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!
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.
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!
Ingredients in blueberry pie
For my perfect pie crust recipe:
- Cold butter
- Cold water
For the blueberry pie filling:
- Blueberries: Fresh or frozen. See notes if using frozen blueberries.
- Granulated sugar
- Lemon juice
- Lemon zest
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 . 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 ½" 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.
Tips for blueberry pie
- 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.
Why is my blueberry pie soupy?
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.
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.
- 1 double pie crust recipe
- 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
- 1 egg beaten for an egg wash
- Preheat oven to 425 degrees 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. Set aside.
- 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.
- Roll out the remaining pie dough in a large circle, then use a pizza cutter to cut out ½″ 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.
- 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.
- 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.