Blueberry Pie

Blueberry pie with the best flakey and buttery homemade crust and a delicious, lightly sweetened blueberry filling – perfect served warm with a big scoop of vanilla ice cream!

Blueberry Pie

Blueberry pie with a big ol’ scoop of ice cream is one of the best desserts in the world. This blueberry pie is full of beautiful fresh blueberries, for a sweet, tangy perfectly textured pie filling, with a crispy, flaky, buttery crust!

Blueberry Pie

This pie is perfect made in the summer, with sweet, fresh, summer blueberries or for a perfect fruit pie to add to Thanksgiving dinner!

My husband’s favorite fruit in desserts is blueberry, blueberry pie, blueberry cobbler, blueberry cheesecake, blueberry ice cream, etc. I’d never actually made a blueberry pie for him, but I knew it was a recipe I wanted to perfect to make this year for Thanksgiving and I think I finally got it just right!

Blueberry Pie

I had a couple failed attempts making the pie first, with the blueberry pie filling being completely runny even after letting the pie set for several hours. Now I’m all for a juicy filling, but this was like pure blueberry juice.

Blueberry Pie

So I’ve got a couple tips that hopefully I can help you with to make sure this blueberry pie recipe turns out for you on your first try!

Tips for making the perfect blueberry pie: 

  • Use smaller blueberries. Smaller berries are less juicy than the big fat berries and will need less cornstarch to thicken the pie filling.
  • Bake your pie until the filling starts bubbling throughout. Then bake it for about 10 more minutes. This allows the cornstarch to fully activate, to thicken the filling right. (We live in high altitude place, so mine most likely takes a little longer than yours if you live at sea level – but I baked this for 65 minutes)
  • If your blueberries are a little tart you may need a little extra sugar. I’d add maybe one or two or three extra tablespoons, but too much more and it will affect the consistency of your pie filling since sugar soaks up some of the cornstarch.
  • You need about 2 1/2 teaspoons to 1 tablespoon for every cup of fruit. This pie has 5 cups, so I used 5 tablespoons to make sure the filling thickened up nicely.
  • The benefit of using cornstarch over flour is that you need a little less of it to get the same amount of thickening power.

I made my own all butter pie crust for this pie, which takes it to the next level – but if you are in a hurry you can throw it together with a pre-made crust as well! But let me tell you, this crust is so good – I baked up the extra pieces covered in cinnamon sugar and they are one of my favorite snacks!

The pie is, in my opinion, best topped with a big scoop of vanilla ice cream, or homemade whipped cream!

Blueberry Pie

Looking for more delicious blueberry recipes?

  • Blueberry Coffee Cake
  • Lemon Blueberry Sweet Rolls
  • Greek Yogurt Blueberry Pancakes
  • Blueberry Cheesecake

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