Welcome to the ultimate blueberry pie recipe! It is jam packed with wild Maine blueberries, a bit of sugar and hint of cinnamon that make it a dessert to please any berry lover. Berry pies can be intimidating but I will walk you through every step so you don’t end up with a soggy crust, a runny pie or a mouthful of thick blueberry goop!

blueberry pie recipe

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Many blueberry pie recipes produce a pie that is either runny or gummy. I have made this recipe thousands of times at the bakery and it has yet to fail me. It produces the perfect texture and flavor, and the end result is a pie that holds its shape when sliced and at the same time retains the juiciness of the blueberries.

Tips for Making the Perfect Blueberry Pie:

  • Ingredients:
    • Blueberries:
      • This recipe uses frozen blueberries. I use the wild Maine blueberries found in the freezer aisle. The berries are tiny but, pound for pound, pack more flavor than any other blueberry.
      • Let the blueberries defrost in the refrigerator overnight in the bag you purchased them in. When you are ready to start your pie, drain the blueberries using a sieve placed over a bowl to catch the juices. You will need these juices when creating the pie filling.
      • You may also use fresh blueberries by simply replacing the blueberry juice with water.
    • Just a few more ingredients are needed to create this pie: sugar, cornstarch, cinnamon, salt water and a rolled flaky pie dough (top and bottom crust). I recommend measuring ingredients using a food scale for accuracy.
    • Measure all ingredients before you begin as you don’t want to be searching for something while the filling is boiling!
blueberry pie ingredients
  • Making the ‘Slurry:’
    • The slurry is the thickener that will hold the pie filling together. It is still bursting with flavor as it uses the reserved juice from defrosting the blueberries.
    • Whisk cold water into a bowl with the cornstarch and continue whisking until the cornstarch has dissolved.
    • Measure 2 ounces (5 tablespoons) of granulated sugar in a medium-sized saucepan and add the reserved blueberry juice. Begin heating over medium-high heat, stirring occasionally until the mixture begins to boil.
    • Once boiling, lower the heat to medium and pour the cornstarch/water mixture into the pan. Stir this constantly until a thick paste forms (see Figure A).
    • Next add the sugar/cinnamon/salt to the saucepan and continue stirring constantly until the sugar has melted (see Figure B). Remove the pan from the heat and let cool. You want this cool or it will soften and perhaps melt your pie crust.
    • Pour the slurry into a bowl with the drained blueberries and fold together gently to avoid smashing the fragile blueberries. Continue to fold until all the berries are coated with the slurry.
Figure A
Figure B
  • Assembling the Pie:
    • The best dough for this pie is one which produces a flaky crust yet is tender and sturdy. I highly recommend this dough recipe which holds up well with a heavy filling.
    • Add the filling to the dough-lined pie tin and smooth the berries evenly in the pan, after all everyone wants their equal share of berries!
    • Place the top crust over the berries and seal the pie by fluting the crust or any other decorative touch you may want. Cut slits in the top crust to allow for steam to escape during baking.
    • Lightly whip an egg and using a pastry brush apply to the top crust. Sprinkle generously with raw sugar for an extra bit of crunch!
    • Once the pie is assembled, place it in the freezer or refrigerator for about 15 minutes to allow the gluten one last chance to relax. This will minimize any crust shrinkage while baking and maintain the pretty decorations you just worked so hard on.
  • Baking the Pie:
    • Preheat the oven to 425°. This pie bakes at a high temperature so the filling will set and the crust will create those desired flaky layers.
    • Place the pie on a cookie sheet or pie drip catcher and bake for a total of 30 minutes.
    • Check the crust after 20 minutes of baking. If the crust is turning too dark, place a pie shield over the outer crust or wrap loosely in aluminum foil to prevent from burning.
    • Place the pie on a cooling rack and enjoy the inviting aroma in your home! Allow to cool completely before serving.
blueberry pie recipe
  • Serving the Pie:
    • The pie should be completely cooled before cutting. Should you wish to serve a warm pie simply heat the cut slices in a 300° oven for 10 minutes.
    • Use a sharp knife to slice the pie. Begin by scoring the top crust then make a second cut by sliding the knife along the scored line down to the bottom crust. A pie is best removed using a pie server but you can gently loosen the edge using your knife.
    • This pie is perfect on its own, but I don’t think your guests will complain if you give them a scoop of vanilla ice cream or a dollop of whipped cream on their plate!
blueberry pie slice
blueberry pie recipe

The Perfect Blueberry Pie

An easy to make blueberry pie packed with wild Maine blueberries and bursting with flavor!
5 from 25 votes
Course Dessert
Servings 8



  • 1 Batch Flaky Dough Rolled top and bottom crust for a 9" pan
  • 1 ½ Pounds Frozen Blueberries, defrosted and drained (reserve juice for making the pie)
  • 4 Fluid Ounces Blueberry juice (reserved from defrosted blueberries)
  • 1 ½ Ounces Corn Starch (3 tablespoons)
  • 3 Fluid Ounces Cold Water (for dissolving corn starch)
  • 2 Ounces Granulated Sugar (5 tablespoons)
  • 1 tsp Cinnamon
  • 1 tsp Salt
  • 4 Ounces Granulated Sugar (⅔ cup)
  • 1 Large Egg, lightly whipped (used to wash the top of the pie)
  • 1 Tbsp Raw Sugar or Granulated Sugar (for sprinkling over top crust)


Make Blueberry Slurry

  • Defrost and drain frozen blueberries. Reserve 4 fluid ounces of juice.
  • Add 1 ½ ounces of cornstarch to a small bowl and dissolve by whisking in 3 fluid ounces of cold water.
  • Measure 2 ounces (5 tablespoons) of granulated sugar into a medium sized saucepan.
  • In a small bowl combine 4 ounces (⅔ cup) of sugar, 1 teaspoon of cinnamon and 1 teaspoon of salt.
  • Pour blueberry juice into saucepan with granulated sugar. Heat on medium-high heat, stirring occasionally until it begins boiling.
  • Lower the heat to medium. Add the cornstarch/water mixture to the pan and stir constantly until thick.
  • Add the sugar/cinnamon/salt to the pan and stir until the sugar is melted.
  • Remove pan from heat and let the slurry cool briefly.
  • Pour slurry over blueberries and fold until all the berries are coated.

Assembling the pie

  • Pour the blueberry filling into a pie pan lined with the dough of your choice. Evenly distribute the filling using an offset spatula.
  • Place top crust over filling and seal the pie by fluting the crust. Cut at least four 2" slits into the top crust to allow steam to escape while baking.
  • Lightly whip an egg and using a pastry brush apply to the top crust. Sprinkle with raw or granulated sugar.
  • Place assembled pie in the refrigerator or freezer to allow the crust to relax.

Baking the Pie

  • Preheat the oven to 425° while the pie is resting in the refrigerator/freezer.
  • Place the pie on a cookie sheet or pie drip catcher and bake for 30 minutes. Check the pie after 20 minutes. If the crust is turning too dark, place a pie shield over the outer crust or wrap loosely in foil.
  • Remove from oven, place on a cooling rack and allow to cool completely before serving.


Keyword blueberry pie, blueberry pie recipe, easy blueberry pie, scratch blueberry pie
Tried this recipe?Let us know how it was!


  1. TaraLynne


    5 stars
    This recipe is crazy good. I used fresh blueberries because I had a lot of them. I will try the frozen option this fall.

  2. Tamara - the Thrifty Apartment


    This looks great! I’m absolutely going to try this. Thank you for sharing



    5 stars
    Love a good homemade pie. Your blueberry pie looks delicious. Love the tip of placing the pie in the refrigerator to relax the gluten. Awesome recipe! Thanks for sharing.

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