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.
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; 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
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 9×2-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 1.5-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.
- 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): Pastry Blender | 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. (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.
- 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.
Keywords: blueberry pie
My husband volunteered me to make pi day pies for his office. Yay (eyeroll)! I decided to make little tarts so that everyone could pick and choose a few different flavors.
I used this blueberry recipe (doubled it) for the berry pies. I grabbed some nice looking berries from the market and followed the recipe to the tee. Since the tarts do not have to cook as long as a 9″ pie, I decided to par-bake the blueberry filling. My berries were TART. wow.
I added another 1/4 cup or so of sugar and grabbed a can of blueberry pie filling (Wilderness – More Blueberry variety) to mix in. I stirred those in and baked for a few more minutes. It was perfect like that. Not too sweet but also not puckery sour. The tarts will only cook for 15 – 20 minutes so I think the pre-baking is necessary.
I’ll be bookmarking this recipe to use when the farmer’s markets and U Pick farms start selling sweet berries in season.
★★★★★
I love the tartness of this recipe. I used 4 pints of blueberries as I have a deep dish pie plate. I also make my own crust with rendered hog lard and butter. However, my husband would not eat the pie as he has a huge sweet tooth and he said it was too tart for him. I ate the whole pie but the slice he took and did not finish.
★★★★★
Hi Sally! I’ve a 9×1.2-inch round pie dish, should I make some adjustments to the amount of blueberries? Thank you! I love your recipes ♡
Hi Valerie! The pie dish we use is 9×1.5 inches and we’ve never had an issue, but you may need just a bit less filling in yours. Fill the pie crust nearly to the top as you see in the photos. Hope you love the pie!
I want to use the blueberry filling for hand pies. If I freeze it will the process change its texture? What’s the best way to defrost it?
The texture shouldn’t really change after thawing. It’s best to thaw in the refrigerator. Hope the hand pies are a big hit!
Finally the perfect blueberry pie! I have been baking pies for about 50 years but never had great success with blueberry. Thank you Sally for solving the mystery!
★★★★★
Hi, I was just wondering if we could eat the pie the day we make it. Btw I love your website.
Hi Alina, yes, but make sure the pie has at least 4 hours to cool first, otherwise it will be too juicy/messy to cut slices. Enjoy!
Outstanding! This recipe is perfection. I made it for dessert on New Year’s Eve and my family adored it. It really comes out state-fair-blue-ribbon-winning-level beautiful!. The detailed instructions are extremely well thought out and give picture-perfect results. This recipe addresses every possible question you might have. So much good info and the pictures are incredibly helpful!
The filling is delicate, not too sweet and sets up beautifully. The amount of lemon is just right. I also added a hint of Chinese 5-spice The anise was lovely with the flavor of the blueberries for a wintery addition.
The homemade crust recipe is FOOLPROOF, an absolute godsend. No other crust recipe has ever worked this well for me and SOOO CONSISTENTLY! Thank you so much, Sally, for the terrific recipes.
Before finding Sally’s recipes, I was intimidated by pies. Now I jump at the chance to make one for every special occasion 🙂 <3 I know I can trust her crust recipe EVERY TIME! Now making pies is fun and relaxing. No more guesswork and pie-anxiety! Just delivering awesome pies to the people I love every holiday.
★★★★★
This was the first blueberry pie I ever made!
Loved it! My wife loved it too! And she’s not a big sweets person. We both loved the subtle lemon flavor. I wouldn’t change a thing with this recipe. But I am curious if I could add pecans to the filling. Your thoughts!
★★★★★
Glad this recipe was a big hit! Feel free to add some pecans to the blueberry filling. I’m sure about 3/4 cup chopped (about 100g) is plenty.
Beautiful pie. Loved every minute of making it…. totes looking forward to next recipe…
★★★★★
I’m a guy who doesn’t bake, made a pie once in my life over 30 yrs ago. I told my wife I’d make the pie for this Christmas. I made this blueberry one. No pressure, the entire family over. I used your buttery crust recipe as well. All from scratch. Made the crust 2 days in advance, the filling 1 day in advance, and put it all together on Christmas eve and then stored in fridge overnight for dinner on Christmas. This could not have been more delicious. Everyone loved it. And as you call out, the pie filling set up and was very firm. Easy to slice and remove and loved by all. Thanks for making me look good!
Great recipe and was a huge hit! Super easy to make and actually didn’t take too long to make! Thx for the recipe!
★★★★★
Just curious you have no salt in this recipe. Was that intended or an over sight?
Hi Stan, You do not need to add salt to this pie recipe. Enjoy!
I made this for my son for his birthday, and it turned out great! I had to use berries that I had frozen from this past summer, but it still was the perfect consistency. I didn’t make any changes to the recipe. I did check the temperature with an instant thermometer. We let it cool overnight before slicing. I will definitely make this again.
★★★★★
I’ve made this recipe before and it turned out great!
Would it be ok to assemble and then freeze for a few days before baking? Would I bake directly from frozen or let it thaw first?
Hi Karley! We don’t recommend freezing the unbaked pie because the crust will get soggy. See recipe notes for our recommended make-ahead and freezing instructions.
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?
Hi Laura! This pie bakes for long enough for the bottom crust has time to bake through as well. Hope you love it!
Absolutely perfect and delicious!! filling thickens up so nice once the pie is cooled
★★★★★
Can you make the pie, refrigerate it overnight, then bake it the next morning?
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.
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!
I’m short 1cup blueberries!! need adjustment for other ingredients.
Can you use a square pan for this pie?
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.
I loved this recipe! It was perfectly blueberry lemon, the set was amazing! Absolutely wonderful!
Caj you cook down thr blueberries 9n the stovetop and use that in the pie crust?
Hi Andrea! We’ve found that that above method works best – let us know if you give it a try!
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.
Can you use frozen blueberries because whete I am fresh ate way to expensive.
Hi Shannon, See recipe note about using fresh vs. frozen blueberries.
How many more minutes of baking if you use frozen blueberries. I am not so good at interpreting “several”. LOL. Thanks Sally. Love your website. I am a beginner but have made a few of your recipes. Love it.
Hi Meg, It’s best to look at the pie instead of the timer. Bake the pie until the filling’s juices are bubbling everywhere, including in the center. 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). Be sure to use a pie crust shield if the crust is browning before the center is fully baked. Hope this helps!
Can you use blackberries instead of the blue berries and what do you change to make the recipe to work with blackberries
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.
Hi Sally – How would you adjust this recipe to using 3 cups each of blueberries & cranberries? Thank you!
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.
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?
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!
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
★★★★★
Hi Jason, we’re really glad you enjoyed this pie! We do have a peach pie recipe — hope you love it just as much!
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
★★
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.
Hi Ariel, yes, that’s fine!
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!
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!
Hi
Can I use frozen berries?
Great recipe. Made it for my daughter for Thanksgiving. It was a complete smash.
★★★★★