Deliciously sweet and juicy with a buttery, flaky crust, nothing quite compares to a classic Homemade Blueberry Pie! It’s the ultimate summer dessert with plump, fresh or frozen blueberries for an easy blueberry pie filling and my perfect pie crust that wins every time!
You will love this Homemade Blueberry Pie
Blueberry pies often grace the table around the holidays and all summer long. It’s one of those traditional pies that ranks right up there with fresh baked apple pie. Especially around patriotic holidays like the Fourth of July.
The real trick to making the best blueberry pie though is getting that filling just right. It can be hard finding a blueberry pie recipe that is not runny, or avoiding the other extreme of adding too much thickener and getting a gummy filling. The perfect blueberry pie filling is just set but still juicy and amazing.
We love pie around here! I have shared a bunch of pie recipes, but some of our favorites are Cherry Pie, Key Lime Pie, Coconut Cream Pie, and Strawberry Pie.
I’m sharing all my tips and tricks for getting this blueberry pie filling recipe to turn out perfect every time. Add in the fact that it’s a no cook pie filling and that you just toss it together and bake, and you’ve got yourself an award winning pie that will have you feeling awfully proud of yourself!
Serve it slightly warm and with a scoop of vanilla ice cream on top for a blissful blueberry experience.
I highly recommend making your own pie crust from scratch. If it’s something you haven’t tried before and you’re feeling nervous, here’s is a helpful video tutorial I put together on my YouTube channel to show you how!
Blueberry Pie Recipe ingredients
For my perfect pie crust recipe:
- Flour
- Cold butter
- Shortening
- Sugar
- Salt
- Cold water
For the blueberry pie filling:
- Blueberries: Fresh or frozen. See notes if using frozen blueberries.
- Granulated sugar
- Lemon juice
- Lemon zest
- Cinnamon
- Cornstarch
How to Make Blueberry Pie
- Preheat the oven to 425 degrees F. Make your pie dough and roll out the bottom crust, carefully transferring it to a 9-inch pie plate (affiliate link). Keep the top crust in a disc in the fridge for now.
- In a large bowl, combine the blueberries, sugar, cornstarch, cinnamon, lemon juice, and lemon zest. Toss them to evenly coat the blueberries and distribute the other ingredients, then pour into the prepared pie crust.
- Roll out the top crust in a large circle, then use a pizza cutter to cut out 1/2″ to 1″ strips of dough. Lay half of the strips horizontally across the top of the blueberry pie filling. Fold back every other strip, then lay another strip perpendicularly across the top of the other strips of dough. (See images for a visual tutorial or follow this post for even more details on how to make a lattice pie crust.) Replace the horizontal strips and fold back the alternate strips. Lay another strip perpendicularly, repeating this process until a lattice pie crust is formed.
- Trim and crimp the edges of the pie crust, then gently brush an egg wash over the crust so that it will turn out beautifully golden when baked. You may even want to sprinkle the top crust with sugar for a sparkly, crunchy finish! Place on a baking sheet to catch any juice that might drip over the edge while the pie is baking.
- Bake for 15 minutes at 425 degrees F (set a timer!), then drop the oven temp to 375 degrees F without opening the door and continue to bake for 40-50 minutes longer until the crust is golden brown and the filling is nice and bubbly. You may want to use a crust guard or piece of aluminum foil around the edges of the pie to protect it from getting too brown while the rest of the pie bakes through.
- Cool completely before slicing! Cutting into the pie too early doesn’t let the filling finish setting up all the way. If you want to serve your pie warm, reheat it in the oven at 375 degrees F for 5-10 minutes.
How long to bake Blueberry Pie
When baking a pie there are two things you need to pay attention to – is the filling cooked long enough to set correctly and is the crust cooked through. I like to start baking the pie at a higher temperature to get the bottom crust nice and crisp (not burned) and then lowering the temperature after fifteen minutes to cook the rest of the pie. Cook for an additional 40-50 minutes so the filling is nice and bubbly and the cornstarch can gel with the juices from the blueberries. But every oven is different so check up on your little pie. If the crust is getting too brown around the edges but it’s not quite bubbly enough, you can make (or buy) a crust guard to put around the edges. Baking for an hour will make sure your pie isn’t too runny and the crust is nice and flaky!
How to thicken Blueberry Pie Filling
I know first hand what it is like to cut into a pie and it is a soupy mess and you are scooping up the filling to put onto someone’s plate, which is why I tested this recipe multiple times to make sure the ratio of blueberries and cornstarch are just right! Since the thickening happens while the pie is being baked, here are some tips you can do before and after the pie is put in the oven to prevent a runny filling. First, try not to put too many berries in. You really want the right amount of berries for the cornstarch to do its thing and gel up correctly. The cornstarch is our thickening agent for this filling and you want to bake it nice and long to get it nice and bubbly. Also, and this is a really hard one, don’t touch your pie for at least two hours after it comes out of the oven. You want the filling to set even more and letting it cool before slicing and serving is the best thing you can do. Trust me, it will be worth it!
Best Blueberry Pie Recipe tips
- Use a lattice crust. I highly recommend a lattice crust for blueberry pie for a couple reasons. First, it gives you a peek into the pie to see when the filling is bubbling to know that the pie is done. Also, the holes in the top allow more liquid to bake out of the pie than a solid top crust. Unlike apple pie where the fruit is more firm and needs to steam and soften inside the crust, blueberries are juicier and softer so they need to vent more. A lattice crust helps the filling cook all the way through and set up better. This is why you often see lattice crusts on berry pies.
- Decrease the oven temperature partway through baking. Starting the pie out at the higher temperature of 425 degrees F for the first 15 minutes allows the bottom crust to cook through and crisp up better. Just don’t forget to decrease the oven temperature to 375 degrees for the last 40-50 minutes. If you are worried about forgetting to change the oven temp partway through, I also tested this recipe by baking at 400 degrees F for 60 minutes and that works too, although the bottom crust isn’t always quite as done as I would like.
- Taste your blueberries first and adjust accordingly. If you are using fresh blueberries, go ahead and pop a couple of them in your mouth and assess whether they are on the sweet side or the tart side. The recipe is written for the middle ground of what I consider “perfect” blueberries that aren’t overly sweet or overly tart. If you have super sweet blueberries, decrease the sugar to just over ½ cup. If they are on the mouth-puckering side, you can increase the sugar up to a full 1 cup.
Recipe for Blueberry Pie FAQs
If you have problems with your blueberry pie turning out soupy, there are a couple of things that could be happening. First, make sure you aren’t slicing into the pie before it has cooled completely! It needs at least 2 hours to finish setting up after you pull the hot pie out of the oven. If you cut into a hot fruit pie right away, it’s definitely going to be runnier than if you let it set up all the way.
Another reason why blueberry pie might be runny is that it just didn’t bake long enough. The filling should be bubbling so that the cornstarch has a chance to gel with all of the juices from the berries. A lattice crust isn’t just for looks on this pie – it’s also functional because it lets you see what is going on with the filling beneath and allows more of the liquid to vent out of the pie while it bakes.
A third possible reason is that there is a common tendency to want to add more blueberries than the recipe calls for because more is usually better when it comes to pie filling, right? I totally get that temptation, but try to resist measuring heaping cups of berries instead of an accurate measurement or the amount of cornstarch won’t match the juice from the extra berries.
No, my tip is to keep them frozen. Thawing can make them a soggy mess for the pie. If you do use frozen blueberries, you should coat them in some flour to help soak up any excess liquid.
No, the blueberries will cook in the pie! Some recipes call for premade blueberry pie filling, but I find that this recipe does well going straight into the oven without cooking some of the blueberries first.
If you have problems with soggy pie crusts, I recommend switching to a metal or glass pie pan rather than a ceramic one. Also, try brushing the bottom crust with an egg wash before adding your filling to help create a seal between the filling and crust. Make sure there are no cracks in the crust so the pie juices don’t leak out! A glass pie pan is nice for this because you can clearly see the bottom to make sure it is nice and golden crispy and not soggy! One last tip for a double pie crust, make sure you have slits in the top crust to let the steam out. You don’t want the steam to build up moisture in the pie which can lead to a soggy crust.
How to store Blueberry Pie
Can you freeze blueberry pie?
After the pie has completely cooled and set, you can cover it well with a freezer safe plastic wrap, aluminum foil, or place it in a heavy duty freezer bag for up to a few months. You can thaw the pie in the fridge overnight and reheat in a 375 degree F oven for 10 minutes if you want warm slices of pie.
How long does blueberry pie last?
Blueberry pie can last for about 4 or 5 days in the fridge. You can also just leave it on the counter for up to 2 days, which is what I usually do because it never lasts longer than that at our house anyway.
More Pie Recipes You’ll Love
Did you make this recipe?
Let me know what you thought with a comment and rating below. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see.
Homemade Blueberry Pie Recipe
Ingredients
- 1 double pie crust recipe
- 6 cups fresh or frozen blueberries
- 3/4 cup granulated sugar
- 5 Tablespoons cornstarch
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 teaspoon lemon zest
- 1 Tablespoon lemon juice
- 1 egg beaten for an egg wash
Instructions
- Preheat oven to 425°F. Make the pie dough and divide it in half. Roll out the bottom crust and use it to line the a 9-inch pie plate (affiliate link). Set aside.1 double pie crust recipe
- Combine all of the filling ingredients in a large bowl, tossing to coat the blueberries evenly in the sugar, cornstarch, cinnamon, lemon juice, and lemon zest. Pour into the prepared pie crust.6 cups fresh or frozen blueberries, ¾ cup granulated sugar, 5 Tablespoons cornstarch, ¼ teaspoon salt, ½ teaspoon ground cinnamon, 1 teaspoon lemon zest, 1 Tablespoon lemon juice
- Roll out the remaining pie dough in a large circle, then use a pizza cutter to cut out 1/2″ to 1″ strips of dough. Lay half of the strips horizontally across the top of the blueberry pie filling. See post for visual images of how to do this. Fold back every other strip and lay another strip perpendicularly across the top of the other strips of dough. Replace the horizontal strips and fold back the alternate strips. Lay another strip perpendicularly. Repeat this process until a lattice pie crust has been formed.
- Trim and crimp the edges of the pie crust, then gently brush an egg wash made of the beaten egg over the crust so that it will turn out beautifully golden when baked. You may even want to sprinkle the top crust with sugar for a sparkly, crunchy finish! Place on a baking sheet to catch any juice that might drip over the edge while the pie is baking.1 egg
- Brush with egg wash. Bake for 15 minutes, then decrease the oven temperature to 375 and continue to bake for 40-50 minutes until crust is golden brown and the filling is bubbly. Use a crust guard to protect the edges.
- Cool for at least 2 hours before slicing and serving so the filling can set up.
Video
Notes
- Substitutions: If you don’t have cornstarch, you can replace it with 6 tablespoons of flour to thicken the filling.
- Crumble topping: If you don’t want to use a lattice crust on top, blueberry pie is also delicious with a crumble topping. Just mix ¾ cup brown sugar, ½ cup flour, ½ cup oats, ¾ teaspoon cinnamon, and 6 tablespoons of butter together then sprinkle this over the top of the blueberry pie filling. Bake at 425 for 15 minutes, then at 375 for 30-35 minutes.
- Frozen blueberries: You will get the best and most consistent results using fresh blueberries, but frozen will work as well. Don’t thaw the berries first and plan to bake the pie an extra 10 minutes longer to help give the berries more time to thicken up (you will want to use a crust guard to protect the crust from burning), but be aware that the filling will still likely be more liquid than with fresh blueberries. The other choice with frozen blueberries is to cook the filling in a pot first by combining all of the filling ingredients with about ½ cup water. Bring to a low boil or simmer over medium heat and cook while the blueberries release their juice. When the liquid starts to thicken from the cornstarch, you can let the filling cool, then use this in the pie, baking until the crust is done.
WIth a scoop of vanilla ice cream melting on top all the way!! Thinking I might make this pie for our 4th of July celebration.
This pie looks awesome! I love blueberries, and they just started showing up at my farmers market, so I’ve got this recipe on my list!
I had some blueberries from my harvest last year and made this pie on Sunday. Not only was the crust so flaky but the blueberries were bursting! I did spill some on my carpet… Not sure how it didn’t make it in my mouth the way I was hoovering it down! LOL
Pie is my FAVORITE dessert. But I had never baked a blueberry one, until this morning! This recipe is top notch!! Loved all of your helpful hints! Thank you!
This pie was amazing! Haven’t made from scratch in years and I have to say I was never fan of canned blueberry pie fillings. This pie changed my mind about blueberry pies and I will be making again. It was a huge hit for Thanksgiving. Only thing I changed was I didn’t have lemon so I used oranges instead. Absolutely delicious!
I made this pie today. After reading all the comments I decided to add an extra tablespoon of cornstarch ( I was concerned it would be runny ) plus instead of adding all the ingredients at once with the blueberries, I first just added the cornstarch to the blueberries to coat them well and then added all the other ingredients. I didn’t use a lattice top ,but I did cut slices over the whole top crust , then I sprinkled it with sugar after the egg wash . I baked it for the 15 minutes @ 425 degrees then 50 minutes @ 375. I covered the pie crust edges with tin foil about half way through cooking. The pie turned out really well, crust was nicely browned and the pie wasn’t runny at all, and it looked awesome. It was good, my family loved it. I would make this again but I think I would omit the cinnamon, I found it took away from the blueberry flavour.
The couple I made this for said the best they had ever had. 😊 I didn’t add the cinnamon.
I followed to a T. The filling never bubbled even after leaving it in an extra 20 minutes. You could still see the sugar, corn starch mixture through the lattice crust. What could’ve went wrong?
That’s a very strange result! Were the berries frozen? Otherwise, I would have to think it was the oven temperature being off because it definitely should have been bubbling with that long of a bake time.
It was a very good recipe. I made it for thanks giving dinner . Everybody liked it .
This recipe is excellent!!! Just the right amount of ingredients. My husband is a blueberry pie fanatic, and I can say this recipe Is his absolute favorite! Thank you.
Deb B
Made the pie yesterday. Following recipe except Added an extra Tablespoon of corn starch. It came out “soupy”. My blueberries were frozen. Your recipe says frozen ok. Did you mean to say thaw first? Is that why soupy?
If they need to thaw – you need to specify.
Excellent pie. I substituted the cornstarch for flour and it worked perfect!
I have the hardest time with making pie crust. Your video convinced me to try this and it looked so easy. I must be doing something wrong. I try to roll it out but it wants to split. I felt I had enough water but maybe not enough. I tried to flour my counter but seems not enough as it wants to stick. want a recipe I can rely on and not have to start over.
Any suggestions? I’m almost 80 and have been pretty good in the kitchen. I do cakes and decorations and tons of food. But, pie crust is my nemesis. I usually rely on Pillsbury crust but just want to make my own. Can you help me?
Peg
Hi Peg! Can I ask how you measure your flour? Do you scoop it out of the bin or do you fluff it first and level it? Also, do you have a kitchen scale? Because if you measure 2 1/2 cups for my recipe it should be 313 grams. Because if the pie crust wants to split it’s one of 2 issues – either too much flour or not enough water. You can add more water or use a little less flour. I also wonder about your rolling pin and rolling technique. I find it much easier to use a wooden rolling pin than a marble one. And start with the pie crust in a disc, roll it a few times, then use a bench scraper to scape under the crust, lift it up, and dust with flour again. Then roll a few more times and check, adding more flour if you need to so it doesn’t stick. I wish I could just come over and help show you how!
Thank you so much for your rapid reply. I do have a scale and will try weighing the flour. I also think I may not have had enough water. I use a wooden rolling pin. I think I have a mental block regarding pie crusts, LOL. But your recipe and video are so informative I can’t understand how anyone could fail. Thanks again for the hints above. I believe I’ll get it right with enough practice. I wish you could come over also!!
Peg
Hi again, Amy. I used pieces of the crust I could roll out. Made the blueberry filling and have to tell you my husband and I agree it is the best tasting blueberry pie!! With practice I’ll get the crust right. I will always use your recipe. Thank you for your help!
Peg
I’m so glad you loved the pie. Keep practicing! I know crusts can be tricky, but you will get it!
It looks like you are using a deep pie plate?? You don’t state which one.
It’s just a standard 9-inch pie dish.
Delicious! I got a little overzealous with the lemon zest, but it was still tasty! Set up great, made sure no one cut into it before it had sat for a few hours! I plan on making again, since I have more fresh blueberries to use up! 🫐
Delicious recipe! The best blueberry pie I have ever made!
Yay! Best feedback ever!
This has become my favorite recipe for blueberry pie. Simple, easy & delicious!
Thank you! Glad you like it!
This is a great pie, but I did add 1/2 tsp of vanilla. I made it for my husband’s birthday and will definitely make it again.
This is my go to recipe for blueberry pie. So delicious! I substitute a sugar alternative which works very well.
I used frozen blues and added the 10 mins to the time. It came out soupy.
I than put it back in the oven and baked it another 35 mins (totaling 95 minutes). It was still somewhat watery but is slowly thickening up on the counter.
This is a good pie and super easy. The only disappointment is that I used the crumb crust. It never got crispy so was mushy and off-putting. I baked for 70 minutes and top was still mushy (too much butter?). I will make again with a top crust next time. Thanks
Luv your site Going to try the easy Frozen blueberry pie
Love blue berry pie
I made this pie today and it was wonderful ❤️❤️❤️❤️ I also used your crust recipe also❤️❤️❤️❤️PERFECT
Great! Thanks for making it!