Blueberry Pie

Fresh blueberry pie has a thick, jammy blueberry filling brightened with a hint of lemon and loaded into a buttery, flaky crust. Since you don’t need to cook the filling, the pie comes together easily. Truly, the hardest part is waiting for it to cool so you can dig in (perhaps with a big scoop of vanilla ice cream)!

While I love making a blueberry crisp or blueberry galette, sometimes only a blueberry pie will do— especially for potlucks and summer gatherings, where it’s always a crowd-pleaser. And if the craving hits when blueberries aren’t in season, just use frozen blueberries instead. I’ve tested this recipe with both, and they each work beautifully in this pie.

A reader, Maggie, left this recipe a 5-star review and said: “This pie came out amazing…perfection (contemplating eating the slice I brought to work for breakfast). It was not only easy but turned out just like your video. What got me was you picking it up and eating it like a slice of pizza…sold! Mine held together just like you showed it. Your recipes are so easy to follow and come out just like they are supposed to!”

Key Ingredients

Here’s what you need to bake the best blueberry pie! Get all of the ingredients and measurements in the recipe card below.

Pie crust — you can use two sheets of store-bought pie crust or one homemade double pie crust to make this blueberry pie. I always opt for homemade pie dough for the best flavor, but if you’re short on time, store-bought is a great shortcut!

Blueberries — feel free to use fresh or frozen blueberries, whichever is easier! If using frozen, there’s no need to thaw them first as they will soften nicely in the oven. You will just need to bake the pie for a little longer.

Cornstarch — cornstarch helps to thicken the pie filling so it sets up nice and jammy, not runny. If using frozen berries, add an extra tablespoon of cornstarch so the filling sets up properly, as frozen berries release more liquid as they soften than fresh berries do. If you don’t have cornstarch on hand, an equal amount of all-purpose flour or tapioca starch can be substituted.

Egg wash — an egg beaten with water and then brushed onto the pie crust helps the lattice top turn a lovely golden brown color. This is mainly for aesthetics, so if you don’t want to include it, you can skip it.

Why I Like A No-Cook Filling

During recipe testing, I made this pie filling, both cooked and uncooked. I preferred baking blueberry pie with a fresh berry filling for two reasons: it saves time, and the filling with fresh blueberries has the best texture. There is enough cornstarch in the filling to thicken the blueberries during baking. By not cooking the filling first, the berries keep their shape better, so you end up with plump, juicy blueberries in every bite of the pie! Plus, you don’t have to spend time cooking the filling and then waiting for it to cool before assembling your pie.

How to Make a Lattice Pie Crust

Start by rolling out the pie dough into a 12-inch circle. Cut the dough into eleven or twelve 1-inch-wide strips using a pastry wheel or knife. Place 6 strips on top of the pie at an equal distance apart. Start by folding back every other strip on top. Place one of the other strips perpendicular to the strips on top, close to the base of the folds. Unfold the strips, placing them back over the pie and on top of the new perpendicular strip.

Repeat, alternating the strips that are folded back each time. This will weave each strip together, creating a beautiful lattice top. Trim and crimp the edges once all of the strips have been placed.

Pro Tips For Baking The Perfect Blueberry Pie

Reduce the oven temperature for store-bought crusts. The premade crusts can cook quicker than the filling at a higher temperature, resulting in an overcooked crust and undercooked filling. I recommend baking prepared pie crusts at 375ºF for about 50 minutes, keeping the same temperature throughout.

Shield the pie crust while baking. If the edges of your pie crust start to brown too quickly while cooking in the oven, use a pie shield or tent a piece of aluminum foil over the edges of the crust. This will prevent it from burning and help it cook at the same rate as the filling.

If you are using frozen blueberries, your baking time will increase by 5 to 10 minutes. You will likely need to shield the edges of the pie crust for a frozen fruit filling, given the extra baking time needed.

Place the pie on a rimmed baking sheet before baking. This will catch any of the juices that might bubble over during baking for easy clean up.

Temp the filling to be certain it is set. Knowing when the pie is done is one of the trickiest parts of making fresh fruit pies. But there’s an easy, fool-proof way to know it’s done! Throughout my years of pie baking, I’ve learned how to tell visually, but taking the internal temperature is the most accurate way to be absolutely certain your pie filling is cooked properly. An instant-read thermometer inserted into the center of the filling should register 175ºF to 195ºF. This will ensure your cornstarch has activated and your filling will be juicy but not runny when cooled and sliced.

How To Make Blueberry Pie

1. Use a rolling pin to roll one disk of pie dough on a lightly floured surface into a 13-inch circle, then place it into a 9-inch pie pan. Allow the excess dough to hang over the edge.

2. Toss the blueberries with lemon zest and lemon juice in a large bowl.

3. Then, add the white sugar, cornstarch, and salt.

4. Stir the blueberry mixture gently with a spatula so all the berries are coated with sugar and cornstarch.

5. Pour the fresh blueberry pie filling into the prepared bottom crust.

6. Dot the cubed butter over the top of the filling.

7. Roll the other pie crust into a 12-inch circle. Cut the dough into 10 to 12 strips and arrange them into a lattice top over the pie filling. (See a detailed explanation for how to create a lattice crust a few sections above.)

8. Brush the pie crust with the egg wash and then place the pie on a rimmed baking sheet. Bake for 20 minutes at 425°F before reducing the temperature to 350°F and baking for 35 to 45 minutes more. Let the pie cool completely to room temperature (about 4 hours) before slicing to give the filling ample time to set.

4.94 from 72 votes

Blueberry Pie Recipe

From-scratch Blueberry Pie is a delightful summertime treat for picnics and potlucks. Use fresh or frozen blueberries to make the sweet, jammy filling.

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Course Dessert

Cuisine American, French

Prep Time 20 minutes minutes

Cook Time 55 minutes minutes

Cool Time 4 hours hours

Total Time 5 hours hours 15 minutes minutes

Servings 8 slices

Calories 377kcal

Author John Kanell

Video

Equipment

• ▢
  Pie pan
• ▢
  mixing bowl
• ▢
  Large baking sheet

Ingredients

• ▢ 1 recipe homemade pie crust (or 2 store-bought)
• ▢ 6 cups fresh blueberries (900g)
• ▢ 1 tablespoon lemon zest (optional)
• ▢ 3 tablespoons fresh lemon juice
• ▢ ⅔ cup granulated sugar (133g)
• ▢ 5 tablespoons cornstarch (30g)
• ▢ Pinch of salt
• ▢ 2 tablespoons butter diced
• ▢ 1 large egg beaten with 2 teaspoons water for egg wash

Instructions

• Preheat the oven to 425°F.
• On a lightly floured surface, roll one disk of pie dough into a 13-inch circle. Place in a 9-inch pie pan, and let the excess pie dough hang over the edge.
• In a large mixing bowl, combine the blueberries, lemon zest, and lemon juice, tossing to combine. Add the sugar, cornstarch, and salt and stir until the berries are well coated in sugar. Pour the filling into the pie crust and pat it out into an even layer. Dot the butter all over the top of the filling.
• Roll the remaining pie crust into a 12-inch circle. Cut the dough into 10 to 12 strips, about 1-inch wide, using a pastry wheel or knife. Arrange the strips on top of the pie in a lattice pattern by weaving the strips over and under each other. Trim the excess dough (top and bottom crust), so there is about 1-inch of overhang from the edge of the pie dish. Tuck all of the excess under and crimp the edge.
• Lightly brush the pie crust with egg wash, and if desired, sprinkle with more sugar. Place the pie on a rimmed baking sheet.
• Bake for 20 minutes. Reduce the oven temperature to 350°F and continue baking for 35 to 45 minutes, or until the crust is a deep golden brown and filling is bubbling around the edges. Tent the pie with foil or the edges with a pie shield if the crust starts to brown too quickly. Let the pie cool completely before slicing, about 4 hours.

Notes

• Don’t slice the pie too soon. Your filling needs time to cool and set before you cut it, or it will spill right out of the crust. Let the pie cool on a wire rack for at least 2 hours but ideally 4 hours.
• You can also make this with a full double crust rather than a lattice topping. Roll the top crust to 12 inches and lay it over the pie. Trim both crusts to about an inch from the edge of the pie dish, then fold the edges of the crust under (top and bottom together) and crimp. Cut six 2- to 3-inch-long slits in the top of the crust to allow steam to vent. Bake the pie just like you would a lattice top!

Nutrition

Calories: 377kcal | Carbohydrates: 59g | Protein: 4g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 31mg | Sodium: 212mg | Potassium: 144mg | Fiber: 4g | Sugar: 28g | Vitamin A: 183IU | Vitamin C: 14mg | Calcium: 22mg | Iron: 2mg

*Nutrition Disclaimer

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Why Is My Blueberry Pie Filling Runny?

Underbaking will result in a runny filling. Make sure the filling is very bubbly around the edges and bubbling near the center before removing it from the oven. As mentioned previously, if you have a thermometer, you can insert it into the pie’s center and make sure it has reached 175ºF to 195ºF (hot enough to set the cornstarch).

Not using enough cornstarch will make the filling too watery. Be sure to properly measure the cornstarch, and if you’re nervous about it, you can use 1 tablespoon per cup of blueberries for added insurance.

Slicing the pie while it is still warm means the filling will pool and run out of the crust. Cornstarch needs heat to activate but sets after it has cooled. Make sure the pie has cooled to room temperature before cutting into it for a clean slice. You can also refrigerate it first to help the filling thicken up for a perfect slice!

How To Store And Freeze Blueberry Pie

Storing leftovers: Once baked, the blueberry pie should be covered loosely with foil or stored in a cake stand with a lid and can be kept at room temperature for up to 2 days. For longer storage, refrigerate the covered pie for up to 1 week.

Freezing: You can freeze baked blueberry pie by tightly wrapping a whole pie or pie slices in plastic wrap and then foil and freezing it for up to 1 month. Thaw in the fridge overnight before slicing or serving.

Variations To Try

Homemade blueberry pie is a very adaptable recipe! Here are some of my favorite, easy modifications:

• For a mixed berry pie, use a mixture of 6 cups of your favorite summer berries – raspberries, blackberries, and chopped strawberries are all great options! You can even add chopped peaches or plums.
• Add flavorings to the filling, like 1 teaspoon ground cardamom, ground cinnamon, or ground ginger. A splash of almond extract or 1 tablespoon of your favorite liqueur, such as Aperol, amaretto, or creme de cassis, would be a delicious addition as well.
• Make a blueberry streusel pie by skipping the top crust and baking the filled pie for 20 minutes at 425°F. Then, sprinkle streusel topping over the filling, reduce the temperature to 350°F, and bake for 35 to 45 minutes as directed. If you’ve ever tried my blueberry buckle recipe, you know blueberries and streusel are a match made in heaven!
• Make a gluten-free blueberry pie: Use gluten-free baking flour for a homemade pie crust or purchase refrigerated gluten-free pie dough sheets to use in this recipe. The filling is naturally gluten-free since cornstarch is used as the thickening agent.

Frequently Asked Questions

If you’ve tried this blueberry pie recipe, then don’t forget to rate it and let me know how you got on in the comments below. I love hearing from you!