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A good blueberry pie recipe should be simple, juicy, and never soggy. This guide shows you how to make the best homemade blueberry pie with a buttery, golden crust and a perfectly set filling. Whether you’re using fresh or frozen berries, you’ll get foolproof results every time.

Contents

1 Why This Blueberry Pie Recipe Is the Best
- 1.1 What sets this recipe apart
- 1.2 Built for structure and flavor
2 Ingredients Breakdown for the Perfect Pie
3 Crafting the Perfect Pie Crust
- 3.1 Rolling and fitting the bottom crust without shrinking
- 3.2 Cutting and prepping strips for a decorative lattice
4 Blueberry Pie Recipe
5 Preparing the Blueberry Filling
- 5.1 Mixing blueberries with sugar, spices, and lemon
- 5.2 Tips to avoid a soggy bottom and runny filling
6 Assembling the Blueberry Pie
- 6.1 Layering the filling and adding butter cubes
- 6.2 Weaving a lattice top that holds during baking
7 Baking Instructions Step-by-Step
- 7.1 Why preheating and rack placement matter
- 7.2 Using baking stones and egg wash for golden perfection
8 Common Mistakes to Avoid in Blueberry Pie Baking
- 8.1 Underbaking and how to ensure proper set
- 8.2 Preventing burnt crusts and shrinking edges
9 Serving, Storing, and Reheating Tips
- 9.1 How long to cool before slicing
- 9.2 Best ways to store and reheat blueberry pie
10 Creative Blueberry Pie Variations
- 10.1 Easy swaps for special diets
- 10.2 Add flavor and personality
11 Conclusion

Why This Blueberry Pie Recipe Is the Best

What sets this recipe apart

This blueberry pie stands out for its use of both regular and wild blueberries. Wild berries add deep flavor, while regular berries bring juiciness. The filling is thickened just right with cornstarch, and a touch of lemon zest and juice brightens every bite. Ground cinnamon and nutmeg give it a subtle warmth.

Built for structure and flavor

Unlike many pies that turn runny, this one is carefully crafted to hold its shape. The crust is chilled and blind-assembled to avoid shrinking or softening during baking. A short freezer rest, strategic oven heat settings, and a finishing sprinkle of turbinado sugar make every slice crisp, golden, and flavorful.

Ingredients Breakdown for the Perfect Pie

Crust ingredients and why chilling matters

The base of any great pie starts with the crust. This recipe uses a double crust pie dough, chilled overnight for maximum flakiness and structure. Chilling helps firm up the butter inside the dough, which leads to crisp, flaky layers as it bakes. It also prevents the dough from shrinking and becoming tough.

Why it matters:

Cold dough holds its shape better when rolled and baked
The butter doesn’t melt too quickly, keeping layers intact
A rested dough leads to better texture and taste

Chilling both the rolled bottom crust and the lattice strips before baking ensures they bake up crisp and golden, not doughy or greasy.

The importance of blueberry quality and blend

This recipe calls for 4 cups of regular blueberries and 2 cups of wild blueberries, both used straight from frozen. Using a mix of the two provides contrast — wild blueberries are smaller, more intense in flavor, and create a more vibrant, jam-like filling. Regular blueberries add bulk and juice without being overly tart.

Benefits of the blueberry blend:

Better color and depth
Balanced sweetness and tartness
More reliable bake with frozen berries

The role of cornstarch, lemon, and spices in flavor and texture

Cornstarch thickens the filling without making it cloudy or starchy. This recipe uses just enough (5 tablespoons) to create a thick, sliceable filling without turning gummy.

Lemon zest and juice are crucial — they brighten the flavor, cut through the sweetness, and balance the richness of the crust. Ground cinnamon and a pinch of nutmeg add a warm, subtle spice that pairs beautifully with the berries.

Why this combo works:

Cornstarch sets the filling without masking flavor
Lemon enhances the natural taste of blueberries
Spices create depth and aroma

Finally, a pinch of fine salt rounds out the flavors and ensures the Blueberry Pie Recipe doesn’t taste flat.

Crafting the Perfect Pie Crust

Rolling and fitting the bottom crust without shrinking

Start by removing one disk of your chilled Blueberry Pie Recipe dough from the fridge. Let it rest at room temperature for about 5 minutes if it’s too firm. Roll it out on a lightly floured surface, turning it frequently to maintain even thickness and prevent sticking. Your goal is a 12-inch round, roughly 1/8-inch thick.

Tips for success:

Keep your rolling surface and pin lightly floured
Don’t stretch the dough to fit the pan—it will shrink
Gently lift the dough using a rolling pin to transfer

Drape the dough into a 9-inch deep dish pie pan, preferably made of tempered glass. Press gently into the bottom and sides, then trim the edges so they sit flush with the edge of the pan. Cover and refrigerate while you prep the top crust.

Cutting and prepping strips for a decorative lattice

After chilling the base crust, take out the second dough disk and roll it into a 13-inch circle. Using a pastry wheel or knife, cut 10 strips that are about 1 inch wide.

Place these strips on a parchment-lined tray and chill again in the fridge. This keeps them firm, so they’re easier to weave later and won’t stretch out or break.

Pro tip:

Keep your strips cold until the moment you’re ready to lattice
If dough warms up, refrigerate again for 5–10 minutes before handling
Uniform strips bake evenly and look more professional

Preparing the Blueberry Filling

Mixing blueberries with sugar, spices, and lemon

To start, you’ll need a large mixing bowl. Combine the following:

4 cups (560 g) regular blueberries
2 cups (280 g) wild blueberries
3/4 cup (150 g) granulated sugar
5 tablespoons (40 g) cornstarch
1 teaspoon fresh lemon zest
1 tablespoon fresh lemon juice
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/4 teaspoon fine salt

Toss everything gently until the berries are well coated. The sugar draws out moisture, while the cornstarch thickens the mixture during baking. Lemon zest and juice brighten the flavor and prevent the filling from tasting flat or overly sweet. The spice blend adds depth, making the Blueberry Pie Recipe more aromatic and balanced.

Why this mix works:

Cornstarch thickens without making the filling cloudy
Wild blueberries provide intense flavor
Lemon lifts and balances natural berry sweetness
Cinnamon and nutmeg add comforting warmth

Tips to avoid a soggy bottom and runny filling

A common pie fail? A soggy bottom and liquidy filling. Here’s how to avoid that:

Don’t thaw the blueberries – Use them frozen. Thawed berries release too much water too soon, which weakens your thickening agent.
Ensure even distribution – Spread the filling evenly into the bottom crust, flattening gently with a spoon.
Use a baking stone or steel – Baking on a hot surface in the lower third of your oven helps firm the base.
Chill before baking – After assembling the Blueberry Pie Recipe, chill it in the freezer for 15–30 minutes to prevent crust collapse and delay filling boil.

For extra texture and richness, dot the filling with 1 tablespoon of unsalted butter, cut into small cubes.

Assembling the Blueberry Pie

Layering the filling and adding butter cubes

Once your filling is prepared and your bottom crust is chilled, it’s time to build the Blueberry Pie Recipe. Pour the blueberry mixture evenly into the prepared pie shell. Use the back of a spoon to flatten the top and ensure the filling sits level all around.

Next, dot the filling with diced unsalted butter — about 1 tablespoon total, scattered evenly. This little touch of fat enriches the filling, enhancing flavor and adding silkiness as the berries bubble and burst during baking.

Before moving on, lightly brush the edge of the crust with water. This helps glue the top lattice strips to the bottom crust and creates a strong seal once crimped.

Weaving a lattice top that holds during baking

Remove your chilled dough strips from the fridge. Begin by laying 5 to 6 strips across the pie horizontally, spacing them evenly.

Now the fun part: lattice weaving.

Fold back every other horizontal strip halfway.
Place a vertical strip across the center, perpendicular to the horizontal strips.
Unfold the folded strips over the vertical one.
Now fold back the other set of horizontal strips.
Place the next vertical strip beside the first, then unfold the horizontal strips again.
Repeat the process, alternating directions, until your Blueberry Pie Recipe is fully latticed.

When done, trim the overhanging lattice strips so they’re slightly shorter than the base crust edge. This prevents slumping and overly thick crust edges.

Tuck the bottom crust edge over the lattice ends to seal the Blueberry Pie Recipe. Then use your fingers to crimp the edge firmly — go deep with your crimps to help the design hold up during baking.

Final prep step: Place the assembled pie in the freezer for 15–30 minutes. This helps lock in the shape and reduce crust shrinkage.

Baking Instructions Step-by-Step

Why preheating and rack placement matter

Before you even take your Blueberry Pie Recipe out of the freezer, get your oven ready. Preheat the oven to 400°F and position the rack in the lower third of the oven. If you have a baking stone or steel, place it on that rack. This setup helps the bottom crust bake evenly and avoids sogginess by delivering direct heat to the base.

Why this step matters:

Lower rack = better crust browning
Baking stone = crisp bottom every time
Even heat = fully set filling, not runny

Line a rimmed baking sheet with parchment paper to catch any juices that might bubble over.

Using baking stones and egg wash for golden perfection

Once the Blueberry Pie Recipe has chilled for 15–30 minutes in the freezer, it’s ready to bake. First, whisk together:

1 large egg yolk
1 tablespoon heavy cream or whole milk

Brush this mixture evenly over the entire crust, including the crimped edges. This egg wash creates a golden, glossy finish and encourages even browning. Don’t skip it.

After brushing, generously sprinkle the top with turbinado or coarse sugar. This adds crunch and sparkle, enhancing the visual appeal and texture.

Now it’s time to bake:

Bake at 400°F for 25 minutes — the crust edges should begin to lightly brown.
Reduce oven temperature to 375°F and continue baking for 45 to 55 minutes. The filling should be bubbling in the center, and the crust should be deeply golden.

To ensure a fully set pie, insert a digital thermometer into the center — it should read 203°F. That’s the sweet spot for a thickened, sliceable filling.

Tips:

If the crust edges brown too fast, use a pie shield or tent with foil halfway through.
Don’t pull the Blueberry Pie Recipe early — underbaking is the number one cause of runny filling.

Common Mistakes to Avoid in Blueberry Pie Baking

Underbaking and how to ensure proper set

A runny pie is often the result of underbaking. Even if the crust looks golden, the inside may not be fully cooked. The key is to bake long enough for the filling to reach 203°F in the center.

Signs your Blueberry Pie Recipe isn’t ready:

The center isn’t bubbling
The filling oozes out instead of holding its shape
It feels too soft in the middle when lightly pressed

To fix this:

Always use a digital thermometer
Don’t trust appearance alone — internal heat matters more
Let the Blueberry Pie Recipe cool completely for at least 3 hours before slicing

Preventing burnt crusts and shrinking edges

Another common issue is overbrowned or shrunken crusts. These problems usually come from poor dough prep or oven mismanagement.

To prevent this:

Don’t stretch the dough into the pie pan — press it in gently
Use chilled dough and a cold pie shell before baking
Protect the crust edges with a foil ring or pie shield if they brown too quickly

Shrunken edges also come from not letting the dough rest. Chilling the pie before baking for 15–30 minutes helps lock in the shape.

Baking tips:

Bake on a lower rack for even heat
Rotate the Blueberry Pie Recipe halfway through to ensure even browning
Avoid glass pans that aren’t freezer-to-oven safe

Serving, Storing, and Reheating Tips

How long to cool before slicing

One of the most important — and often overlooked — steps in any blueberry pie recipe is cooling. As tempting as it is to dig in right away, slicing a warm pie almost always leads to a runny mess.

Here’s what you should do:

Let the Blueberry Pie Recipe cool completely for at least 3 hours on a wire rack
Avoid refrigerating during this cooling period — let it set naturally
Once cooled, the filling will thicken, and slices will hold their shape

Why this matters:

Cooling allows the cornstarch to fully set the filling
Prevents juices from leaking or pooling
Makes slicing cleaner and more attractive

Best ways to store and reheat blueberry pie

If you have leftovers (lucky you), storing and reheating the right way keeps the crust crisp and the filling juicy.

Room temperature storage:

Wrap the pie in foil and leave at room temp for up to 2 days
Make sure it’s in a cool, dry place away from heat and sunlight

Refrigerator storage:

Wrap in foil or plastic and place in the fridge for up to 4 days
Cold air will make the crust softer, so reheat before serving

To reheat:

Preheat oven to 350°F
Place pie or slice on a baking sheet
Heat for 5 to 10 minutes until crust re-crisps

Avoid microwaving unless absolutely necessary, as it can make the crust rubbery.

Want to freeze it?

Wrap the completely cooled pie tightly in plastic and then foil
Freeze for up to 2 months
Reheat from frozen at 375°F for 40–50 minutes, covering edges with foil

Creative Blueberry Pie Variations

Easy swaps for special diets

Want to enjoy this blueberry pie recipe gluten-free or vegan? No problem.

Gluten-free: Use a 1:1 GF flour blend with xanthan gum. Chill longer and roll between parchment.
Vegan: Swap butter for plant-based margarine. Use plant milk for egg wash.
Rustic galette: Roll dough flat, pile berries in the center, fold edges over, and bake on a sheet pan.

Rustic pies skip the lattice and are great for beginner bakers.

Add flavor and personality

Want a unique twist? Try these:

Mix in blackberries or raspberries
Add a splash of vanilla or almond extract
Top with cookie cutter crust shapes instead of a lattice
Spice it up with orange zest, cardamom, or fresh herbs like thyme

Simple swaps make your Blueberry Pie Recipe feel new every season — without changing the core recipe.

Conclusion

This blueberry pie recipe brings together everything you love about homemade dessert — a flaky, buttery crust, a juicy, perfectly thickened filling, and just the right balance of sweet, tart, and warm spice. Whether you’re baking for a family gathering or just craving a classic pie, this guide helps you avoid common mistakes and bake with confidence.

With easy ingredient swaps, smart baking tips, and flavor variations, you can make this recipe your own while keeping it foolproof. Serve it warm or at room temperature, and don’t forget a scoop of vanilla ice cream on the side.

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Blueberry Pie Recipe