Perfect blueberry pie recipe! Use fresh or frozen berries, homemade or store-bought crust. No fail-blueberry pie filling that’s never runny!

A slice of blueberry pie with thick filling and a lattice top crust, presented on a lacy white plate.

*This post originally published on July 13, 2018. I thought it was due for an update, so I’ve re-worked the recipe, added a step-by-step picture tutorial and answers to some frequently asked questions. Hopefully you’ll enjoy this blueberry pie recipe as much as I do!*

Best Blueberry Pie Recipe

Blueberry pie is one of the best things about summer, don’t you think? 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 love 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!

Blueberry pie recipe, prepared and baked with a lattice top crust, with a text overlay that reads "Blueberry Pie."

Classic Blueberry Pie Recipe


It’s so easy to make this homemade blueberry pie filling recipe! It’s made completely from scratch, and it’s one of the most simple things you could ever make.

You’ll need about 3 pints of blueberries, which is equal to 6 cups. I love to use fresh blueberries when they’re in season, but when they’re not, frozen berries work just as well. You don’t even need to thaw them first!

Toss about half the berries together in a pot with sugar, cornstarch, and a pinch of salt.

Tossing blueberries with sugar, cornstarch, and salt to make blueberry pie filling.

Then comes the magic. The cornstarch will thicken the juices, but this is like an extra added insurance policy that your blueberry pie filling won’t be runny.

Apple skins & cores, and lemon peel & seeds! They naturally contain pectin, which will make the filling gel beautifully. Just tie them up in a little bit of cheesecloth, and add them to the pot.

Tying apple cores & lemon peels in cheesecloth.

Cook this mixture on the stove until the berries release their juices and get syrupy and thick. It will continue to become even more thick as it cools.

Cooking blueberry pie filling on the stovetop.

Once it’s no longer hot, remove the sachet of apple cores and lemon peels, and stir in the rest of the berries, along with a good squeeze of lemon juice for “seasoning.”

Stirring additional blueberries into cooked blueberry pie filling.

Then it can go into the pie shell.

Transferring blueberry pie filling to an unbaked pie shell.

You can use storebought pie crust if you want, or you can use my favorite homemade recipe. It’s so flaky you won’t believe it. All because of my special folding technique.

You can learn lots more about it here: Perfect Homemade Pie Crust.

Dotting blueberry pie with butter.

Dot the top with butter and add your topper, then brush it with egg wash, sprinkle with coarse sugar for extra sparkle, and bake!

Unbaked blueberry pie, ready for the oven.

Easy Blueberry Pie Recipe


You’ll know your pie is done when the crust looks golden brown and the juices are bubbling.

It’s best to let the pie cool fully before slicing. If you cut into it while it’s still hot, it may be runny. Just know that as the pie cools, the filling will thicken up even more.

Overhead image of blueberry pie with a slice cut out and plated, with the thick blueberry pie filling spilling out.

Old Fashioned Blueberry Pie Recipe


For what you see here, I chose to top my pie with a lattice pie crust. I have a great tutorial for that here: How to Make a Lattice Pie 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 streusel 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.)

I like to thicken my filling with cornstarch, but if you’d rather, you can use all-purpose flour or tapioca starch instead. Use 1/2 cup of flour or tapioca, in place of the cornstarch.

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:

For a vegan blueberry pie, use a vegan butter substitute.

Best Blueberry Pie Filling Recipe


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, chilled.

You can even freeze the pie prior to baking it. This is great for when you want a freshly baked homemade pie without a lot of effort. 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 then bake at the temperature noted in the recipe card below.

Close-up image of blueberry pie filling recipe, baked into a flaky pie crust and served on a white plate with a blue napkin.


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A slice of blueberry pie with thick filling and a lattice top crust, presented on a lacy white plate.
4.54 stars (30 ratings)

Classic Blueberry Pie Recipe

Servings: 10
Prep Time: 30 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 40 minutes
Perfect blueberry pie recipe! Use fresh or frozen berries, homemade or store-bought crust. No fail-blueberry pie filling that's never runny!


  • 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
  • 1/4 cup (32 g) cornstarch, or 1/2 cup all-purpose flour or tapioca starch
  • 1/8 teaspoon (0.13 teaspoon) kosher salt
  • 1 apple core and peel
  • peel & seeds from 1 lemon
  • 2 tablespoons (1 tablespoon) lemon juice, (juice of 1/2 a lemon)
  • 3 tablespoons (44.36 g) unsalted butter, cubed
  • egg wash, (1 egg beaten with 1 tablespoon water)
  • 1 1/2 tablespoons (1.5 tablespoons) clear sparkling sugar, (optional garnish)
  • 1 batch Basic Streusel Topping, for a crumb-topped option


  • 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 pie pan, and transfer the filling to the pie dish.
  • Dot with butter.
  • For a double crust or lattice-top pie: Roll the second half of the pie dough out to about 3 inches wider than the pie pan.
  • For a lattice-top pie: Cut into strips and arrange in a lattice pattern over the filled pie.**
  • Trim excess, 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.


*Use 1/2 batch Simply Perfect Pie Crust if making a single crust or crumb-topped pie.
Serving: 1slice, Calories: 182kcal, Carbohydrates: 38g, Fat: 3g, Saturated Fat: 2g, Cholesterol: 9mg, Sodium: 31mg, Potassium: 76mg, Fiber: 2g, Sugar: 31g, Vitamin A: 155IU, Vitamin C: 11.4mg, Calcium: 7mg, Iron: 0.3mg
Cuisine: American
Course: Dessert, Snack
Tried this recipe?Mention @bakingamoment on Instagram or tag #bakingamoment.