Simply the Best Blueberry Pie

overhead image of blueberry pie in a glass pie dish

blueberry pie in a glass pie dish

There is something so soothing and satisfying about making pie from scratch. Getting your hands in there, making pie dough, 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 PIE FROM SCRATCH.

Applause to you!

blueberry pie filling in a glass bowl

Now let’s get our hands and counters dirty.

pouring blueberry pie filling into pie dish

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 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.

brushing star pie crust cut outs with egg wash

blueberry pie with star pie crust shapes on top

overhead image of blueberry pie in a glass pie dish with a slice removed

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.

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blueberry pie in a glass pie dish

Homemade Blueberry Pie

  • Author: Sally
  • Prep Time: 3 hours
  • Cook Time: 50 minutes
  • Total Time: 7 hours
  • Yield: 1 pie
  • Category: Pie
  • Method: Baking
  • Cuisine: American


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!


  • homemade pie crust (my recipe makes 2 crusts; 1 for bottom 1 for top)
  • 6 cups (890g) fresh blueberries*
  • 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 9×2 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.


  1. Make Ahead & Freezing Instructions: 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.
  2. Blueberries: I strongly suggest using fresh blueberries, not frozen. The pie will be quite soupy if using frozen. If you decide to use frozen, do not thaw first. The pie will take several more minutes in the oven due to the increased liquid.
  3. 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.

Keywords: blueberry pie


Comments are closed.

  1. I just used the filling recipe and my pie smells divine! Can’t wait to taste it already 🙂 Thanks for a great recipe.

  2. This recipe looks relish! I have about 6 cups of fresh blueberries that I have in the freezer. Should I defrost them or put them in frozen????

    1. Hi Pauline! I suggest defrosting them then draining some of the liquid. The pie may be a little liquid-y. For next time, I always suggest using fresh 🙂

  3. oh boy!, my spell check did not like the word delish! 

  4. Shari Savage says:

    No joke — the BEST blueberry pie I’ve ever made. I used a pre-made pie crust and frozen blueberries. I did let the blueberries sit with just the sugar for about 15 minutes to drain off the juice before adding other ingredients, but they didn’t release any juice so I just proceeded. I increased the corn starch by about a tablespoon. My lattice crust also didn’t brown but I gave it about an extra 25 minutes until it colored up a little. I let it cool all day and served it at a dinner party to absolute raves. Totally firm, just perfect. This is the only recipe I’ll ever use.

    1. YAY! I’m thrilled that it was such a hit!

  5. I am allergic to milk. Can I use almond or whole coconut milk in place of the dairy milk? I already have dairy free butter too. This looks so good!

    1. Yes, this is just getting brushed on top and not mixing with the dough so non dairy should be fine!

  6. Does the pie crust need to be pre baked?

    1. No, I don’t pre-bake this crust. If you want your crust extra crispy you can partially blind bake it – instructions are in this post:

  7. Hi, I baked this pie last night and by the next morning the filling and the lattice crust has a huge gap in-between. How can I avoid this next time?

  8. Madeline Cook says:

    Hey Sally! What should I do if my pie has been in the oven for about 30-40 minutes currently in the oven and not bubbling? I’m afraid my filling might be to dry when I pull it out. Are there any solutions to making it more juicy??

    1. Hi Madeline! It will begin to bubble. This blueberry pie will be plenty juicy, I promise!

  9. I made this pie yesterday for July 4th. The flavor was great – the pie was gobbled up. Even someone a Keto diet had a piece! However, the thing fell apart completely when I went to serve it. And before that, when I was trying to get it to the party from home, it was sooo juicy that the juice came out of the pie dish and carrying tray and ran all over the place in the car on the way there. Any idea what I did wrong? I baked it yesterday morning and let it sit at room temp for about 6 hours before the party. I used fresh berries, and there was not really any excess liquid in the mix before I added it to the crust. I use your recipes all the time to great success, but this one was a total mess (physically, a home run taste-wise). Thoughts? Thanks so much for giving me confidence to try pie making!

    1. Hi Kate, Was it the filling that didn’t set up or was the crust also falling apart? If both you might just not have baked it long enough.

      1. The crust was mostly done, but a tad soggy (Thinking back, I think it had a soggy bottom as they say on British Bake Off). Thanks for the feedback! I’ll try a longer bake next time.

  10. Hi Sally, I picked over 5lbs of blueberries out of my backyard and I found your recipe. I just ate breakfast and last my last two eggs. Do you have a recommendation without using eggs?

    1. Hi Debbie! Use a couple Tablespoons of milk to brush on the pie dough instead. Enjoy!

  11. Jen Grossman says:

    Hi Sally,
    I apologize if you have already answered this question. I typically use frozen berries for pies. Can you comment on cooking berry fillings vs using frozen berries directly in the pie (as you have in this recipe)? In looking on the web it seems like both are done and I’m not sure how it changes the finished product. So far I’ve used frozen berries directly but have found there is too much liquid. Would cooking first solve that problem?

    1. Hi Jen! Frozen berries release too much liquid, though you could try cooking them down before using in the filling. I’ve never tried the pie that way, but let me know how it goes. I prefer fresh blueberries for a sturdier filling.

  12. Linn Goodspeed-Smith says:

    Made this pie exactly as printed but used granulated Splenda instead of sugar. Worked perfectly. This pie duplicated one I had in Bar Harbor, Maine last week which was more blueberries, very little filling! Will be making it again and again! Thanks for a great, but simple to prepare, recipe. Linn Goodspeed-Smith, East Tennessee

    1. Brittany Carter says:

      Can i ask where you had your pie in bar harbor? Just curious because I live on mount desert island and always interested in which places people enjoy the most
      Thank you

      PS I hope you brought some yummy Maine berries home with you lol

  13. Brittany Carter says:

    I was looking for a blueberry pie recipe to try because my significant other loves blueberry and I live in Maine so right now there are fresh blueberries everywhere I mean everywhere like I pick 12 quarts on the side of the road
    I used your crust recipe and added a tablespoon of sugar because I like a sweet crust and I also used 8 cups of berries with just a little bit more cornstarch and sugar because my pie plate is large and deep
    I cut my top crust in the shape of Moose and leaves and did the egg wash with sugar I really wish there was a way to put a photo on here because it looks absolutely beautiful and I will definitely be using this recipe again soon probably this weekend because with 5 kids it doesn’t last long lol
    Thank you so much for sharing this and the crust are now staples in my recipe box

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