Classic Blueberry Pie Recipe
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This Classic Blueberry Pie has everything you could want in a homemade summer dessert. It's full of sweet, juicy berries, tucked into a flaky golden crust, and baked until it's thick, bubbly, and beautiful. Best of all, the filling always sets up nicely and isn't runny.
*This post was originally published on July 13, 2018. I thought it was due for an update, so I've reworked the recipe, added a step-by-step picture tutorial, and answered some frequently asked questions. Hopefully, you'll enjoy this blueberry pie recipe as much as I do!
Table of Contents
- Here's Why You'll Love This Recipe
- Ingredients You'll Need
- In Photos: How To Make Blueberry Pie
- Recipe Variations
- Recipe FAQ
- More Blueberry Recipes
Blueberry pie is one of the best things about summer. It's a staple for us!
I try to never let the season go by without making at least one for my family to share. We especially love it topped with cold vanilla ice cream!
We are all about pie recipes come summertime. We'll have strawberry rhubarb pie, s'mores pie, and key lime pie too, but right around mid-summer, it's all about the blueberry, baby.
I love when the filling is thick and glaze-y and full of plump, juicy blueberries. And the contrast with the flaky, buttery pastry is pure heaven!
This recipe uses an easy stovetop method to thicken the blueberry filling before baking. This trick makes the pie easier to slice and keeps the fresh blueberry flavor front and center.
You can use fresh or frozen blueberries, homemade or store-bought pie crust, and finish it with a double crust, lattice top, or crumb topping. It's flexible, pretty, and delicious.
Here's Why You'll Love This Recipe
- Simple, flavorful ingredients: This pie recipe uses wholesome, flavorful ingredients. You don't need to add anything fancy to the filling to get a ton of flavor. The star of the filling is the fresh blueberries. A touch of lemon brings out the bright fruitiness of the blueberries, while the natural pectin from apple and lemon peels thickens the filling.
- Extra-thick blueberry pie filling: The filling uses two thickening agents, so it doesn't leak everywhere when you cut into the pie. This pie filling holds its shape beautifully! Both cornstarch and natural pectin from apple cores are used to thicken the filling.
- Cooked and fresh blueberries: Half are cooked with sugar, and the other half are folded into the filling. There is no flour in the filling recipe, making this pie filling naturally gluten-free.
Ingredients You'll Need
The recipe card at the bottom of the post contains the full list of amounts. Refer to that when you're cooking.
- Blueberries: If you make this pie in season, it's always nice to use fresh blueberries. You will need 3 pints of blueberries, which is equivalent to 6 cups. If it's not blueberry season, you can use frozen blueberries. You don't even have to thaw them first!
- Sugar: Sugar both sweetens and thickens the filling. Regular white sugar is fine, or sub for another type of sweetener if you like. As long as it swaps 1:1 for granulated sugar it should work.
- Cornstarch: A colorless, odorless, and flavorless starch used to thicken the filling. Make sure you're using cornstarch, which is white and powdery, not cornmeal, which is yellow, gritty, and tastes like corn chips.
- Salt: Salt carries all the flavors and intensifies them. The end result won't taste salty, but it will make everything so much more flavorful! I like kosher salt best because it doesn't have any additives (table salt usually contains iodine, and that can leave a bitter taste), so the flavor is pure. It's also inexpensive and easy to find in a regular grocery store.
- Apple core and peel: The core, seeds, and peel of apples naturally contain pectin. Pectin is another thickener, often used in jam and jelly making.
- Lemon: Freshly squeezed lemon juice "seasons" the filling, lifting the flavor and bringing out the blueberries' fruitiness.
- Butter: A touch of butter adds richness to the filling. There are certain flavor compounds that are only carried by fats, so higher-fat foods like butter will really intensify the flavors of everything you make. I like to use unsalted butter because it lets me control the amount of salt in the dish. Different brands of butter can contain different amounts of salt, so this way you get a more consistent result. For a vegan or dairy-free blueberry pie recipe, use a plant-based butter that can substitute for dairy butter on a 1:1 basis.
In Photos: How To Make Blueberry Pie
Step 1: Prep The Filling
Toss about half the berries in a pot with sugar, cornstarch, and a pinch of salt.
The cornstarch will thicken the juices, but I have an extra layer of insurance to make sure the blueberry pie filling won't be runny.
Here's where the magic happens: Apple skins, cores, lemon peel, and seeds naturally contain pectin, which will make the filling gel beautifully. Tie them up in cheesecloth, and add them to the pot.
Step 2: Cook The Filling
Cook this mixture over medium-low heat on the stove until the berries release their juices and thicken into a syrupy consistency.
Keep in mind that this filling will continue to thicken as it cools.
Step 3: Finish The Filling
Remove the sachet of apple cores and lemon peels from the blueberry mixture once it's completely cooled.
Then stir in the rest of the berries, along with a good squeeze of lemon juice and lemon zest for "seasoning."
Step 4: Assemble The Pie
Use a rolling pin to roll out the crust 1-2 inches wider than your pie plate, then slip it inside.
You can use store-bought pie crust if you want, or my favorite homemade recipe.
It's so flaky you won't believe it! All because of my unique folding technique.
You can learn lots more about it here: Perfect Homemade Pie Crust.
Transfer the cooled filling into the bottom crust.
Dot the top with cubes of butter.
Then add your top crust (I like a lattice crust, it has natural vents for steam to escape!), brush it with egg wash, and sprinkle it with coarse sugar for extra sparkle.
Step 5: Bake
Bake the pie until the filling is bubbly and thick and the crust is golden brown.
Helpful Tips and Tricks
- Don't forget the butter: Top the filling with small cubes of butter before putting the top layer of pastry on the pie. Without the butter, the blueberry filling will lack that rich, full flavor.
- Don't forget the egg wash: Brush the top layer of pastry with egg wash and sprinkle with sparkling sugar. An egg wash crisps the crust and gives it a beautiful sheen and golden-brown finish, while coarse sugar adds sparkle to the top of the pie.
- Make the pie crust ahead of time! Make a large batch of pie crust and keep it in your refrigerator for up to 5 days, or in your freezer for up to 3 months. This will speed up your pie-baking time, since most of the labor goes into making the crust.
- Make sure the filling is completely cool before adding it to the bottom crust. If the filling is still warm, it will melt the butter in the crust, and you won't get that really nice flaky pastry.
- Use a baking sheet and wire rack: Place a baking sheet and wire rack under the pie dish so that any filling that bubbles out while the pie bakes is easy to clean up.
- Start the oven at a high temperature: I like to bake my blueberry pie at a high heat for the first 20 minutes, then turn the oven down and let it finish baking at a lower temp. The high temperature helps to puff up the flaky layers of crust and allows the cornstarch to thicken the filling. While waiting for the oven to heat, keep the pie in the fridge so the butter in the crust stays cold.
- Bake long and slow: Blueberry pie takes longer to bake than other fruit pies like apple pie or pumpkin pie. This is because the filling needs to heat and bubble to set and thicken.
- Shield the outer crust: This pie takes a long time to bake, so you don't want it to burn. So place a pie shield around the perimeter after about 20 minutes of baking. You can also just loosely cover the outer rim with aluminum foil.
- Cool completely before slicing: Use a sharp knife to cut the pie after it's cooled for at least 2 hours. The filling will be runny if you cut into it while it's still hot. It will thicken up a ton as the pie cools.
Recipe Variations
- Make a lattice crust: For what you see here, I topped my pie with a lattice pie crust. I have a great tutorial for that here: How to Make a Lattice Pie Crust.
- Make a double crust: You could also bake it as a double-crust pie, or as a single-crust, open-faced pie. Or you could top it with my favorite crumb topping recipe, and you'd have a blueberry crumb pie, aka French blueberry pie. (If you go the single-crust or crumb-topped route, you'll want to halve the pie crust recipe below.)
- Thicken your filling: I like to thicken my filling with cornstarch, but if you'd rather, you can use all-purpose flour or tapioca starch instead. Use ½ cup of flour or tapioca in place of the cornstarch.
- Gluten-free option: For a gluten-free blueberry pie, replace the all-purpose flour in the crust with a gluten-free flour blend that subs 1:1 for regular flour. Here are a few good options:
- Vegan variation: For a vegan blueberry pie, use a plant-based butter substitute that can swap 1:1 for dairy butter.
Recipe FAQ
Your pie is done when the crust looks golden brown, and the juices are bubbling and thick. It's best to let the pie cool thoroughly before slicing. This way, the filling won't run out when you cut into it.
This blueberry pie will keep at room temperature for a day or so. After that, it should be refrigerated. It should last in the fridge for about 5 to 7 days.
Yes! You can even freeze the pie before baking it. Just wrap it tightly with plastic wrap or foil, then slip it into a plastic bag and freeze. It will last for a couple of months, frozen. On the day you want to serve it, thaw it in the fridge and bake it at the temperature noted in the recipe card below. Pro tip: Prep the pie in a foil pan so your nice baking dish isn't tied up in the freezer!
They are highly recommended because they add natural pectin, which helps the filling set. If you skip them, the pie will still work, but the filling may be a little softer.
Absolutely. Homemade crust gives the best flavor and texture, but store-bought pie dough is a great shortcut.
Let it cool for at least two hours. For the neatest slices, let it cool completely.
Ingredients
- 1 batch* Simply Perfect Homemade Pie Crust, prepared
- 3 pints (946.35 ml) fresh blueberries, or 6 cups frozen blueberries, divided
- 1 cup (200 g) granulated sugar
- ¼ cup (32 g) cornstarch, or ½ cup all-purpose flour or tapioca starch
- ⅛ teaspoon (0.13 teaspoon) kosher salt
- 1 apple core and peel
- peel & seeds from 1 lemon
- 2 tablespoons (1 tablespoon) lemon juice, (juice of ½ a lemon)
- 3 tablespoons (44.36 g) unsalted butter, cubed
- egg wash, (1 egg beaten with 1 tablespoon water)
- 1 ½ tablespoons (1.5 tablespoons) clear sparkling sugar, (optional garnish)
- 1 batch Basic Streusel Topping, (for a blueberry crumb pie)
Instructions
- Place half the blueberries, sugar, cornstarch (or all-purpose flour or tapioca), and salt in a small pot and toss to combine.
- Tie the apple core & peel and lemon peel & seeds in a piece of cheesecloth, and add to the pot.
- Place the pot over medium-low heat and cook, stirring, until the berries have released their juices and the mixture is syrupy.
- Remove from the heat and stir in the lemon juice, then allow to cool.
- When the blueberry pie filling has cooled, stir in the remaining uncooked blueberries.
- Roll half the pie dough out to about 3 inches wider than the baking dish and slip it into the pan (for an open-faced or crumb-topped pie, trim, roll, and crimp the crust).
- Transfer the filling to the unbaked bottom crust.
- Dot the filling with butter.
- For a double crust: Roll the second half of the pie dough out to about 3 inches wider than the pie pan and place it over the filling. Trim excess dough, roll & crimp the edge.
- For a lattice-top pie: Roll the second half of the pie dough out to about 3 inches wider than the pie pan. Cut into strips and arrange in a lattice pattern over the filled pie.** Trim excess dough, roll & crimp the edge.
- For a crumb-topped pie: Top with streusel crumb topping.
- For a double crust or lattice-top pie: Brush with egg wash, and sprinkle with clear sparkling sugar.
- Place the unbaked pie in the refrigerator and preheat the oven to 425 degrees F.
- Bake the pie for 20 minutes at 425 degrees F, then lower the oven temperature to 350 degrees F and bake until evenly browned and bubbling (approx. 45 to 55 minutes).
- Cool for at least 2 hours before slicing and serving.
Notes
- For lots more info how to make flaky pie crust, click here: Simply Perfect Homemade Pie Crust.
- For an easy tutorial on how to make a lattice-topped pie, click here: How to Make a Lattice Pie Crust.
- For my favorite crumb topping recipe, click here: Basic Streusel Crumb Topping.
I know you need to make a living but the non stop ads and pop ups on this page are intolerable. All I want is a recipe, not all the other junk. I'll go elsewhere next time, sheesh.
No worries and good luck finding a website without ads! PS- you can hit the "Jump to Recipe" button at the top and skip right ahead with one click.
I think my mouth is finally closed now. It fell open when I read that horrible comment. I have never even noticed the ads and they are a fact of life here on the websites that we are so fortunate to have without the expense of buying cookbooks. While I love cookbooks too, it is nice to get these little gems of recipes, like this recipe.I cannot wait to try it out as I realize how great the pectin in apples is when used to thicken.Genius!
Thanks for being so sweet and supportive Carol! I hope you enjoy the recipe!
the best blueberry i have ever:
1. eaten
2. made
i will make this time and time again! thank you so much for the recipe!
My pie just came out of the oven. The filling was very easy and I used a rolled up refrigerated pie crust - just rolled each crust out for my 9" pie plate. I decided to make the lattice strips, using my piecrust cutter with the jagged edge - so pretty!! With your instructions, it was very simple - I made 1" wide strips. However, make sure you put a cookie sheet under your pie while baking - my filling leaked over the edge in some places and my oven is a mess!! I'm sure it will be delicious.
Delicious pie! This is the last recipe I've seen you post = I miss your recipes! Are you still blogging?
Thanks for sharing the recipe. It came out really nice. For making it Vegan, I replaced the egg wash with olive oil and the result was really nice. Thanks once again for sharing .
Excellent recipe1
These look amazing! Love how juicy they look! Love the cookie method!
I made blueberry pie the other day, and my husband declared it the best pie I'd ever made! I used frozen blueberries, refrigerated store-bought crusts, and I cut the sugar in half because I don't like my pies very sweet. While I did use cornstarch, I added one packet of plain gelatin, which really improved the texture and prevented a lot of filling spread.
Just made this using my pastry recipe. I had a little filling leftover so made myself a mini blueberry tart while the pie is baking to test as I’m making this for a friend. Perfect consistency!
Delicious! Loved this recipe
Super pie! I used my favorite crust recipe, but your filling recipe is lovely. I cut the sugar to 3/4 cup and it was still perfectly sweet. Thank you for sharing this gem. I printed it for my recipe binder.
i haven’t tasted it yet, but it looks delicious. the only thing wrong i’d say with the recipe is the fact that the instructions are not very clear. i would have just liked a little more detail especially with the crust.
If you're looking for more detail on the crust, just click the link that says "Perfect Homemade Pie Crust." It appears a few times within the post. Making pie crust is a thing unto itself and that's why I wrote a whole in-depth article with step-by-step picture tutorial as well as a how-to video about it. There's also another page devoted to how to make the lattice, also linked. Hope you find these to be helpful.
Do you have to do anything different when using frozen blueberries? Do they have to sit out and warm up?
No, not really! If they do thaw and give off a lot of juice though, you can drain off the excess.
Can I use Splenda in place of sugar? Splenda bag says use same amount of splenda as you would of used if you used dugar.
If Splenda says so then I would think it would work. Good luck!