Tessa's Recipe Rundown
Taste: Super fresh and flavorful, thanks to a secret ingredient!
Texture: The crust is incredibly buttery and flaky while the filling is luscious and bursting with blueberries.
Ease: I won’t lie, this isn’t a quick recipe – but I PROMISE you can do it! There’s nothing more satisfying than a gorgeous homemade fruit pie.
Why You’ll Love This Recipe: The perfect summer dessert recipe. I’ve been told this is one of the best recipes I’ve made! You don’t forget feedback like that 😉
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You’re going to love this easy Blueberry Pie recipe. Thanks to a secret ingredient and the best ever pie crust, this will be the most flavorful pie you’ve ever tried!
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.
This homemade Blueberry Pie is perfect for Memorial Day, the 4th of July, or any gathering throughout the summer. Don’t forget to serve with a scoop of vanilla ice cream on top!
With the tips and tricks I’ve learned over the years (details below), I actually find pie making to be meditative and relaxing. The end result is incredibly tasty, too!
Sprinkle of Science
How to Make the Best Homemade 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, bakes up ultra flaky, and is actually best when made in advance. I prefer to freeze the butter, then grate it with a cheese grater and mix by hand or with a pastry blender.
If you haven’t made one before or are intimidated by homemade pie crust making, read my Pie Crust recipe post completely. There are a TON of tips – like a mini pie-making class!
How to Make Lattice Pie Crust
I have an entire article with step-by-step photos showing How to Make a Lattice Pie Crust! I share tons of tips for baking beautiful pies, so make sure to check it out. Of course, if you’re not in the mood to assemble a lattice crust, you can always just roll out your second piece of pie dough and drape it on top, for a full top crust. Just make sure to cut some slits so air can vent out and escape.
Should I Use Fresh or Frozen Blueberries for Pie Filling?
Both fresh and frozen blueberries work in this Blueberry Pie! If using fresh, make sure to wash and dry thoroughly before using.
Should I Thaw Frozen Blueberries Before Baking a Pie?
No! Do not defrost or thaw frozen blueberries before baking to avoid a runny pie filling.
How to Make Blueberry Pie Filling
This Blueberry Pie filling is surprisingly simple to make and is absolutely packed with fresh flavor! You’ll just need to mix 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?
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 intense blueberry flavor with a slightly tart note. They’re also smaller in size so they fill all the little gaps in the filling, holding it 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?
You can just replace the amount of wild blueberries in the recipe with more regular blueberries, if needed.
Watery or Runny Filling? How to Thicken Blueberry Pie Filling
To me, the perfect fruit pie filling sets up so a slice will hold its shape, but it’s not so set or 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.
My top tips for perfectly set pie filling:
- 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 my 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. More on this right below.
- 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 best option for this recipe, which I HIGHLY recommend using, is this OXO Glass 9-inch Pie Dish. 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.
Why is My Pie Crust Soggy? How to Prevent Soggy Pie Bottoms
This Blueberry Pie 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 top of the hot baking stone. This will all but guarantee a nice crisp crust.
Tips for Baking Blueberry Pie
- Set the pie plate on a baking sheet: For easy clean up in case any Blueberry Pie filling spills over the pie pan, place the pie pan on top of a baking sheet lined with aluminum foil or parchment paper.
- Start high, then lower: Start baking at a higher baking temperature and then reduce. Heat oven to 400°F for 25 minutes to ensure a crispy (not soggy) crust and thick (not runny) filling. Then lower the temperature to 375°F to finish baking.
- Preventing over-browning: If your crust begins to darken too much, tent it loosely with foil or place a sheet pan on the oven rack above the pie to shield it 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 perfectly.
How to Store Blueberry Pie
Store leftover Blueberry Pie 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 refresh in a 375°F oven for about 10 minutes.
More Recipes You’ll Love:
- Blueberry Peach Pie
- Blueberry Cobbler Recipe
- Caramel Apple Streusel Pie
- Brown Butter Peach Cobbler
- French Silk Pie
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Ingredients
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 sea 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
Instructions
Prepare the dough:
- Remove one disk of pie dough from the fridge. If needed, let sit at room temperature for 5 minutes or until slightly pliable.
- Roll the dough out on a lightly 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.
- 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.
- 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:
- 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:
- 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.
- 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 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 and slump over while baking.
- 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.
- 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.
- 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.
- 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.*
- 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.
Notes
This post was originally published in 2021 and has been updated with additional baking tips. Photos by Ashley McLaughlin.
I made this as a Blind Baker date challenge, my partner was blind fold and I had to direct him the method for baking pie is so on point that it turn out amazing even with blind challenge! I’d give this recipe more then five stars if I could ☺️ epic recipe by Handel the heat, as always. ❤️
Oh my gosh, that’s amazing!! What a fun date challenge, so happy you enjoyed this recipe 🙂
I have a question, in the recipe where it’s time to assemble the pie,, what do you mean by “Dot with the pieces of butter”
Thank you!!
Hi Paiten! That just means to place the little diced pieces of butter evenly around the filling. The butter will kind of look like little dots 🙂 I hope that helps! Please let us know what you think of this recipe, it’s definitely one of my favorites 🙂
Following a tip from Tessa’s empanada recipe, I froze my butter and used the zesting grater to “dot” this pie filling! It was kinda messy, but not as much as trying to dice warmer butter.
I made this for Thanksgiving yesterday as fruit pies are my husbands favorite and he requested blueberry this year. I have always been scared of fruit pies because they have always been liquidy. However, your detailed instructions on the internal temperature needing to be 203 degrees to activate the cornstarch was very helpful. I ended up having to bake the pie an extra 20 minutes to reach the proper temperature in the middle of the pie (instant read thermometer)! Also your crust recipe is amazing! The first slice came out and the whole filling stayed where it was supposed to but was very moist still. Thank you for all of the attention to detail in your recipes.
So happy you went along with the internal temp, we like to include that as all ovens are different and timing can vary (which you proved)! Thrilled you enjoyed this recipe, it’s a favorite of mine as well!
Really? This seems like a crucial instruction that also needs to be in the Directions. It’s too easy to miss a detail like this, especially if you’re working from the ‘print’ version of the recipe. I hope my pie hit that magic temp, as it’s too late to measure.
Hi Michael! As long as you followed Tessa’s sensory indicators mentioned in the recipe (bake until the edges are deeply brown and the filling is bubbling in the center), you should be just fine! 🙂
Thanks for guiding me to find the answer to my question! This is the most amazing pie!!!! I can’t believe I made this haha looks so professional!! Anyone reading these comments look no further for another recipe just make this pie and try your best to find the wild blueberries it truly makes this the most amazing pie ever!! I spent a lot of summers in Maine growing up and this brought me right back to those memories.
So happy to hear that, Rossi! Glad this pie brought back wonderful memories, thanks so much for sharing!
Could I freeze the pie for longer then 15-30min before baking? Say like 24 hours?
Hi Rossi! Yup! Check out the directions in the pink tip box above the recipe for freezing an unbaked fruit pie. Let us know what you think of this recipe!
Also for the crust I would mix chilled cut up butter ( 1/4″) pieces and lard, in equal amounts. Crisco is no good for crusts, because they lessoned the amount of hydrogenated fat and switched it soybean or soy oil….It isn’t made the same as it used to be….
I would also add a bit of ground cardamom, it goes well in baked items ( fillings) in other pies, it gives the pie a bit of a kick and spice…
Just a suggestion…
Thanks for your feedback, Randy!
Can you give recipe for the dough?
Check out the pink tip box above this recipe, it’s the first question asked and I included a link 🙂
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!
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!
Hooray! I’m so happy to hear you both loved this recipe so much! I LOVE to eat pie leftovers for breakfast, yum! 🙂
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!
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!
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
Wonderful! I’m so thrilled to hear you enjoyed this pie and that you also tested a brand new recipe for the holidays! 🙂