Classic Blueberry Pie Recipe
Perfect blueberry pie recipe! Use fresh or frozen berries, homemade or store-bought crust. No fail-blueberry pie filling that’s never runny!
*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!*
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!
HOW TO MAKE BLUEBERRY PIE FILLING
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.
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.
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.
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.”
Then it can go into the 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.
Dot the top with butter and add your topper, then brush it with egg wash, sprinkle with coarse sugar for extra sparkle, and bake!
HOW TO KNOW WHEN BLUEBERRY PIE IS DONE
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.
VARIATIONS ON THIS 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:
- King Arthur Flour Gluten-Free Measure for Measure Flour
- Bob’s Red Mill Gluten-Free All-Purpose Baking Flour
- Cup4Cup Multi-Purpose Gluten-Free Flour
For a vegan blueberry pie, use a vegan butter substitute.
HOW LONG IS THIS GOOD FOR?
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.
A FEW MORE OF MY FAVORITE BLUEBERRY RECIPES:
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Classic Blueberry Pie Recipe
- 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.
- 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.
the best blueberry i have ever:
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 .
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