Simply the Best Blueberry Pie

Simply the best blueberry pie! The filling's juicy but stable. The crust is buttery and flaky. Decorate however you'd like, but always serve with ice cream!

My dad and I have identical tastebuds. We’re pie people. And since Father’s Day is around the corner, I made homemade blueberry pie, his favorite variety. And he said it was “simply the best blueberry pie” he’s ever had. (Hi Dad I know you’re reading this and thank you for saying that and for naming this recipe and I know I’m the only person you follow on Instagram.)

Weird nerd alert fact about me: my dad’s birthday is the day after mine and when I was little, I thought it was HILARIOUS to tell people I was older than him. Like, I would talk about it throughout the year and laugh until my stomach hurt.

The things that entertain you at 11 years old before the existence of smartphones.

Want a blueberry pie recipe that stands the test of time? This one is it! Recipe and homemade pie crust on

Out of all my summer baking ideas, summery pies are at the top of my list to share on Sally’s Baking Addiction. No particular kind– just all of them. You know I love pie. You know I love baking pie. And you know I especially love eating the pie that I bake. But but but. I also love showing you how to bake pie. And encouraging you to bake pie. Summer goals, ok? *Hoping you’re a pie person too.*

There is something so soothing, satisfying, and stress-relieving getting your hands in there, making pie crust from scratch, and taking that first warm bite of your pie masterpiece. The buttery crust flakes in your mouth. All those juicy blueberries, apples, strawberries, whatever linger on your tongue. How satisfying is it all? Both the process and the taste. Makes you fall in love with food all over again because YOU MADE THIS FREAKIN PIE FROM SCRATCH.

Applause to you!

Homemade blueberry pie on

Now let’s get our hands and counters dirty.

Homemade blueberry pie on

Blueberries are showing their plump little faces in grocery stores and farmer’s markets. In fact, they’re probably on sale. Stock up! You’re going to need 6 cups of ’em for this blueberry pie.

I like to keep the filling “clean” and no that’s not the healthy clean, more like the minimal ingredients clean. (But since blueberries are a superfood, we can pretend it’s both cleans.) Other ingredients for that blueberry pie filling: sugar, cornstarch, a sprinkle of cinnamon, and a squeeze of lemon. I usually use cornstarch, instead of flour, as the thickener in summery berry pies. Why? For the same amount of thickening and holding power, you usually need much more flour than cornstarch. I don’t like tossing delicate berries with a heavy amount of thickener because the pies end up just tasting gummy and gooey rather than soft and juicy. So, I usually grab cornstarch because you need less. I use around 1/4 cup cornstarch for blueberry pie. It’s just enough to slightly firm those berries up, but not too much to take away from their beautifully juicy texture.

If your blueberries aren’t super sweet, feel free to add another few Tablespoons of sugar. I find 2/3 cup is the perfect amount for sweet summer blueberries. Also: the cinnamon is optional, but I love the very slight flavor there.


Patriotic Blueberry Stars Pie on

Patriotic Blueberry Stars Pie on

I had so much fun baking a few blueberry pies the other week and this patriotic version may have been my favorite of them all. You can top the blueberry pie however you’d like whether that’s with an intricate lattice crust, festive stars for 4th of July, or even streusel if you’ve only got 1 pie crust. The stars are super simple; just roll the 2nd pie crust out and use a cookie cutter to make stars. Place on top. Everyone always thinks it’s the coolest thing when, in reality, it’s easier than any other way to top a pie. You’re literally just placing the cut-out shapes on top. No sealing the edges, no crimping, no weaving.

It can be our little secret, fellow pie peeps!

Simply the best blueberry pie! The filling's juicy but stable. The crust is buttery and flaky. Decorate however you'd like, but always serve with ice cream!

When all is said and done, there is really no trick to blueberry pie. You just have to take the time to make it right. And that includes letting the pie dough chill and the baked pie rest before digging in. It sounds incredibly silly considering that time is a luxury for us all, but I promise the result is worth the wait!

And you know what? This blueberry pie is simply the best I’ve ever had too.

Homemade Blueberry Pie


  • homemade pie crust (my recipe makes 2 crusts; 1 for bottom 1 for top)
  • 6 cups (890g) blueberries, fresh or frozen (do not thaw)
  • 2/3 cup (135g) granulated sugar
  • 1/4 cup (28g) cornstarch
  • 1/4 teaspoon ground cinnamon
  • 1 Tablespoon (15ml) lemon juice
  • 1 Tablespoon (15g) unsalted butter, cut into small pieces
  • 1 large egg, lightly beaten with 1 Tablespoon (15ml) milk
  • optional: coarse sugar for garnish


  1. The crust: Prepare my pie crust recipe through step 5.
  2. Make the filling: Stir the blueberries, granulated sugar, cornstarch, cinnamon, and lemon juice together in a large bowl. Set filling aside as the oven preheats.
  3. Preheat oven to 400°F (204°C).
  4. 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 9x2 inch pie dish. Tuck it in with your fingers, making sure it is smooth. Spoon the filling into the crust, leaving any excess liquid in the bowl (you don't want that in the filling-- discard it). Dot the pieces of butter on top of the filling.
  5. 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 1-2 inches wide. Carefully thread the strips over and under one another, pulling back strips as necessary to weave. Press the edges of the strips into the bottom pie crust edges to seal. Use a small knife to trim off excess dough. Crimp the edges with a fork, if desired. (Alternatively, you can top with pie crust stars, as pictured above. See notes below. Or simply cover the filling with the 12-inch pie dough circle. Cut slits in the top to form steam vents. Trim and crimp the edges. Or a crumble or streusel topping would be great as well.)
  6. Lightly brush the top of the pie crust with the egg/milk mixture. Sprinkle the top with a little coarse sugar, if desired.
  7. Place the pie onto a large baking sheet and bake for 20 minutes. Keeping the pie in the oven, turn the temperature down to 350°F (177°C) and bake for an additional 25-30 minutes. After the first 20 minutes of bake time, I place a pie crust shield on top of the pie to prevent the edges from browning too quickly.
  8. Allow the pie to cool for 3 full hours at room temperature before serving. This time allows the filling to thicken up. Cover leftovers tightly and store in the refrigerator for up to 5 days.

Make ahead tip/Freezing: This a great pie to make 1 day in advance since it is so juicy - 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. Baked pie freezes well for up to 3 months. Thaw overnight in the refrigerator and allow to come to room temperature before serving. Prepared filling can be frozen up to 3 months, thaw overnight in the refrigerator before using.

Recipe Notes:

Pie crust stars: On a floured work surface, roll the 2nd crust out into a large circle about 12 inches in diameter. Use a star shaped cookie cutter (any size works) to shape into stars. Here is the cookie cutter I used. Arrange stars on top of filling and bake the pie as directed.

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© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

You knew this ice cream shot was coming.

Want a blueberry pie recipe that stands the test of time? This one is it! Recipe and homemade pie crust on

4th of July Patriotic Blueberry Stars Pie on
Simply the best blueberry pie! The filling's juicy but stable. The crust is buttery and flaky. Decorate however you'd like, but always serve with ice cream!


  1. Perfect timing with this recipe. Just bought blueberries. Your photos are “mouth-watering”. Thanks for such a delicious recipe.

  2. This looks so yummy! Do you think I can use a mix of frozen and fresh berries, or should I stick with all the same to make sure it cooks evenly??

  3. Such a gorgeous pie, Sally! And I love that touch of cinnamon in the filling – the best! 🙂

  4. I’m just realizing I’ve never had a Blueberry Pie before! Need to try this recipe ASAP. 

    P.S: I hope you have a Banana Cream Pie recipe booked for this summer as well! 

  5. I’ve never had blueberry pie before. Actually, the first time I even tried pie was this January when I made your apple crumble pie with salted caramel. It was to die for! I’m sure this would be just as good (maybe better since I love bluberries!). Love your recipes – you always keep me inspired! <3

  6. I have been reading you for years and I just want to say that I appreciate you as a blogger because you are thorough, painstakingly so, and are dedicated to making sure people have success with these recipes. That is part of your internet identity and you should embrace it.  Lately you have been sounding more “yourself” (not that I know you) and less like a knock-off version of yourself that you at times project (basically a twin of Lindsay at pinch of yum). Embrace your own voice without trying to be anyone else but you. 

    • Thank you so much for being a dedicated reader. It’s important to me, and always has been, to be true to myself and I’ve certainly grown over the past 5 years as a writer. It’s funny you compared my writing to Lindsay because she is a friend of mine. Thanks so much, I appreciate your honesty.

  7. This post was inspirational!! I’m trying my very first homemade pie this weekend because of it. My family has requested your blueberry peach pie…YUM! All of your recipes are to die for so I know this one won’t be any different.

  8. Oh I love pie, particularly blueberry pie. I wish blueberries were as abundant is Australia. I remember the huge containers of blueberries I could get in the US, heaven. xx 

  9. This looks amazing. I’ve only made one pie in my life although I bake pretty much anything else. Thinking I’ll try this for my 4th BBQ, do you happen to have a strawberry or raspberry pie you’d recommend? Thanks so much I love your blog and all your recipes, I have 4 different kinds of your cookies in my freezer right now!

  10. Hi Sally, 

    I made this delicious pie yesterday for my dad, who also loves blueberry pie! Everyone loved the taste of the pie, but I was a bit upset that the pie filling had a lot of excess liquid. I had to bake my pie about five extra minutes to fully bake the crust. Do you think the extra few minutes contributed to the pie’s excess liquid? Or do you have any additional recommendations to help thicken the filling (more cornstarch, flour, etc.)? 

    Thank you for your help! 

    • I don’t think the extra time had anything to do with it, but a little extra cornstarch could certainly help.

  11. I made this for the 4th and it was my first attempt at homemade pie crust, the pie crust was as easy to make as you said it would be, but my pie was a little liquidy as well. How long should I have let the blueberries sit in the sugar/cornstarch/lemon juice mixture before filling the pie crust? I didn’t have any excess liquid in the bowl. Or could it be because the berries were so juicy? The pie was so good though, Thanks again for another yummy recipe.

    • It’s so challenging to bake a blueberry pie without any juiciness. There’s bound to be some, especially in summer months when blueberries are so juicy as it is. Glad you loved it though and thanks for trying the crust too!

      • That’s what I figured. My husband said the same thing! Must be 1st time pie jitters, is that a thing?
        I do have one more quick question, I don’t if you’ve been asked before. I made stars on the top of my pie, what do you do with the leftover pie scraps?

      • You can roll all the scraps into a ball and freeze for future cut out shapes on your pies. 🙂

  12. Hi Sally! If I am using frozen berries, do I need to keep them frozen until I bake the pie? If I do not thaw them, wont that create liquid when baked? Should I make the filling and freeze that until I am ready to bake? Maybe even refreeze the whole pie before baking? So excited to make this!

    • Hi Michelle– don’t thaw the berries. Keep them frozen. No other changes to the recipe, but make sure you increase the bake time.

  13. Hello
    I will be making this weekend, I have 9 blueberry bushes and I usually freeze mine or make jam..or cobbler, I will let u know how it turns out..thank you.u have anything on apples or even plums, I have a small orchard on our farm.

  14. Made the pie for a function next day , should I put pie in fridge till then? Will that help thicken ?. I did bake the pie about 8 min longer as I did use frozen berries.( did not thaw) . 

  15. I made 2 of these last week and you’re right… simply the best!

  16. Hi Sally, I’m a new subscriber. What a wonderful site. 
    I just picked 9+ pounds of blueberries while vacationing in NH. Yum! Your blueberry pie looks wonderful – but I have a daughter who has celiac disease so no flour. Can I use the same blueberry mixture and make a GF crumble for a blueberry crisp? Thanks!

  17. Thought I would let you know I made this with blackberries and it came out great! I just moved to SE Portland where we can pick blackberries on the side of the road, so I’ve been looking for good blackberry recipes and have been experimenting with using blackberries in place of other berries.

  18. Hi Sally, thanx for all the tips with this pie! I’m going to look for a pie shield, never heard of it! Sounds better than fooling around with tin foil which is what I did and this pie is in the oven now!

  19. Hello,
    The pie looks beautiful but when I pick up the pie dish and look at the bottom, it looks like the bottom crust is soggy in the middle, unbaked? Any remedies?

  20. Have tried many recipes for blueberry pie. This one was sheer perfection!

  21. Hey Sally, 
    Do you think I could put the crumble topping from your apple crumble pie on top of this pie instead of the crust? 🙂

  22. Hey Sally,
    How do you think this pie would be with the topping from your apple crumble pie on top instead of the crust?

  23. Can i have the recipe for just the filling? 

  24. Made it for Thanksgiving and it was a total disaster.
    On Tuesday I made this pie after being requested for blueberry by my Dad. Followed the recipe exactly, using 6 cups of frozen blueberries we picked last summer. I increased the bake time by 20 minutes to account for the frozen berries. Made a lattice top with my crust. It looked beautiful, if very full going in the oven. I noticed when it was done baking that it had over flowed, but I hoped that it would thicken upon cooling but no. IT was a liquid, runny mess. The berries & corn starch never congealed and there were pockets of white starch in the pie. It was so runny that the crust by thanksgiving was a sloppy, soggy mess by the time it was served and it had to be slopped out with a spoon. I was so embarrassed and feel terrible that the only dessert my Dad asked for was such a disappointment. (I also used your pie crust recipie and your Great pumpkin pie recipie and those turned out great, so it wasn’t a completely bad day)

  25. I am so glad I found this recipe! I made my crust and pie with your recipes and they turned out beautiful! The pie crust got very soft as I worked with it since I live in such a hot country. Do you have any tips in ensuring the dough doesn’t soften too quickly?

    • Hi Suja! Don’t be afraid to stick the dough back in the refrigerator after it gets too warm. You can stick the entire unbaked pie in the refrigerator to cool down at anytime, too.

  26. I have a pie crust recipe that I have good luck with but is not refrigerated, will this make a difference in baking this blueberry pie?

  27. I used this recipe to bake a fresh blueberry pie, and although it tastes delicious it never really set up. It is just swimming in juice. Do you have any idea what may have caused this? I followed your recipe to a T and I am not a novice baker. I am very disappointed, 6C of fresh blueberries are not inexpensive at this time of year.

  28. Would I be able to substitute flour for the cornstarch? I usually try to avoid it when I’m baking 🙂

  29. I own a pick-your-own blueberry farm in NC. We will definitely be making this pie this summer!

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