it sets beautifully! I used fresh wild blueberries and increased the sugar to 3/4 cups.
Nice thick filling, sweet and tart, the way I love it.
Thank you!
flour is the worst thing for fruit. DONT USE IT!!!
Brought it to my family reunion and when I went back for seconds there were only two lonely blueberries left !
Hello! Could the blueberries be substituted for raspberries in this recipe?
Hi Erin! Raspberries don’t hold up great in pies because they’re so mushy – you can use them in combination with another berry, though! Let us know what you try.
I have used your recipe for alot of family reunions. I won’t disclose where I got my recipe. Them my sister’s would start bringing BB press!
the thickeners for the blueberries worked great.
I served with a scoop of real Madagascar Vanilla Bean gelato after it cooled for about 12 hours. The pie was delish! Thank you for sharing!
As someone who’s never baked a pie before, this recipe was so easy to follow and came out beautifully. I followed all the directions exactly and it was perfect. So much thought and effort went into this recipe and it paid off!
This is by far and away the best blueberry pie I have ever made! Followed the recipe exactly, turned out so delicious!! Thank you for sharing this!
Came together easy. Too much lemon makes it too tart, though. I’d cut back the lemon juice at least half.
I made this yesterday. No lie, tye best blueberry pie ever!
Best blueberry pie I’ve ever made. the consistency was perfect!!!
This was the best blueberry pie I have ever made. I really enjoyed all your instructions.
Would there need to be any time/temp adjustment for using an aluminum disposable pan? I typically use glass pie pans but this is for a little farmers market pie contest I entered for fun and they said it has to be in a disposable pie pan.
Hi David, bake temperature would be the same, and time should be about the same, too. Keep a close eye on it!
So so yummy!!! The flavor is divine. Sally, I want my filling to be super thick and jammy! This was good but still a bit runny for me. Can I just add more flour and cornstarch? Thanks!
Hi Kim, I’d say 1 more Tablespoon of cornstarch would be fine. So glad you enjoy the flavor!
Absolutely the best blueberry pie! I always learn something new about baking from Sally! Thank you
I want to make this pie for a friend, but she is allergic to cinnamon. What could I use instead? Nutmeg? How much? Thanks!
Hi Sarah, you can simply leave out the cinnamon, or you can add 1/8 or 1/4 teaspoon ground nutmeg.