A golden blueberry pie with a flaky crust and bubbling blueberry filling, with a slice removed to show thick, glossy berries.
Blueberry pie is pure comfort—sweet berries, a buttery crust, and that cozy smell when it bakes. This blueberry pie has a thick filling that holds together (no runny puddles), plus a flaky crust that turns beautifully golden. It’s a simple dessert that feels special enough for holidays, but easy enough for a weekend baking day.
The standout trick is using the right thickener and letting the pie cool fully. Cooling is what helps blueberry pie set into clean slices. Trust me, it’s the hardest step… and the most important.
Introduction
If you’ve ever sliced into blueberry pie and watched the filling run everywhere, you’re not alone. The good news is: you can fix that with just a few simple steps. This blueberry pie is all about a juicy filling that still sets nicely, so every slice looks pretty on the plate.
This blueberry pie is also a fan-favorite because you can use fresh or frozen blueberries. That means you can bake it year-round, not just in summer. And once you smell it in the oven, you’ll understand why everyone “suddenly needs dessert.”
One more thing: don’t skip the bubbling. When the filling bubbles, the thickener activates and the pie sets the way you want. It’s a small detail with a big payoff.
Why You’ll Love This Blueberry Pie
- Ultimate comfort dessert: Warm berries and flaky crust feel cozy and classic.
- Better than bakery: Thick, glossy filling and a golden crust.
- No runny mess: The filling sets so slices hold together.
- Make-ahead friendly: Bake ahead and serve when you’re ready.
- Easy to customize: Fresh or frozen blueberries both work.
Ingredients for the Best Blueberry Pie
Crust
- Pie dough (2 crusts for a 9-inch pie) – homemade or store-bought both work.
- Egg (1) + water (1 tablespoon) – egg wash for shine; milk also works.
- Coarse sugar (optional) – adds crunchy sparkle on top.
Blueberry Filling
- Blueberries (6 cups) – fresh or frozen; if frozen, don’t thaw.
- Granulated sugar (3/4 cup) – sweetens the berries; adjust if berries are extra sweet.
- Cornstarch (1/4 cup) – thickens the filling so it sets.
- Lemon juice (2 tablespoons) – brightens and balances sweetness.
- Lemon zest (1 teaspoon) – extra pop; optional but delicious.
- Salt (1/8 teaspoon) – makes the blueberry flavor taste bigger.
- Ground cinnamon (optional, 1/4 teaspoon) – cozy warmth.
- Unsalted butter (2 tablespoons) – dotted on top for richness.
Blueberry Pie Recipe Step-by-Step
- 1. Preheat: Heat oven to 425°F. Place a baking sheet on the middle rack to preheat (this helps the bottom crust bake through).
- 2. Roll: Roll one crust into a 12-inch circle and fit it into a 9-inch pie dish without stretching the dough.
- 3. Mix: Toss blueberries with sugar, cornstarch, lemon juice, zest, salt, and cinnamon (if using) until well coated.
- 4. Fill: Spoon the filling into the crust and dot with butter. If you see dry patches, gently toss again—every berry should look coated.
- 5. Top: Add the top crust or lattice. Trim and crimp edges. Brush with egg wash and sprinkle coarse sugar if you want.
- 6. Bake: Bake 15 minutes at 425°F, then reduce to 375°F and bake 45–55 minutes more, until crust is deep golden and filling is bubbling.
- 7. Cool: Cool at least 3–4 hours before slicing. If you cut too early, the filling will run.
Tips for Perfect Blueberry Pie
- If using frozen berries, don’t thaw (thawed berries release too much liquid).
- Make sure the filling bubbles in the oven—this activates the thickener.
- If edges brown too fast, cover the edge with foil for the last 15–20 minutes.
- Cool fully for clean slices.
- For super neat slices, chill the pie 30 minutes before cutting and use a warm knife.
Variations & Substitutions
- Mixed berry pie: Swap 2 cups blueberries for raspberries or blackberries.
- Crumble top: Skip the top crust and add a buttery crumble topping.
- Extra citrus: Add 1 more teaspoon lemon zest.
- Mini pies: Bake in a muffin pan for individual servings (reduce bake time).
Make-Ahead & Freezing
Fridge: Keep covered for 3–4 days.
Freezer: Freeze baked pie up to 2 months. Wrap tightly. Thaw overnight in the fridge and warm at 300°F.
Make-ahead: Dough can be made 3 days ahead; pie can be baked 1 day ahead.
Serving Suggestions & Pairings
- Vanilla ice cream or whipped topping
- Hot coffee or tea
- Fresh fruit salad for a lighter side
Recipe Card
Prep Time: 30 minutes
Cook Time: 1 hour 10 minutes
Total Time: 4 hours 40 minutes
Yield: 8 slices
Category: Dessert
Method: Bake
Cuisine: American
Diet: Vegetarian
Reader Review: Finally a blueberry pie that isn’t runny. The lemon makes the flavor pop and the crust was so flaky!
If you make this blueberry pie, leave a rating and comment. Are you team lattice crust or full top crust?