I made quite a few adjustments starting with mixing in half the about of blueberries with Huckleberries and I ommited sugar and used a good splash of Balsamic Vinegar in with the berries as well as some turmeric turned into a gluten free coconut oil crust with chopped almonds.
I am only fourteen years of age and I have made this whole pie so many times I cannot even count! The first time I attempted this recipe I followed it down to every single word since I was only eleven, and the pie turned out perfect for Thanksgiving. Now I can adapt the recipe into mini pies and I love it! This pie crust and pie recipe is perfect for any occasion and I really appreciate it’s simplicity and great flavor. Thanks so much!
Hi Megan, that’s wonderful! I’m so glad you like to cook and you have mastered this recipe.
I have no lemons in hand. Do I need lemon juice and what is it’s purpose? Thank you
Hi Deb, blueberries aren’t that acidic. The lemon juice helps brighten the flavor of the blueberries when baked in the pie. Otherwise they can be cloyingly sweet or a little bland.
I used your blueberry pie recipe with 2 significant changes and was very happy with the results! I made this pie for a 4th of July potluck using tart, strongly flavored Alaskan blueberries that my family and I had picked last summer. Because of the berries I was using, I tripled the sugar (yes, that’s one and a half cups!) which resulted in a pie that was still pretty tart, but just about right. Since the berries were picked last summer, they were frozen, but after all the time and effort we spent picking them, I couldn’t bring myself to follow your directions about thawing the berries and pouring off the juice. So I added 2 extra tablespoons of corn starch (for a total of 1/4 cup + 2 Tablespoons). I mixed the berries with the sugar/starch mixture and let them on the table while rolling out the crust, (your wonderful “no-fail sour cream pastry”) but they were still frozen when I put the pie in the oven. This resulted in the pie taking longer to bake (at least 40 minutes more), and I had to put aluminum foil around the edges of the crust to keep them from burning. The pie also needed several hours in the fridge before it set up, but when it did, it was wonderful and was worth all the trouble! I really like your site and am looking forward to making several other of your recipes (with a lot fewer alterations, since there will not be any frozen Alaskan blueberries involved!)! Thanks for a great site!
Hi Frank, thanks for your comment! It’s so important to adjust recipes for the produce, so I’m glad you made the adjustments you needed to compensate for your extra tart Alaskan blueberries. I didn’t realize that Alaskan blueberries were so tart, good to know! Also happy that you made and liked the sour cream crust. It’s so good with this pie!
Made this recipe the other day and both I and my family were SWOONING — truly delicious! I am currently sitting on 20 POUNDS of fat, beautiful blueberries and looking for some good suggestions to preserve. (I’ve already made jam and syrup.) My question — do you think it would be possible to can your pie filling recipe?? As in basic, make the filling and water bath can it? While I’m a long time baker, I’m relatively new to canning. Your thoughts? Many thanks!
Hi Julianna, So glad you like the pie! I don’t think there is enough sugar in it to safely water can the filling, though you could probably pressure can it.
I currently have this pie baking in the oven and it is smelling yummy! I used my own vodka pie crust recipe because since I learned it, I never use another recipe! I did not have any lemon or lime juice so I had to leave it out, I hope it doesn’t have a negative effect on the overall flavor.
Can I freeze this before I bake it and bake it later? What temp would I bake at if frozen?
Hi Christy, great question. I haven’t tried freezing it first so don’t know what to tell you.
Tried recipe with home made crust. Everything was good except it was too sour. I think that after berries are coated they should be left to rest for an hour or so . That way they can absorb the sugar.
Hi George, letting the berries rest with the sugar for an hour won’t make them more sweet, but it will make them release more water. Berries vary in sweetness, depending on the batch you have. So you can always taste the berries coated in sugar and if it’s too sour for you, add more sugar.
why do you need the egg wash?
Hi James, the egg wash gives the pie a lovely finish. Basically it’s just for looks. You can skip it if you want.
great pie….i used cornstarch-3 tablespoons-if the berries are real soft i might use a little more cornstarch-heaping tablespoons… and about a half cup of sugar–plus i cook my pies at 490 for a hour..they seem to come out better that way..it is tough at times to get the right outcome-eather to runny or to firm-it all depends on the berrie-firm or soft- from the start..
ps: i found a great ready made crust from our local food mart…61 years old and just now getting into this baking thing–fun stuff..!
I made this pie today. It is heavenly. Everyone loved it. Thanks for your web site. I’ve done many other of your recipes, savory and sweet, and all are great. ~Ginny
This recipe is super delicious!! I tried this recipe for the first time last night and I came across this recipe because I had lost my old one and I am so glad I lost it. This recipe will definitely replace my old one. The pie was delicious! Even my sister thought so and she has never been a big fan of blueberry pie, but she loved this one. She even told me she is now a fan. Thanks for this wonderful recipe! It’s simple and delicious and I wouldn’t change a thing!! Thanks again.
this is my first time making this pie,can i use lime juice and zest instead of lemon?
Hi Jan, I haven’t tried it with lime. You might try just squeezing a little lime juice on a few blueberries and then tasting to see if you like the flavor combo. If you do, then make the pie. ~Elise
Fantastic! I made it using frozen berries and since they were a little watery (even after lots of draining) I added a little extra flour to thicken. The pie came out looking and smelling so delicious I could hardly stand to wait to eat it! But, I managed to and it was well worth it. Delish!
I have to bake 5 different kinds of pies for Thanksgiving Dinner. Can this be made ahead of time and frozen?
I don’t recommend it. What you could do is make ahead the pie crust and freeze that. You wouldn’t even have to defrost it to cook the pie. ~Elise
This is an amazing recipe! I have just made my 4th CI blueberry pie and it is cooling on my kitchen table. CI are genius about the chemistry of cooking and the crust and thickening agents for the berries turns out a great pie every time.
Unfortunately, I wasn’t satisfied with this blueberry pie recipe. I omitted the lemon zest becuase I didn’t have any fresh lemons in my kitchen, but I did add the lemon juice from a bottle that I keep in my fridge. Its hard to believe that just 1 tablespoon of lemon juice made the pie SO sour! Maybe my blueberries weren’t fully riped so that could have been another fator why the pie was so sour.
I made this pie, and it was really good! The only problem I had was that it was super runny! How can I solidify it a little more? Should I add more flour?
Yes. The runnyness depends on lots of things. First, the pie should be completely cooled before eating, that will help the filling firm up. Other than that, not all blueberries are alike. Some have more moisture than others, so it’s sort of a crapshoot whether or not the pie will be runny. You can use more thickener – flour, cornstarch, instant tapioca. All will work to help thicken the pie. If you use too much flour it may make the filling taste a bit gummy. ~Elise
So when it says to refrigerate the pie for 30 mins before baking, could I refrigerate it over night and bake the next day? Thanks.
Yes, you can do that. But then I would refrigerate the crust and the filling separately if I could. ~Elise
This recipe used about four pounds of frozen wild Maine blueberries, defrosted and drained! It made a large, deep, ten-inch pie. It was delicious, but I would cut it by a third for a nine-inch pie.
I just pulled this pie out of the oven, and I cannot wait to try it! Unfortunately, I’ll have to wait for the pi day celebrations later tonight. Thanks for the killer recipe (if it smells this good, it can’t be anything but delicious)!
I made this pie and it was delicious! Seriously may have been the best blueberry pie I have ever had.
So, this is the first pie I’ve ever made. I’m 18 years old and I really like to cook and yesterday I decided I was going to make blue berry pie. I was really nervous at first because my mom said pie crust is hard to make. But, I made it and it turned out better than I could have hoped for! I didn’t use as many blue berries because the ones I had were SO juicy. So I used 1/2 cup flower in the filling insted of 1/4 cup. I also took your advice and put the extra sugar in the pie crust. Something I did TOTALLY diffrent from this was, I did not use the egg wash at all. Insted, I wet my fingers with milk and rubed the top of the pie and sprinkled it with sugar before baking. This was something my mother taught me to do. Everyone who ate a slice of this pie, said it was the best they ever ate! Thank you so much for the recipe! Oh, and I also left out the lemon zest but I did put in the lemon juice. Again, thank you so much. I LOVE this pie and I will never make another blue berry pie recipe. This one is perfect!!!!
I made this tonight. I’ve renamed it “OMG Blueberry Pie” because, well, OH MY GOD! This beats any Amish pie I’ve ever had.
This was the first pie I ever made and it was delicious. Thank you!!!!!
Can’t wait to try this. Do you think a sugar substitute, like agave syrup, could be used?
Possibly. If you try it, please let us know how much you used and how it turned out. ~Elise
If I were to add unflavored gelatin powder, how much? Also, as asked by a previous person, can the pie filling be cooked separately? I might want to skip the crust altogether for dieting reasons. Thanks.
Regarding the gelatin, your guess is as good as mine. Yes you can cook the pie filling separately. Just put all the ingredients into a saucepan and cook on medium heat until the berries are cooked and the filling has thickened. ~Elise
This is the second time that I have made this recipe. I used fresh blueberries both times. It was amazing and super easy.
This pie (& crust) is wonderful. Not overly sugary sweet like store bought pie. I used frozen blueberries we picked. It brought bright summer back in the middle of winter! Thanks for the great recipe.
Can I use a store bought pie crust or does it have to be homemade?
Yes, you can use a store bought pie crust. ~Elise
This pie is so delicious! It is perfect like it is. I would not change anything! It is a berry pie so it has to be juicy. I baked it twice already and everyone just loved it. It will be my number one recipe. I translated the recipe and shared it with my friend in Russia and she loved it even without an ice cream. I bet this recipe will go around! Thank you very much. ~Marina
I just made this pie last night for a dinner party (running a rather large risk as it was my first attempt at pie crust!) and is went over with rave reviews. I made a lightly sugared vanilla whipped cream to compliment the potentially tart pie, and the combination was divine. I added a little extra lemon zest and a little bit more sugar to the berry mixture and sprinkled a little bit of ground sea salt on the hot crust. Thanks again for another wonderful recipe!
My wife made this pie and it was incredible! Great recipe.
I tried this recipe – it turned out great! I tweaked it slightly, added 1/3 cup breadcrumbs to the base crust to avoid it being too soggy at the bottom. Love your website.
Add Gelatin powder to the Fruit Filling so it is a little firmer.
Here is another blueberry pie filling recipe
3 tablespoons cornstarch
1/2 cup water
3 cups frozen blueberries (you can thaw and strain)
1 tablespoon lemon juice
1 tablespoon butter or margarine
2/3 cup sugar
1/4 teaspoon salt
6 tablespoons (from 4-serving size box) berry blue-flavored gelatin (this is what makes it firmer)
1 teaspoon grated lemon peel
If I were to add gelatin, I would use unflavored gelatin, so that there are no artificial flavorings competing with the blueberries. ~Elise
Try clear gel instead of flour or cornstarch. Looks fabulous with no floury taste. I generally use 6 tablespoons for a 10″ berry pie.
This is my first attempt at making a pie. I am sorry if it is a stupid question, how deep is your pie pan? The one I have is two inches deep. Is it too deep? Would that affect the duration of the cooking time?
Good question. Two-inches would be a deep pie pan. It shouldn’t make a difference though, if you are using the same amounts of ingredients listed. If you are increasing the fruit though, to fill up the pan better, then yes, it will take longer to cook. How much longer I don’t know. I would just watch it until the center is thick and bubbly. ~Elise
Now is the time for blueberries here in NJ so they are fairly cheap right now, and all the rain we had last month made them big and juicy.
I’ve always liked blueberry pie but was always afraid to make it, thinking it would be too much work or the filling would be too runny.
I decided to try this one and it is great, even with refrigerated pie dough, which also makes it easier and faster. I would definitely make this again.
I made this recipe for a 4th of July cookout and it turned out perfectly. There were eight people at the party three desserts available and the pie was completely gone by the end of the night. You do the math!
Thanks, Elise, for making me look good. I’m slowly becoming known as a good cook. For someone who bought pie crust (and still does in a pinch) most of her life that’s a big deal.
How can anyone resist a good blueberry pie? Especially one with a homemade crust. So glad it worked out for you! ~Elise
Can you cook the filling prior to making the pie
so you know exactly how your filling will turn out?
Don’t think so. ~Elise
I’ve cooked half of the blueberries with cornstarch and sugar, let cool and then fold remaining blueberries into mixture. Turns out perfect every time. Great texture too! I also love adding a little nutmeg into my blueberry pie instead of cinnamon. Give it a try.
Pretty well exactly how I make my berry pies. I too use flour for thickening, I think it is a more natural thickener, I find tapioca turns the pie jelliesh (is that a word)?
Only thing I do different is the wash of the top crust. I baste with heavy cream and then sprinkle on a bit of granulated sugar.
I bake my pies the same way too, hot to get the berries cooking and the juices flowing, then slow to fully cook and thicken.
Here’s a tip I picked up from a commenter that replied a possible solution to a complaint of a runny cherry pie filling. It applies to blueberry as well. She says it’s from Cook’s Illustrated and I’m dying to try it:
“here’s a tip courtesy of CI to keep a cherry (or berry) filling from turning out soupy: for 4 cups of fruit, add 2 Tbsp finely ground tapioca and one grated Granny Smith apple, wrung dry (place grated apple in dishtowel and squeeze all the juice out, then add to the fruit before dropping into crust.) This created a truly perfect fruit filling: the apple vanished (VANISHED, I tell you!) leaving no trace of flavor or texture, but its natural pectin brought the fruit filling together so that it was lush and moist, not in the least sticky or gummy, but not runny at all.”
Great tip, thanks! ~Elise
I have been working on making blueberry pies this year and find that with 1/4c flour, or with 1/4c corn starch, that my pie is still too “runny”. I have nice berries, but lots of juice. I pretty much follow a recipe like this, but use a crumb crust topping rather than a full crust. Any suggestions other than tapioca?
Thanks, love your site!
I would lower the heat after the top has browned, and just cook it longer. Or add a little more flour or corn starch or instant tapioca. That and let it cool completely before serving. If it is at all warm, it will be runny. ~Elise
I realise that some may like a very “runny” pie as in your photo, and at least one poster has commented on the juiciness factor. It’s important to reiterate (as you do in the recipe) that the filling of a pie like this must be thickly bubbling under the crust in order for the flour to do it’s job in thickening. My mom is famous for not adhering to this rule – we serve blueberry pie in soup bowls at her house (not that that’s necessarily a bad thing…)
Another pie success from Elise! this was a wonderful recipe. I used frozen blueberries and the all butter crust so I added 1 cup of sugar instead of 1/2. It was sweet without being too sweet. I think 1/4c flour worked well, the filling was runny enough and not gooey. Thanks again! I can wait until August to used fresh blueberries!
I made this recipe a few days ago. Blueberries are really expensive here and this is not the season so I used frozen blueberries (I always have a lot of these in my freezer, for Blueberry Muffins ^^) This recipe was a really good idea, and I loved it! My mother and my sister too! Thank you very much. I’ll make it again!
Each year after the commercial picking of a local blueberry farm I am handed about 600 acres of berry plants that are still loaded with excellent berries. Usually we just eat them fresh, frozen, or I turn some into wine. But this year I decided to try to make a pie with some. I used your recipe for the all butter crust- BEST CRUST EVER!!!- and followed this recipe for the pie. It was a major hit. The crust was being eaten withing minutes of being pulled from the oven, and we couldn’t wait for the rest to cool enough to cut into. Needless to say the pie was gone by lunch the next morning, (I finished the pie at 11PM) so another pie was made to replace this one. Thanks for the very easy recipe that goes so well.
I just made this pie (first ever blueberry pie I’ve ever made) and it’s okay – I would definitely triple or quadruple the sugar in the pie crust (I used the all butter pie crust recipe from the link) – and I’m not the type who normally says things like that. The crust was excellent, otherwise – I used LIGHT SPELT flour and butter and it was VERY light and flaky.
The filling was good, I did what Adelle (comment above) suggested and used apple pie spice (mixed my own from an online recipe) but I would up that too. I couldn’t really taste the spices in the filling. I also used spelt flour in the filling.
Despite my lack of enthusiasm, my 13 year old son said that the pie rivalled the Menonite pies from St. Jacob’s, Ontario, and was definitely better than his grandma’s pie (my mom’s – not my husband’s mom’s – just so we don’t start any family wars!) So if a 13 year old boy likes it, then it must be good!
This looks like a simple and satisfying recipe. Thank you. I offer a couple of tweaks here, that might solve a couple of questions/problems that have come up in the comments. Instead of all purpose flour (to thicken your juices) I use instant flour like Wondra and also a tbsp. of Minute tapioca. It doesn’t make a gooey jelly, just keeps it nice and firm. Just sprinkle Wondra and tapioca over berries with the sugar and toss around. Also, along with the lemon juice I usually add up to a full tablespoon of lemon zest. Really seems to spark the flavor! My final tweak is to use Apple Pie Spice instead of plain cinnamon. This spice mix, which includes ground cloves, etc. offers a subtle layering of flavors that makes a very sophisticated but utterly traditional blueberry pie. Can’t wait to make one! Good luck from NH where we are enjoying a bumper crop of both cultivated and wild blueberries this year. P.S. A room temp slice of this fab pie for breakfast is a wonderfully indulgent treat…not too sweet and filled with anti-oxidants and more importantly….delish! Enjoy the season. Adelle
Hi Elise! I’ve found everything on your site to be easy and delicious, including this pie. However, even after allowing it to cool to room temperature, when I cut it last night I discovered a major malfunction–despite the 1/4 c. flour, it was so watery that when I pulled the first piece out, the juice level rose to the height of the top crust of the pie left in the pan. No berries, just watery juice! I handpicked the blueberries myself on Sunday morning, so I don’t think it’s the berries (as I said, it tasted great), but I’m flummoxed as to why this happened. Ideas?
Sounds like your berries were extra juicy. Sometimes that happens with fruit. I just made a batch of apple butter last night where the opposite happened. Usually the apples give up much more liquid and it takes an hour to cook them to the right consistency. Last night’s batch cooked up in 30 minutes and started out much thicker than normal. With pies, I think perhaps having lots of vents on the crust will help the moisture escape better. ~Elise
Tased terrible. Followed the recipe exactly. Couldn’t be more disappointed. Awful recipe. i think it was the lemon.
Or perhaps the blueberries you used weren’t flavorful or sweet enough. This is a pretty basic blueberry pie recipe, the most likely thing to go wrong with it is the quality of the ingredients. ~Elise
The pie was good, I made my own crust and made it thicker; try it if you’re a lover of the crust.
I made this last night & my husband said it was the best! I used frozen blueberries & yes I let them thaw & then added about a 1/4 cup more flour.
Would this recipe be just as good using frozen blueberries? If yes, should I thaw them first?
Yes, defrost them first, and drain them. ~Elise
I realize I am coming about 2 years late to the party, but my step-daughter’s new boyfriend, in a very generous effort to ingratiate himself to me, a professed lover of blueberries, brought to me about 18 pounds (no joke) of berries he picked with his own hands.
So, I’ve been trying to find recipes for them. I usually toss a handful of berries into my protein shake every morning, but I think it would take me about 37,000 shakes to exhaust my supply of berries. A couple of days ago, I found a recipe for blueberry buckle, which was nice, but I wanted pie.
The only problem: I cannot make pie crusts. I, who make an entire Thanksgiving meal for 10 people from scratch every year have to buy pre-made crusts for my apple and pumpkin pies. It makes me sad.
But, your link to the crust recipe (along with a new Braun food processor I picked up at a yard sale) inspired me to try making this pie along with a homemade crust.
And it worked! The pie is lovely. Well, it *was* lovely, until my beloved husband and my youngest daughter and I got our meaty paws on it. Now, it is demolished. But it was heavenly!
Thank you very much for the great recipe.
I tried your recipe and the results are amazing.My family loves it! The egg wash makes the pie look devinely. Thanks a million. Daisy 07-25-06
I tried this recipe with rye flour by mistake and the pie came out tasting amazing.
Super recipe–simple and delicious. I used a ton of organically grown berries bought at the Berkeley Farmers’ Market.
I had a hellish time locating the pastry crusts: Berkeley Bowl? Nope. Whole Foods? Uh-uh. Astronomicos? Finally! And pricey! The crusts cost as much as the berries. But so worth it. I’m told the brevity of the ingredients list–flour, butter, water, salt–is a good sign.
Maker is a San Francisco company called French Picnic , whose site wasn’t responding when I went looking.
This pie is absolutely delicious. I made this pie for a friend of mine and now she uses some of her land to grow blueberries so that I can make her more pies! I flute the edges and put 4 slits on top of the pie, very pretty.
Thank you so much for you help. Everything went well and delicous.
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