Let’s be real for a second. No one wants a soggy-bottomed, runny blueberry pie that sloshes onto the plate like soup. You want a slice that stands tall, with jammy, tart-sweet blueberries held together in a flaky, golden crust.
That’s what this recipe gives you. It’s easy, it’s dependable, and most importantly, it’s damn good.
Ingredients
For the filling:
- 6 cups fresh blueberries (or frozen, thawed and drained)
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 1 tablespoon lemon juice
- 1/2 teaspoon lemon zest
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon salt
For the crust:
- 2 pre-made pie crusts (or your favorite homemade version)
- 1 tablespoon butter, cut into small pieces
- 1 egg, beaten (for egg wash)
- Coarse sugar, for topping (optional)
Start with the Right Blueberries
Go with fresh blueberries if they’re in season. They’re firm, bright, and burst with natural flavor. Frozen berries work too, but make sure you thaw and drain them well. Excess water is the enemy of clean pie slices.
Mix the Filling with Care
In a large bowl, gently toss the blueberries with sugar, cornstarch, lemon juice, zest, cinnamon, and salt. Stir just enough to coat everything evenly, but don’t mash the berries.
The cornstarch is your best friend here — it thickens the juices just right so the pie stays firm.
Let the mixture sit for about 10 minutes while you prep the crust. This helps the berries release a bit of juice and lets the cornstarch begin its magic.
Build Your Pie
Roll out your bottom crust and fit it into a 9-inch pie plate. Let the edges hang over slightly. Spoon the blueberry mixture into the crust and dot the top with those little bits of butter. That small touch adds richness you don’t want to skip.
Now, top it with your second crust. You can go with a full cover and cut slits to vent, or make a lattice if you’re feeling fancy. Either way, press and crimp the edges to seal.
Brush the top with the beaten egg and sprinkle with coarse sugar if you want a golden, sparkly finish.
Bake It Right
Preheat your oven to 400°F (200°C). Place the pie on a baking sheet — this helps catch any bubbling juice that tries to escape. Bake for 20 minutes at this high temp to set the crust.
Then, reduce the heat to 350°F (175°C) and bake for another 35–40 minutes. If the edges brown too fast, cover them with foil or a pie shield. The pie is ready when the crust is golden and the filling bubbles thickly through the vents.
The Hardest Part: Letting It Cool
This step is non-negotiable. Let the pie cool for at least 4 hours at room temperature. That’s how you get a filling that stays put when sliced. Cut into it too early and all bets are off.
If you’re serving it later, once cooled, you can store it at room temp for a day or refrigerate it for up to 4. Warm it slightly before serving if you like it a little gooey.
Serving Suggestions That Never Fail
You can’t go wrong with a scoop of vanilla ice cream. But if you’re going full old-school diner style, hit it with a tall swirl of whipped cream. Either way, every bite hits that perfect balance of crisp crust and juicy filling.
Want to impress someone? Serve it with lemon or lavender ice cream. That little twist makes it feel upscale without much effort.
Why This Pie Works
Here’s the deal: cornstarch keeps the filling thick, and lemon adds just enough acidity to brighten up the sweetness. Skipping over-complicated steps makes this pie foolproof. Plus, that egg wash on top gives you that bakery-style shine.
It’s the kind of pie that makes you feel like you nailed something that usually takes way more work.
Make It Yours
Once you’ve got this base down, you can riff on it easily:
- Mix in 1/2 cup raspberries for a tangier bite.
- Add a touch of almond extract instead of lemon for a deeper flavor.
- Swap in a graham cracker crust for a no-bake version (just cook the filling separately).
Final Thoughts
Good blueberry pie doesn’t need to be complicated. With the right balance of sweetness, structure, and a crust that doesn’t fall apart, this version checks all the boxes. Whether it’s your first time baking or you’re a seasoned pie person, this one’s worth keeping in rotation.
