Filed Under: Dessert | Pie

Homemade Blueberry Pie Recipe

Recipe By Tessa Arias
  |  
June 17th, 2021
5 from 3 votes
5 from 3 votes

Homemade Blueberry Pie features a perfectly crisp and flaky crust with a thick, fresh, and summery luscious filling. Tons of tips for preventing watery soggy fruit pies inside!

Yield: 1 9-inch pie

Prep Time: 1 hour

Cook: 1 hour 20 minutes

Tessa's Recipe Rundown...

Taste: Super fresh and flavorful, thanks to a secret ingredient.
Texture: The crust is incredibly light and flaky while the filling is luscious and bursting with blueberries.
Ease: I won’t lie, this isn’t a quick recipe. It takes about 2 days to bring together if you’re making homemade pie dough but I PROMISE you can do it! There’s nothing more satisfying than a gorgeous homemade fruit pie.
Pros: The most perfect summer recipe.
Cons: Time consuming.
Would I make this again? Absolutely, I’ve been told this is one of the best recipes I’ve made! You don’t forget feedback like that 😉

I used to find fruit pies incredibly laborious and intimidating.

To be real, they are pretty laborious. But they don’t need to be intimidating.

The reward is SO worth the effort. Not only is something like a scratch made Blueberry Pie so impressive, but it’s deeply satisfying.

Make the dough a day or two in advance and stash in the fridge. Not only does this help to relax the gluten in the dough so it rolls out like playdough, but it spreads out the work.

That way when it comes time to bake you can enjoy every step of the process. Yes, it’s involves time. But with the tips and tricks I’ve learned (detailed below), I actually find it meditative and relaxing. The end result is incredibly tasty, too!

How to Make Blueberry Pie

What pie crust recipe is best for Blueberry Pie?

I highly recommend using my Best Ever Pie Crust for this recipe. It rolls out easily, stays ultra flaky, and is actually best when made in advance. If you haven’t made it before or are intimidated by homemade pie crust making, read that recipe post completely. There’s a TON of tips… it’ll be like you took a pie making class by the end of the article!

How to Make Lattice Pie Crust:

I’ve actually got an entire article with step-by-step photos showing how to prepare lattice pie crust that is sure to impress your friends and family! I share tons of tips inside for baking beautiful pies, so make sure to check it out.

step by step photo collage showing how to prepare lattice pie crust

Should I use FRESH or FROZEN Blueberries for Pie Filling?

The good news is that you can use one or the other! If using fresh, make sure to wash and dry thoroughly before using fresh blueberries.

If using frozen, DON’T DEFROST before baking or you’ll end up with a runny pie filling.

How to Make Blueberry Pie Filling:

This pie filling is surprisingly simple to make, but is absolutely packed with fresh flavor! You’ll just need to combine a few ingredients together in one bowl for this filling:

  • Blueberries (I used a combination of wild + regular)
  • Sugar
  • Cornstarch
  • Lemon zest and lemon juice
  • Cinnamon, nutmeg & salt

Why use regular (cultivated) and wild blueberries? Where do you buy wild blueberries?

Simply put? To get the best of both worlds! I’ve loved frozen wild blueberries for years. They’re a staple when I’m making a morning smoothie! In a pie recipe? They work WONDERS!

They have an intensely blueberry flavor with a slight tart or sour note to perfectly balance the sugar in the filling and a scoop of ice cream on top of your slice. They’re also smaller in size so they fill all the little gaps in the filling so it holds together more uniformly. Wild blueberries contain less water as well, so that’s another reason they help to set up a perfect blueberry pie filling.

You can find them at Whole Foods, Sprouts, Trader Joe’s, Kroger stores, and many more. Find them in the frozen section with the other fruits.

What if I don’t have or can’t find wild blueberries?

Not to worry, you can just replace the amount of wild blueberries in the recipe with more regular blueberries.

Watery or Runny Filling? Here’s How to Thicken Your Pie Filling:

To me, the perfect fruit pie filling sets up so a slice will hold its shape. But it’s not so set and stiff that it seems dry or like the consistency of jam or a mass produced pie. It should still feel moist, and because it is fruit, which is primarily made from water, a little liquid is normal.

Use cornstarch & bake to temperature: This recipe uses cornstarch to thicken the filling, which must be cooked to 203°F in order to activate. This means you MUST cook your pie well enough to set up the filling. It should be bubbling throughout when you remove it from the oven. See tips for preventing your crust from browning too much below.

Avoid thawing frozen blueberries: If using frozen blueberries, don’t let them thaw at any point before baking. This will cause a watery and runny filling. This means you’ll need a freezer-to-oven safe pie pan.

Don’t skip the lemon zest + juice: Besides balancing out the flavors of the pie filling with tartness and freshness, the lemon also adds a little touch of pectin. This is a gelling agent (think jam making) that will help to set up the filling.

What’s the best pie pan for Blueberry Pie?

The absolutely best option for this recipe which I HIGHLY recommend using is this OXO 9-inch Glass Pie Pan. It’s made from thermal shock resistant borosilicate glass which means you can take it from freezer to oven without it shattering. It’s also nice and deep so your filling won’t leak over and it has a lid for easy storage and transportation.

How to Prevent Soggy Pie Bottom Syndrome:

Start with a well chilled unbaked pie. This is why the recipe calls for freezing the pie for 15-30 minutes before baking which will help prevent the butter from melting too quickly and causing a soggy bottom.

Adjust the oven rack to the bottom third of your oven closer to the heat source. This helps ensure a nice browning on the bottom of your pie crust. Better yet, preheat a baking stone on that oven rack and bake the pie on a sheet pan (to collect any leakage) on the hot baking stone. This will all but guarantee a nice crisp crust.

How Long to Bake Blueberry Pie:

In this recipe you start at a higher baking temperature then reduce. Start at 400°F for 25 minutes to ensure a crispy (not soggy) crust and thick (not runny filling).

Reduce heat to 375°F and continue baking for another 45 to 55 minutes, or until the edges are deeply brown and the filling is bubbling in the center.

If your crust begins to darken too much at any point, tent it loosely with foil or place a sheet pan on the oven rack above the pie to shield from the heat. You can also reduce the oven temperature to 350°F if your crust begins to brown too much. Just ensure the filling is cooked through and bubbling when you remove it from the oven so it sets up.

How to Store Blueberry Pie:

Store leftovers wrapped in foil for up to 2 days at room temperature. Reheat in a 350°F oven for 5 to 10 minutes to re-crisp the crust.

How to Freeze Blueberry Pie:

Fruit pies freeze better unbaked. Assemble the pie fully, double wrap in plastic, and then freeze for up to 1 month. Let the pie partially thaw at room temperature for about 1 hour, then bake as directed by the recipe, adding about 10 minutes to the baking time.

To freeze an already baked blueberry pie, cool your pie completely, then wrap tightly in plastic wrap and freeze for up to 1 month. Thaw at room temperature for 1 hour and reheat in a 375°F oven for about 30 minutes, or until warmed through and re-crisped. OR, defrost in the fridge overnight, then re-fresh in a 375°F oven for about 10 minutes.

More Recipes You’ll Love:

Photos by Ashley McLaughlin.

5 from 3 votes

How to make
Homemade Blueberry Pie Recipe

Yield: 1 9-inch pie
Prep Time: 1 hour
Cook Time: 1 hour 20 minutes
Freezing time 30 minutes
Total Time: 2 hours 50 minutes
Homemade Blueberry Pie features a perfectly crisp and flaky crust with a thick, fresh, and summery luscious filling. Tons of tips for preventing watery soggy fruit pies inside!

Ingredients

For the Crust:

  • Double crust pie dough, chilled overnight

For the Filling:

  • 4 cups (560 grams) blueberries, (don’t thaw if frozen)
  • 2 cups (280 grams) wild blueberries, (don’t thaw if frozen)
  • 3/4 cup (150 grams) granulated sugar
  • 5 tablespoons (40 grams) cornstarch
  • 1 teaspoon fresh lemon zest (don't omit)
  • 1 tablespoon fresh lemon juice (don't omit)
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/4 teaspoon fine salt
  • 1 tablespoon unsalted butter, diced

For the Egg Wash:

  • 1 large egg yolk
  • 1 tablespoon heavy cream or whole milk
  • Turbinado or coarse sugar, for sprinkling

Directions

Prepare the dough:

  1. Remove one disk of pie dough from the fridge. If needed, let sit at room temperature for up to 5 minutes or until slightly pliable.

  2. Roll the dough out on a floured work surface. Keep turning the dough after every roll to ensure it doesn’t stick to the counter and is of even thickness. Add additional flour to the dough, the counter, and your rolling pin as needed. Roll out into about a 12-inch circle with a 1/8-inch thickness.
  3. Gently roll the dough up and around the rolling pin then unroll and drape over a 9-inch deep dish pie pan, preferably tempered glass. Gently mold into the cavity of the pie pan. Do not stretch the dough to fit or it will shrink during baking. Trim the dough edges to sit flush with the pie pan edge. Cover and place in the fridge.

  4. Remove the other piece of dough from the fridge and repeat the above, but rolling out to a 13-inch circle. Using a pastry wheel, cut 1-inch wide strips. You will need 10 strips. Place the strips on a sheet tray or cutting board and refrigerate until ready to assemble.

Make the filling:

  1. In a large bowl, toss together all of the blueberries with the sugar, cornstarch, lemon zest, lemon juice, cinnamon, nutmeg, and salt.

Assemble the pie:

  1. Pour the blueberry mixture into the refrigerated pie shell, flattening and adjusting to make it fit evenly. Dot with the pieces of butter. Brush the edges of the chilled pie shell lightly with water.
  2. Place 5 to 6 strips of pie dough over the filling, spacing evenly. Fold back every other strip in half. Place a long strip of dough down the center in the opposite direction. Unfold the other strips then fold back up the opposite strips. Place another strip down going the opposite direction. Repeat this weaving process until you have a lattice shape. Trim the lattice pieces so they’re just less than flush with the bottom crust so the edges won’t be too thick they slump over while baking.

  3. Tuck the edges up and over to create a border, sealing everything together by pressing with your fingers. Use your fingers to make a deep crimping pattern. Transfer to the freezer for 15 to 30 minutes (must use a freezer-to-oven safe pie pan). This prevents the pie dough from becoming soggy or misshapen.

  4. Meanwhile, adjust the oven rack to the lower third position. If you have one, place a baking stone or steel on the oven rack to help the bottom crust remain crispy. Preheat the oven to 400°F.

  5. In a small bowl, whisk together the egg yolk and cream. Remove pie from freezer. Brush all over with egg wash. Sprinkle generously with turbinado sugar. Bake on a parchment lined rimmed baking pan until the edges are lightly brown, about 25 minutes.
  6. Reduce heat to 375°F and continue baking for another 45 to 55 minutes, or until the edges are deeply brown and the filling is bubbling in the center. If the edges become too dark, use a pie shield or foil to protect them from the heat. An underbaked pie will be runny when sliced.

  7. Cool completely, for at least 3 hours, before serving. Store leftovers wrapped in foil for up to 2 days at room temperature. Reheat in a 350°F oven for 5 to 10 minutes to re-crisp the crust.

Recipe Video

Course: Dessert
Cuisine: American
Keyword: blueberry pie

Tessa Arias

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

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Recipe Rating




  1. #
    Thalia — June 20, 2021 at 4:46 am

    Amazing ! Perfect ratio of blueberry to crust, perfectly sweet and juicy and the crust is so flaky! Thank you for the recipe, a Father’s day’s MUST

    • #
      Tessa — June 21, 2021 at 1:36 pm

      Wonderful! I’m so thrilled to hear you enjoyed this pie and that you also tested a brand new recipe for the holidays! 🙂

  2. #
    Leslie — June 20, 2021 at 1:25 pm

    Hi Tessa – Could you please tell me why you decided to use cornstarch versus tapioca starch in your blueberry pie? Should I be able to make that substitution in this recipe?

    Really enjoy so many of your recipes – thank you!

    • #
      Tessa — June 21, 2021 at 2:24 pm

      I used cornstarch due to the fact that it is such a common ingredient found in households. Also, different tapioca starch products are made differently depending on their country of origin. I’d personally recommend making this recipe as is for best results 🙂 Let me know what you think!

  3. #
    Marissa — June 21, 2021 at 4:37 pm

    I LOVED this pie! Everything about it, it looked pretty, the crust turned out perfectly flaky, blueberry filling (I only used wild frozen ones) was delicious and held together beautifully, not soupy at all! My husband was highly impressed! I’ll be happily snacking on leftovers all week! Thank you for this recipe!

    • #
      Tessa — June 22, 2021 at 9:10 am

      Hooray! I’m so happy to hear you both loved this recipe so much! I LOVE to eat pie leftovers for breakfast, yum! 🙂

  4. #
    Emily — June 22, 2021 at 10:55 am

    This recipe is phenomenal. So much so that I actually made it twice already! I know this sounds crazy, but my husband doesn’t even LIKE blueberries (he still tries everything I make)…and he went back for seconds!! He said he loved the addition of the lemon juice/zest and said it just had a flavor he’s never had in blueberry pie before. My mom especially loved the addition of nutmeg, which isn’t usually found in blueberry pies. SO delicious!

    And that CRUST is fantastic. Nice and flaky and just absolutely divine. I like to bake the remnants with cinnamon and sugar and eat that as a snack throughout the week 🙂 This has definitely become my go-to blueberry pie recipe!

  5. #
    Lil — June 25, 2021 at 4:08 pm

    Can you give recipe for the dough?

    • #
      Tessa — June 28, 2021 at 1:09 pm

      Check out the pink tip box above this recipe, it’s the first question asked and I included a link 🙂

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