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

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.

blueberry pie with lattice pie crust.

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:

blueberry pie slice being removed from pie dish.

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:

bowls of ingredients including blueberries, sugar, cinnamon, cornstarch, and flour plus butter and 1 lemon.
Save the butter for dotting on top of the filling before applying the pie dough topping.

Pie Filling Success Tips:

  1. 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.
  2. 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.
  3. 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.

Don’t Forget…

  1. 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.
  2. 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.

assembling lattice-style pie crust on top of pie filling.
lattice-style pie dough top with crimped edges and egg wash applied.
Here’s my complete lattice pie crust tutorial.

Many More Blueberry Pie Success Tips & Tricks

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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. 
  6. 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:

aluminum foil pie crust shield over partially baked pie.
blueberry pie with lattice top with slice taken out.
blueberry pie slice with vanilla ice cream on top.
Vanilla ice cream is all you need to add when you’re ready to serve this pie.

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 or this berry cobbler will satisfy your berry cravings and require half the work. 😉

Recommended Tools

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
blueberry pie with lattice pie crust.

Homemade Blueberry Pie

  • Author: Sally
  • Prep Time: 3 hours
  • Cook Time: 70 minutes
  • Total Time: 7 hours (includes cooling)
  • Yield: 810 servings 1x
  • Category: Pie
  • Method: Baking
  • Cuisine: American


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.


  • Homemade Pie Crust or All Butter Pie Crust (both recipes make 2 crusts, 1 for bottom and 1 for top)
  • 6 cups (3 pints; 900g) 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


  1. The crust: Prepare either pie crust recipe through step 5.
  2. 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.
  3. 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.
  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 9×2-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.
  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 of dough; in the pictured pie, I cut 10 1.5-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 edges with a fork.
  6. Lightly brush the top of the pie crust with the egg wash. Sprinkle the top with coarse sugar, if using.
  7. 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.
  8. 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.
  9. Cover leftovers tightly and store in the refrigerator for up to 5 days.


  1. 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.
  2. Blueberries: You need 6 cups (3 pints) of blueberries, which is about 2 lbs. (900g) 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.
  3. 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.
  4. 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.
  5. 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.
  6. Special Tools (affiliate links): Pastry Blender, Pie Dish, Rolling Pin, Zester, Citrus Juicer, Pastry BrushSparkling Sugar, Pie Crust Shield

Keywords: blueberry pie

Reader Questions and Reviews

  1. Hi Sally. Can I make this pie the day before we eat it or will the crust become soggy the next day ?
    If okay to bake the day before, how should I store it overnight ? Thank you!

    1. Hi Maha, this pie is excellent for making a day ahead because it gives the pie filling ample time to set. You can cover and store it at room temperature or in the refrigerator overnight. Hope you enjoy it!

      1. Great recipe. Made it for my daughter for Thanksgiving. It was a complete smash.

  2. I’m making this pie to give away. For any pie crusts, is it okay/safe to bake in aluminum foil pans? Always nervous the pies won’t turn out/bake well.

  3. Filling is way too runny. You need to make it over stovetop to make sure that it thickens. I used my own crust recipes which turned out perfect as usual

  4. I am a beginner baker, I’m actually a stay at home dad and I followed your recipe down to the letter, maybe even over analyzed it. My son helped me make it and I loved it, I devoured the whole thing. However my wife and boys all hated it. They kept saying they tasted too much lemon but I tasted amazing. That was my first pie ever, I really want to do a peach pie I love peaches!!! Do you have a recipe for that. I’m a master on the grill and my Traeger, now need to dabble into the world of baking. Well take care

  5. Hi Sally – How would you adjust this recipe to using 3 cups each of blueberries & cranberries? Thank you!

    1. Hi Ellyn, We have not tested this pie using cranberries. If you wish you try it, you may wish to increase the sugar to 3/4 cup (150g) since cranberries are more tart.

    2. Hi Sally! I’m a new baker and I’m super excited to try this recipe! Would you do anything different if you wanted to add some raspberries and blackberries to the blueberry filling?

      1. Hi Amanda! You can swap some of the blueberries (say, about half) for a mixture of blackberries and raspberries. If they aren’t super sweet, we would use 3/4 cup (150g) sugar as mentioned in the notes. Let us know how it goes!

  6. Can you use blackberries instead of the blue berries and what do you change to make the recipe to work with blackberries

    1. Hi Mona, You can use blackberries. If they aren’t super sweet, we would use 3/4 cup (150g) sugar as mentioned in the notes.

    1. Hi Shannon, See recipe note about using fresh vs. frozen blueberries.

  7. It is not necessary to bake a blueberry pie for an hour to get the filling to thicken. You can control the top crust, but not the bottom crust. It over Browns. I never bake a pie for more than 35 minutes. If filling is not getting thick, just add more flour or cornstarch. I am a blue ribbon winner at the county fair.

    1. Hi Andrea! We’ve found that that above method works best – let us know if you give it a try!

  8. I loved this recipe! It was perfectly blueberry lemon, the set was amazing! Absolutely wonderful!

    1. Hi Kya, we haven’t tried using a square pan for a pie, but if you keep it to about the same size, I don’t see why it wouldn’t work.

  9. This is a very lemony blueberry pie! It came with mixed reviews at my thanksgiving table. Some loved it, but the younger did not, too lemony. I actually came back to the recipe to see if I misread 2 tablespoons of lemon juice. I will cut the lemon juice down to 1 teaspoon the next time I make it. I love lemon, but it was too much for me. Otherwise a great consistency for pie!

    1. Hi Amy, absolutely. The bake time may need to be slightly extended. The pie is done when the filling is bubbling out of the lattice/steam vents.

  10. Absolutely perfect and delicious!! filling thickens up so nice once the pie is cooled

  11. Not a novice baker but haven’t baked pie very much. Does the crust not need to be par-baked here? Worried the bottom will be soggy. Any tips or reassurance about this concern?

    1. Hi Laura! This pie bakes for long enough for the bottom crust has time to bake through as well. Hope you love it!

Leave a Review!

Your email address will not be published.

Recipe rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.