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.
I originally published this recipe in 2016 and have since added new photos, a video tutorial, and more helpful success tips. I’ve also made a few changes to the recipe and baking instructions to help ensure a filling that sets.
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 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.
One reader, Judy, commented: “Wow! I’ve tried and loved many of Sally’s recipes, but this was the best so far! Absolute perfection! I followed the directions exactly as written and it came out perfectly, including the homemade pie crust. The pieces cut out without any mess. Simply delicious! ★★★★★“
Another reader, Nancy, commented: “I’ve been making blueberry pies for many years, but I think this recipe is the best I’ve made! The pie crust is truly great, so nice to work with. It was my first time that I made a true lattice crust. The dough was perfect! The berries were perfect as well. I couldn’t have been more pleased! ★★★★★“
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. Unlike triple berry pie, 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, blueberry galette, or these blueberry pie bars will satisfy your berry cravings and require half the work. 😉
Here is even more inspiration for blueberry dessert recipes. And if you can’t choose between this pie or peach pie, go for blueberry peach pie instead! Browse all of my summer pie flavors in this collection of delicious summer pie recipes.
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 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 x 1.5 or 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.
- 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 and edges of the pie crust with 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 | Silicone 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.
Reader Comments and Reviews
I made this pie, it went fast. However today I made it again and forgot to add the teaspoon of butter on top of the filling, sure hope this one is as good.
Made this yesterday, let it cool and set overnight, and finally tried it today and it was VERY good! I added a pinch of salt because why not♀️♀️
The only blueberry pie recipe that I will use.
I do like to add a tsp of fresh ginger to give it an extra zing and sometimes I put a crumble on top, if I want extra sweetness.
I do find that it takes a bit longer to cook than suggested in the recipe but that may just be my oven.
This was delicious and turned out just right (everything about it)! I made half a recipe and baked it in an 8” skillet, so it was a good size for just two of us with leftovers for tomorrow. And, what a grand way to wrap up our mother’s day dinner!
This recipe turned out perfectly. I like pie. I served this blueberry with cardamom ice cream. It is a wonder of the the universe. The flavors rock together.
Hi Sally,
I just love your website. Ive made a few things off of it. I am wanting to make my daughter in law this pie for mothers day as blueberry is her favourite and I want to make her something special as this is her first mothers day!!!! But blueberries fresh are very expensive….. am I able to use frozen blueberries?
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. We hope the pie is a hit!
Hi Sally, I’ve made multiple pies with your recipe and they’ve all been great. Today I made my crust and not thinking put 8 tbsp of butter. They are wrapped and in the fridge. Is there anything I can do to salvage them?
Hi Stephanie, unfortunately, there isn’t much you can do to the crust at this point. You can certainly still use them if you wish, but keep in mind that with more fats in the dough, the crust may not hold its shape as well. If you can make another crust, that would be best!
This is hands down my favorite blueberry pie recipe. I have made it for every holiday for a couple years now and everybody raves about it. Making 2 today for a family Easter gathering tomorrow. I always follow this recipe exactly and it’s always a perfect pie.
This pie is yummy!! My husband absolutely loved it. I used frozen blueberries and it worked perfectly! I also used milk instead of an egg wash and used about and table spoon of sugar in the top. Came out perfect!! This is definitely a keeper!!
If I make hand pies with this filling, what time and temperature should I use?
Hi Shawn, you can try following the instructions from our Apple Hand Pies.
DELICIOUS!!!!!!!! AND YUMMY
I made your blueberry pie this weekend and it was delicious. I was a little worried about the amount of time it baked in the oven but I followed your instructions and it came out perfect. My son in-law said that it was the best blueberry pie he had ever had. Thanks for another great recipe.
Super delicious pie! I use refrigerator case pie crust and brush inside of bottom crust with egg white. Frozen blueberries with about 1/4 frozen strawberries totaling 7-8 cups works really well; full but not overflowing in oven. I microwave a half cup of berries and crush to assure the filling gets wetted with juice to absorb the flour and cornstarch. Lastly, brush top with egg wash. It was the hit of my neighbor’s Pi Day party!
I wonder if adding peeled and finely grated fresh ginger to the blueberry filling would enhance the flavor. How much would need to be added?
Hi Allison, We have not tested this pie with the addition of ginger. You can see how we add it to this peach ginger pie and use that as a guide.
Thanks. So I can still use it for this blueberry pie?
Hello from Ontario, Canada
I enjoyed making this pie, it tasted wonderful. I used frozen Canadian blueberries, they thawed in the package because I got called away for an hour. Didn’t impact the pie, worked well. Four people at the pie and all thought cinnamon in the pie was strange, and I agreed. I will be omitting in the future but the recipe is going in the “tried and true” binder so I can make it again. Thank you!
The best I ever made
hey! I am planning to make this pie soon, is it possible to cook the filling beforehand? if so, what adjustments do i need to do? I am planning to make a lattice top with decorative shaped dough, and I don’t want the boiling to ruin my top, any tips?
Hi A, we have a mixed berry filling where we pre-cook it. You can certainly do it with this blueberry pie, too. We don’t find it 100% necessary though because by following the recipe above, the filling still sets nicely with a lovely jammy texture. It’s an extra step you really don’t have to take.
I made this pie to serve for dessert for family and friends last night and they absolutely loved it! The cornstarch/flour thickener set up perfectly. I made the pie the day before and stored it at room temperature in a covered pie carrier. The following substitutions were made successfully as I was using ingredients readily available in my pantry: Substituted organic raw brown sugar for the sugar added a pinch of salt and a 1tsp.ofgood quality almond extract. Squished some of the berries as recommended in the recipe and made your crumble topping rather than a top crust. Much appreciation to you and your team for this delightful pie!
I just put this in the oven and as I’m waiting, I realized that nowhere in the recipe it mentions that the 1/4 c flour needs to be mixed in with the filling. I read your notes just now. I hope it work out fine, but please add the flour to the steps too!
Hi Daina, see step 2 of the instructions – Make the filling: Stir the blueberries, sugar, flour, cornstarch, cinnamon, lemon juice, and lemon zest together in a large bowl. Hope this helps for next time!
Best Blueberry Pie
I was wondering if pie dough (your pie dough recipe the one with butter and shortening) can be used on day 7. It’s been refrigerated and wrapped the whole time. It’s not gray or molded and does not smell. You mentioned up to 5 days but I’d hate to re make it unless necessary. Thank you
I wish someone would answer me as I’ve done it again haha
Hi Jackie, we recommend up to 5 days, but trust your best judgement!
This was the worst blueberry pie I’ve ever made. Cooking it at 475 for 20minutes and then an additional 40minutes resulted in a burnt crust
was burnt and 2 tablespoons of lemon juice is way too much. It made the blueberries too sour. I will not make this recipe again.
Hi Kcooker, the recipe instructs baking the pie for 25 minutes at 425F, not 475, then lowering the temperature to 375 for the remaining time. This could account for your burnt crust.
Made this pie twice and my family loves it! Thank you for the amazing recipe!
I made the pie exactly as in the recipe, but it was the worst blueberry pie I’ve ever eaten. The 2 Tbs lemon juice and lemon zest made the berries so tart and sour, and the amount of flour and cornstarch left the pie dry and unpalatable as well. My whole family hated it so I will be looking for a sweeter and juicier blueberry pie recipe since I will not make or recommend this recipe.
Hi Credit 27, you’ll want to mix the filling until it’s wet. If it does into the pie with dry flour-y bits, it will come out like that. See the comparison photos above. Were your blueberries sweet? Do you reside in the US? If so, blueberries are not in season now and they aren’t as sweet as in the summertime.
I am a first time blueberry pie maker. I used a full top crust instead of a lattice. One side of the top crust collapsed where it met the crimp or fluting. My unprofessional diagnosis is that
1. I didn’t press enough filling into that side of the pie
2. The top crust was too thin
3. I didn’t put enough vents in the top crust
4. All of the above
I would appreciate it if someone would give me feedback on what they think went wrong.
The pie didn’t look good, but everyone who tries it says it tastes amazing. A pretty pie is a bonus, but a good tasting pie is the ultimate goal. So I call this one a success, especially for a rookie. Thank you, Sally!
Hi William! So glad the pie was a hit. It could have been any of those factors, but especially the vents. Additionally, did the crimp/fluting come apart? Make sure to really seal the top of the crust to the bottom. This is quite a juicy pie, and the blueberries cook down as the pie bakes, so an air pocket is to be expected here. A lattice top may work best for this particular pie for that reason.
Great recipe and great pie! I even cut the sugar by 1/4 cup and used xanthum gum instead of flour/cornstarch.
LOVE IT! Just got done making one.
I love all your recipes, however, today I have an idea for you. How about making some cheat pie recipes? Today’s woman doesn’t always have time to make a pie crust. For my blueberry pie, I use a shortbread crust. I gently coat it with an egg wash and bake it for 10 minutes. During this time I put my blueberries cornstarch sugar water into aI gently coat it with an egg wash and bake it for 10 minutes. During this time I put my blueberries cornstarch sugar water into a pot. I cooked this until 190° approximately soft boil stage. Allowed to cool a few minutes, pour into warm pie crust. I topped mine with a quick Dutch topping, made with melted butter, much easier. I pop this in the oven for about 10 to 15 minutes to cook the topping. I remove the pie. I do not have any spilled mess and I have the perfect blueberry pie. I have also mentioned to people that they can make the Dutch crumb topping in their toaster oven, and place it on top of the cooked blueberry pie.
Love, love, love this recipe! It was easy to make and turns out perfect. My husband can’t get enough.
The directions should state a longer baking time. The first time I made this pie I baked it 70 minutes in addition to the first 25 minutes at the higher temperature. the 2nd time I baked the pie a total of 70 minutes as the Recipe states. The 2nd time the pie was not baked long enough.