Homemade Blueberry Pie Recipe

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. I prefer to freeze then grate the butter with a cheese grater and mix by hand or with a pastry blender. If you haven’t made it before or are intimidated by homemade pie crust making, read that recipe post completely. There are 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. 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?

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.

Should I Thaw Frozen Blueberries Before Baking a Pie?

No! DON’T DEFROST OR THAW the berries 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 stir 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.
• 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? 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 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. 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 absolutely 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

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 to Bake The BEST 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 a baking sheet lined with aluminum foil or parchment paper. 
• Start high, then lower: In this recipe, you start 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).
• Reduce heat: Lower the oven temperature 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 over-browning occurs: 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.
• Enjoy: Serve with a scoop of vanilla ice cream on top!

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 refresh in a 375°F oven for about 10 minutes.