You will love this Homemade Blueberry Pie
Blueberry pies often grace the table around the holidays and all summer long. It’s one of those traditional pies that ranks right up there with fresh baked apple pie. Especially around patriotic holidays like the Fourth of July. The real trick to making the best blueberry pie though is getting that filling just right. It can be hard finding a blueberry pie recipe that is not runny, or avoiding the other extreme of adding too much thickener and getting a gummy filling. The perfect blueberry pie filling is just set but still juicy and amazing. We love pie around here! I have shared a bunch of pie recipes, but some of our favorites are Cherry Pie, Key Lime Pie, Coconut Cream Pie, and Strawberry Pie. I’m sharing all my tips and tricks for getting this blueberry pie filling recipe to turn out perfect every time. Add in the fact that it’s a no cook pie filling and that you just toss it together and bake, and you’ve got yourself an award winning pie that will have you feeling awfully proud of yourself! Serve it slightly warm and with a scoop of vanilla ice cream on top for a blissful blueberry experience. I highly recommend making your own pie crust from scratch. If it’s something you haven’t tried before and you’re feeling nervous, here’s is a helpful video tutorial I put together on my YouTube channel to show you how!
Blueberry Pie Recipe ingredients
For my perfect pie crust recipe:
Flour Cold butter Shortening Sugar Salt Cold water
For the blueberry pie filling:
Blueberries: Fresh or frozen. See notes if using frozen blueberries. Granulated sugar Lemon juice Lemon zest Cinnamon Cornstarch
How to Make Blueberry Pie
How long to bake Blueberry Pie
When baking a pie there are two things you need to pay attention to – is the filling cooked long enough to set correctly and is the crust cooked through. I like to start baking the pie at a higher temperature to get the bottom crust nice and crisp (not burned) and then lowering the temperature after fifteen minutes to cook the rest of the pie. Cook for an additional 40-50 minutes so the filling is nice and bubbly and the cornstarch can gel with the juices from the blueberries. But every oven is different so check up on your little pie. If the crust is getting too brown around the edges but it’s not quite bubbly enough, you can make (or buy) a crust guard to put around the edges. Baking for an hour will make sure your pie isn’t too runny and the crust is nice and flaky!
How to thicken Blueberry Pie Filling
I know first hand what it is like to cut into a pie and it is a soupy mess and you are scooping up the filling to put onto someone’s plate, which is why I tested this recipe multiple times to make sure the ratio of blueberries and cornstarch are just right! Since the thickening happens while the pie is being baked, here are some tips you can do before and after the pie is put in the oven to prevent a runny filling. First, try not to put too many berries in. You really want the right amount of berries for the cornstarch to do its thing and gel up correctly. The cornstarch is our thickening agent for this filling and you want to bake it nice and long to get it nice and bubbly. Also, and this is a really hard one, don’t touch your pie for at least two hours after it comes out of the oven. You want the filling to set even more and letting it cool before slicing and serving is the best thing you can do. Trust me, it will be worth it!
Best Blueberry Pie Recipe tips
Use a lattice crust. I highly recommend a lattice crust for blueberry pie for a couple reasons. First, it gives you a peek into the pie to see when the filling is bubbling to know that the pie is done. Also, the holes in the top allow more liquid to bake out of the pie than a solid top crust. Unlike apple pie where the fruit is more firm and needs to steam and soften inside the crust, blueberries are juicier and softer so they need to vent more. A lattice crust helps the filling cook all the way through and set up better. This is why you often see lattice crusts on berry pies. Decrease the oven temperature partway through baking. Starting the pie out at the higher temperature of 425 degrees F for the first 15 minutes allows the bottom crust to cook through and crisp up better. Just don’t forget to decrease the oven temperature to 375 degrees for the last 40-50 minutes. If you are worried about forgetting to change the oven temp partway through, I also tested this recipe by baking at 400 degrees F for 60 minutes and that works too, although the bottom crust isn’t always quite as done as I would like. Taste your blueberries first and adjust accordingly. If you are using fresh blueberries, go ahead and pop a couple of them in your mouth and assess whether they are on the sweet side or the tart side. The recipe is written for the middle ground of what I consider “perfect” blueberries that aren’t overly sweet or overly tart. If you have super sweet blueberries, decrease the sugar to just over ½ cup. If they are on the mouth-puckering side, you can increase the sugar up to a full 1 cup.
How to store Blueberry Pie
Can you freeze blueberry pie?
After the pie has completely cooled and set, you can cover it well with a freezer safe plastic wrap, aluminum foil, or place it in a heavy duty freezer bag for up to a few months. You can thaw the pie in the fridge overnight and reheat in a 375 degree F oven for 10 minutes if you want warm slices of pie.
How long does blueberry pie last?
Blueberry pie can last for about 4 or 5 days in the fridge. You can also just leave it on the counter for up to 2 days, which is what I usually do because it never lasts longer than that at our house anyway.
More Pie Recipes You’ll Love
Patriotic Old Glory American Flag Pie Caramel Apple Pie Chocolate Cream Pie Strawberry Rhubarb Pie
Let me know what you thought with a comment and rating below. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see.
