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. 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!
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.
I made this recipe and I loved it, I’m also a first time pie baker, so it was really fun!
So glad to read this!
I have made many blueberry pies over the years and it is just hit or miss with the consistency of the filling. I will have to say that this one is spot-on! Not runny and not overly firm. Also, delicious flavor. I have definitely added it to my recipe file for use in the future. I cannot review the pie crust as I used my own recipe for that. I was confused about the few people who commented that the 6 cups of blueberries were too much for the crust. I used just a regular pie pan – not a deep dish – and the amount was perfect. When baking fresh fruit pie, it is always going to be somewhat overfull because it will settle and reduce down as it cooks. Just mound the berries up and slap the top crust on. Believe me, you will love the pie!
Help! I have tried to make this pie twice using your 6 c blueberries. It doesn’t fit at all. I’m using a deep dish and I can’t figure out where to put the extra blueberries. What am I doing wrong?
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!
Sally this is pie is absolutely positively DELICIOUS!!!!!!!
I’m about to make this (the all butter crust is chilling in the fridge) – one question though. You don’t blind bake the bottom crust? It still cooks through and is still flaky?
Hi Kristal, You do not have to par-bake this crust because the pie bakes for long enough. Enjoy!
Made it and it was delicious! My bf raved about it. I have another crust in the fridge right now for the next one!
What a fresh, delicious Blueberry pie ! The Lemon juice and zest really adds an extra little pop of Flavor.
It was also super easy and fast to prepare if you use 2 frozen pie crusts !!
I didn’t have time or energy to make my own pie crust, but it was very tasty all the same. My hubby had no clue that the pie crust was frozen. He thought that was homemade too !
This was the best!!!
This is the best blueberry pie I ever made. Not runny at all!
I frankenstein’d the heck out of this thing – using frozen store-bought wild blueberries (leftover from another recipe) and a store-bought frozen pie crust shell (leftover from a 2-pack after my wife made a quiche) combined with a top crust made from a store-bought mix – and I even forgot the butter! – and it still turned out really great. I’ve never made a pie before, ever, though I’ve made a ton of cookies and bars. I think eventually I will brave the crusts made from scratch, but this was so easy and a great place to start. I did cut down the amount of blueberries (closer to 4 cups) so it didn’t overflow, but I used the full amount of the other ingredients. It was perfectly set. Delicious.
I’ve been making blueberry pies for many years, but I think this recipe is the best I’ve made! The pie crust recipe 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!
I made this blueberry pie according to your specifications and it was delicious. The filling was not runny but jam like. It was sweet but not overly sweet. I make the pie crust the day before and it makes pie baking much easier. Do last your blueberries to see if they are sweet or tart and adjust the sugar if needed. Thank you!
Hello Sally! Quick question : I am allergic to all citrus fruits (sigh!). What can I use to substitute the lemon juice and zest? Or should I simply do without those two ingredients?
Hi Ana! You can simply leave the lemon juice + zest out.
I thought 6 cups looked like too many berries and I was right. No way can you fit this in a 9 inch pie shell. I just made a mess and tossed it all in the garbage. I checked other recipes and they ALL use 4 cups.
Hi Jon, I wouldn’t say that all other recipes use 4 cups. I have seen many and made many that use more than that, this one included. Are you using a frozen pie shell? Those are usually in shallow pie dishes, about 1 inch deep. Thank you for your feedback though, I’ll make sure to include the depth of the dish.
I used 6+ cups of berries and a large 10″ pie pan and it was perfect. No boil over for me.
Jon, you THREW IT IN THE GARBAGE?? Such a waste. The pie is amazing. If you had to you could have just put in as much you thought was good.
The cooking time was perfect.. they look like great pies!! It could be the blueberries.. however the pie is so plain. I’m so sad. Needs more spices!! And sugar? Maybe salt actually..
Practice makes perfect!!
Hi Annie, we’re so sorry to hear that! Did you try the blueberries before using them in the pie? It sounds like you may have had a less sweet batch, which could definitely be contributing to the lack of flavor. Did you use the lemon juice and zest, too? Those help brighten the overall flavor. Thank you for giving this pie a try!
This was my first time making a blueberry pie, and it turned out great! The crust was flaky and golden brown, not burnt, and the filling was delicious, not soupy, and not overly sweet! It tasted heavenly topped with some homemade whipped cream. It’s definitely a time-consuming recipe, but it was well worth the effort! I can totally see myself making this again sometime.
Great recipe. The crust looked plenty brown after the initial 25 minutes, so I was a bit worried it would burn even after I turned down the heat. I made a shield from foil and checked on it periodically for the next 40 minutes. It didn’t burn, the crust turned out perfect. Only difficulty I had, was the filling bubbles up so high that the blueberries covered a lot of the beautiful lattice I had made and it looked really messy. After 4 hours cooling, it tasted good though. Maybe I need a deeper pie dish?
Way too hot of a temperature to start out with. I went against my better judgment & followed the recipe precisely. 25 minutes at 425 burnt my crust. It only took another 20 minutes at 375 after that to reach 200 degrees. My oven is brand new so the temperature is perfectly spot on. The author of this recipe needs to get their oven checked . So disappointed.
This blueberry pie always turns out perfect for me. Now I have blackberries. Would the thickener be recmmended for my blackberry oie? Thank you!
Hi Peggy, You can use blackberries. 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!
Hi, and thank you for this. I am wondering if I can use the same thickener….the flour with the cornstarch…the combination of the two. same amounts. Thank you!
Hi Peggy, yes, you can use the same amount of thickeners. Enjoy!
It was as good as you said…I was a little leery at first to cook it for additional 40 minutes but it came out perfect not runny at all when you suggest you cool it for 4 hours. This will be my go to recipe. Next time I will reduce the sugar it was a little too sweet. Thanks
What do the asterisks mean after some ingredients? I don’t see asterisks at the end of the recipe.
Hi Luanne, an asterisk indicates a corresponding note in the Recipe Notes section. You can find that section right after the written recipe instructions.
Just made this today and followed the baking directions fully. It turned out perfect!! Total of 70 min baking time for the middle to finally bubble. Thank you so much. This is a keeper.
I’m no expert at pie making, but I followed this recipe and the butter crust recipe as written and it turned out great! It set up beautifully and tastes delicious!
I forgot lemon juice but put in lemon zest. Will that make a big difference in taste?? Already in oven.
Hi Carol, the lemon adds some brightness to the flavor, but it should still be okay without.
This is my absolutely favorite blueberry pie! Every season, I make a couple of pies and put them in the freezer to enjoy later. And, of course, I make a pie for us to enjoy right away! Every time I make this pie, I always get rave reviews from friends and family. It’s become a favorite for sure! Many thanks and blessings for sharing this recipe, Sally. I always give you the credit so my friends can enjoy creating something to enjoy as well.
So easy and so delicious! I cheated and used premade crust but it cooked perfectly without any soggy middle.
This recipe worked so well! I thought I had fairly sweet blueberries but it ended up a little tart – maybe too much lemon juice? It was perfect with some whipped cream on top, though. Followed baking instructions and it set well enough that we were able to enjoy it while it was still warm.
I have never been able to get a nice blueberry pie without it being soggy. This one is spectacular. Not soggy no soupy just a wonderful blueberry. I would like to thank you very much for all your hard work putting these recipes together and explaining all the reasons that are need to have a successful product. I have learned a lot from your website. Thank You very much.
The flavours in this pie are tasty, but sadly it never did set. I baked it as directed & the blueberry filling bubbled up the sides & appeared to be thickened (no thermometer available) but when we cut it 41/2 hours later, the centre was thin and not set at all. A bit disappointing, but everyone still said they liked it.
Hi Annie, sorry this pie didn’t set up for you but I’m glad you enjoyed the flavor. Was it completely cooled in the center? It will still be runny if it’s a touch warm.
I followed this recipe exactly and it turned out wonderful! I used a ready made pie crust and skipped doing the lattice top and used full crust. I wouldn’t change any part of this recipe!