Nothing feels quite as summery as bringing home peak-July blueberries from the farmers market. These berries are so spectacular on their own—perfectly sweet and plump with a hint of tartness—that hiding them behind mounds of sugar, butter and carbs doesn’t feel responsible. The perfect solution? Our blueberry pie recipe. It calls upon a single crust and a few simple filling ingredients that complement the blueberries so the tiny fruits can shine their best.
This blueberry pie recipe is a contest winner, and it’s one of our best blueberry pie recipes yet. Nothing feels quite as uplifting and summery as a slice of fresh blueberry pie.
Blueberry Pie Recipe Ingredients
- Blueberries: Make sure you know how to wash blueberries thoroughly and properly to get rid of bacteria, dirt and any lingering bugs.
- One sheet of pie crust: According to our Test Kitchen pros, the best premade pie crust is Pillsbury Refrigerated Pie Crusts thanks to its ability to be rolled and shaped however you like. It bakes into a beautiful golden color and holds fillings really well, essential for this blueberry pie.
- Sugar: A bit of sugar sweetens the blueberry filling to balance out any tartness.
- Cornstarch: Cornstarch thickens the pie filling so it’s not an overly runny mess when you serve a slice.
- Cold water: Cold is important! Warm water will make the cornstarch turn into a lumpy gel before it has the chance to thicken the pie filling.
Directions
Step 1: Roll out the pie dough
Preheat the oven to 425°F. On a floured surface, roll out the dough to fit a 9-inch pie plate.
Trim and flute the edge. Refrigerate the dough for 30 minutes.
Editor’s Tip: There a lot of different ways to make decorative pie crusts if you want to try a new technique like a roped edge or braided edge.
Step 2: Fill with weights
Line the crust with a double thickness of foil. Fill the pie with pie weights.
Editor’s Tip: If you don’t have pie weights, use uncooked rice or beans instead.
Step 3: Blind bake the crust
Blind bake the crust on a lower oven rack until golden brown, 20 to 25 minutes. Remove the foil and the weights. Continue baking the crust until the bottom is golden brown, three to six minutes. Cool the crust to room temperature on a wire rack.
Step 4: Whisk the filling
In a saucepan over medium heat, whisk together the sugar, cornstarch, salt and water until smooth.
Step 5: Cook the blueberries
Pour in 3 cups blueberries, and stir everything together. Bring the mixture to a boil. Cook and stir until thickened and bubbly, about two minutes.
Step 6: Add in reserved blueberries
Remove the saucepan from the heat. Add in the butter, lemon juice and remaining 2 cups berries. Stir everything together until the butter is melted. Cool the mixture to room temperature.
Editor’s Tip: Give your filling a stir every once in a while to avoid a skin from forming.
Step 7: Assemble the pie, and chill
Pour the blueberry filling into the crust. Refrigerate the blueberry pie until you’re ready to serve.
Blueberry Pie Recipe Variations
- Make it a double crust: Add a crust on top of this blueberry pie! Simply follow our double-crust blueberry pie recipe, and use the second crust to make a decorative lattice pattern.
- Use a graham cracker crust: Want a little more crunch? Swap out the crust in this blueberry pie recipe, and make your own homemade graham cracker crust instead.
- Pack on a crumble topping: A yummy crumble topping would heighten this blueberry pie recipe to new levels. Snag the topping recipe from our Maine blueberry pie with crumb topping.
- Add in bright flavors: Zest from lemons and oranges could really brighten up this blueberry pie. If you have candied ginger peels laying around, chop them up and add them in, too. These zippy flavors will make the blueberry pie flavor sing.
- Mix in other fruits: Tart raspberries, blackberries and boysenberries would all make great additions to this blueberry pie.
How to Store Blueberry Pie
To store, allow the pie to cool completely to room temperature. Wrap the pie in a layer of storage wrap, or place pie slices in an airtight container. The pie can last in the fridge for up to three days.
Can you freeze blueberry pie?
Yes, you can freeze blueberry pie. Allow the pie to cool completely to room temperature, then wrap the pie tightly in a few layers of storage wrap, followed by a layer of aluminum foil. The pie can be frozen for up to two months. Thaw the pie in the fridge overnight. Keep this technique in your back pocket so you know how to freeze any pie!
Blueberry Pie Recipe Tips
Should I thaw frozen blueberries before baking them in a pie?
No, you don’t need to thaw frozen blueberries before baking. The heat of the oven (or in this recipe, the heat of the stovetop) will thaw the berries. Blueberries are one of the best berries to use frozen in a pie because they have thick skins and retain their moisture and juiciness without becoming mushy. If you have extra frozen blueberries left over, use them up in this frozen blueberry muffin recipe.
Why is my blueberry pie runny?
Your blueberry pie might be runny due to the pie thickeners not being cooked enough. To avoid a runny pie with this recipe, make sure to cook the berries with cornstarch for two minutes. The cornstarch will cook and thicken the fruit’s juices and prevent your pie filling from becoming too runny.
How do you know when blueberry pie is done?
For blueberry pies baked in the oven, you can tell when the pie is done when the crust is golden brown and the filling is bubbling. When preparing the filling on a stovetop, the filling should be nice and thick before being poured into the crust.
