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! This pie is made with frozen blueberries - thus, you can make it year-round.
This post may contain affiliate links. Please refer to the terms page for more information.
Why I like this recipe
I've 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.
- This recipe uses frozen blueberries. I use the wild Maine blueberries found in the freezer aisle (look for the Wyman's Wild Blueberries). 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 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!
Slurry to set filling
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. Follow the steps below to create the slurry:
- Combine sugar, cinnamon and salt in a small bowl. Set aside.
- In a small bowl, whisk together cold water and cornstarch. 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 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 folding until all the berries are coated with the slurry.
- 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 to 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!
- After assembling the pie, 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.
- Preheat the oven to 425°. This pie needs to bake at a high temperature for the filling to set and the crust to contain 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. It is best if the crust is golden.
- Place the pie on a cooling rack and enjoy the inviting aroma in your home! Allow to cool completely before serving.
- 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. Use a pie server to remove the slice.
- This pie is perfect on its own, but I don't think your guests will complain if you serve it with a scoop of vanilla ice cream or a dollop of whipped cream!
The answer is yes! Simply use the same amount of blueberries and use water in place of the blueberry juice.
The pie is best left at room temperature. Place in an airtight container or cover with foil. Cover the pie and store in the fridge if not serving within two days.
More blueberry desserts
Blueberry Pie Recipe
- 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 teaspoon Cinnamon
- 1 teaspoon Salt
- 4 Ounces Granulated Sugar (⅔ cup)
- 1 Large Egg, lightly whipped (used to wash the top of the pie)
- 1 tablespoon 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.