Perfect Blueberry Pie made with juicy, sweet fresh blueberries and that isn’t runny when cut into!

A slice of Blueberry Pie on a plate.

If you’re looking to make a fresh blueberry pie that tastes amazing, isn’t overly sweet, and holds together when it’s cut into, rather than being a runny, soupy mess, you’ve come to the right recipe! After SO MUCH testing, trial and error (a big thank you to my mother, who is the pie-making master and helped me endlessly test this one) I’m bringing you a blueberry pie I can vouch whole-heartedly for!

Ingredients:

  • Blueberries: Smaller blueberries work best for blueberry pie. They are not so juicy, which allows the pie to thicken better. If you’d like to use frozen blueberries instead of fresh, I highly suggest using my triple berry pie recipe (use only blueberries) instead of this recipe. Using frozen berries in this pie will yield a runny pie filling, whereas that recipe calls for frozen berries and they get cooked into a thick filling before adding it to the pie shell.
  • Sugar: You can use a little less if your berries are really sweet.
  • Tapioca Flour: This is the secret ingredient that will keep your blueberry pie from being a runny mess when you cut into it. It works better than flour or cornstarch because you need less, and it wont alter the color or texture of the pie filling like those will. I use Bob’s Red Mill brand Tapioca Flour which most grocery stores carry, or you can find it online.
  • Lemon zest and Juice from a real/fresh lemon.
  • Prepared Pie Crust for a bottom and top crust. Homemade Pie crust will work a lot better than store-bought crust as store-bought will brown easier and become drier when baked at this temperature and length of time. Keep pastry for crust chilled before you roll it out and while you are making filling.
  • Egg white: for brushing on the top of the pie to create a beautiful golden, shiny crust. Sprinkle with a pinch of granulated sugar.

How to make Blueberry Pie:

Preheat oven to 400* F. In a medium bowl measure berries. Pour sugar over berries and then pour tapioca over sugar. Sprinkle the zest on and drizzle around the lemon juice.

A mixing bowl with fresh blueberries and tapioca flour on top.Stir gently to begin to coat the berries without crushing them. Let the berry-sugar mixture rest for 15 minutes, stirring gently every 5 minutes. Eventually the sugar and tapioca will begin to coat the berries and become wet looking and slightly sticky. After 15 minutes, spoon berries into prepared chilled pie shell. Sprinkle lightly with small dash of cinnamon (optional).

Fresh blueberry pie filling inside an unbaked crust in a pie pan.

Cover with chilled top crust.  Trim off any excess dough and seal and crimp the edge of pie. With a pastry brush, lightly brush the top crust with beaten egg white and sprinkle with granulated sugar. Make a small slit in the top crust to allow steam to escape.

Prepared blueberry Pie with a top crust, ready to bake.

Bake in pre-heated 400 degree F oven for 30 minutes, then cover gently with a piece of aluminum foil to keep the pie from over browning.  Bake an additional 25 minutes, remove foil and bake 5 more minutes for a total of 60 minutes.

Cool this pie for at least 3-4 hours before cutting, (and for best results, refrigerate for another hour after it cools, before cutting).

A slice of blueberry pie being removed from the pie dish by a spatula.

Pro Tips:

  • Keep pie dough for crust chilled before you roll it out and while you are making filling. Remember the saying,”assemble COLD, bake HOT”.
  • To avoid a runny blueberry pie, use smaller berries, use tapioca flour, and allow the baked pie to cool as instructed in the recipe! If your pie still has some excess liquid after cutting it, just spoon it out or soak it up with paper towel.

Make Ahead and Freezing Instructions:

To Make Ahead: The pie can be completely prepared and stored in the fridge one day ahead of time, which will give the filling extra time to set up. The pie crust can be made ahead and stored in the refrigerator for several days or frozen for up to 3 months.

To Freeze: Allow the pie to cool completely, cover and freeze for up to 3 months. Thaw overnight in the refrigerator and allow to come to room temperature before serving.

Try my other popular Pie recipes:

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Recipe

A slice of Blueberry Pie on a plate.
Prep 20 mins
Cook 1 hr
Cooling Time: 3 hrs
Total 4 hrs 20 mins
Add to Meal Plan

Ingredients
  

  • 4-1/2 c. fresh blueberries*
  • 1 cup sugar*
  • 1/3 cup Tapioca Flour*
  • 1 teaspoon lemon zest
  • 2 Tablespoons fresh lemon juice
  • dash cinnamon (optional)
  • Homemade Pie crust (my recipe makes the 2 crusts you'll need for this recipe-one for the top and bottom).
  • 1 egg white , beaten
  • Sugar , for spinrkling

Instructions
 

  • *This recipe nicely fills a small 9'' pie pan. If using a deeper 9'' pie pan, use 6 cups fresh blueberries and ½ cup tapioca flour.
  • Preheat oven to 400* F.
  • In a medium bowl measure berries. Pour sugar over berries and then pour tapioca over sugar. Sprinkle the zest on and drizzle around the lemon juice. Stir gently to begin to coat the berries without crushing them. Let the berry-sugar mixture rest for 15 minutes, stirring gently every 5 minutes. Eventually the sugar and tapioca will begin to coat the berries and become wet looking and slightly sticky.
    A mixing bowl with fresh blueberries and tapioca flour on top.
  • After 15 minutes, spoon berries into prepared chilled pie shell. Sprinkle lightly with small dash of cinnamon (optional).
    Fresh blueberry pie filling inside an unbaked crust in a pie pan.
  • Cover with chilled top crust. Trim off any excess dough and seal and crimp the edge of pie. With a pastry brush, lightly brush the top crust with beaten egg white and sprinkle with granulated sugar.
    Prepared blueberry Pie with a top crust, ready to bake.
  • Bake in pre-heated 400 degree F oven for 30 minutes, then cover gently with a piece of aluminum foil to keep the pie from over browning. Bake an additional 25 minutes, remove foil and bake 5 more minutes for a total of 60 minutes.
    Overhead photo of a baked blueberry pie.
  • Cool this pie for at least 3-4 hours before cutting, (and for best results, refrigerate for another hour after it cools, before cutting).

Notes

Blueberries: Smaller blueberries work best for blueberry pie because they're not so juicy, which allows the pie to thicken better. *This recipe fills nicely a small 9'' pie pan. If using a deeper 9'' pie pan, use 6 cups fresh blueberries and ½ cup tapioca flour.
Sugar: You can use a little less sugar if the berries are extra sweet.
Pie Crust: Keep pie dough for crust chilled before you roll it out and while you are making filling. Remember the saying,”assemble COLD, bake HOT”. Homemade Pie crust will work a lot better than store-bought crust as store-bought will brown easier and become drier when baked at this temperature and length of time.
Tapioca Flour: I use Bob’s Red Mill brand Tapioca Flour, which most grocery stores carry it, or you can find it online. You can substitute cornstarch, but in my testing, tapioca flour thickens the sauce better.
Cutting the pie: It's crucial to allow the pie to cool for the instructed amount of time. If your pie has excess liquid after cutting just spoon it out or soak it up with paper towel.
Make Ahead Instructions: The pie can be completely prepared and stored in the fridge one day ahead of time, which will give the filling extra time to set up. The pie crust can be made ahead and stored in the refrigerator for several days or frozen for up to 3 months.
Freezing Instructions: Allow the pie to cool completely, cover and freeze for up to 3 months. Thaw overnight in the refrigerator and allow to come to room temperature before serving.

Nutrition

Calories: 344kcalCarbohydrates: 59gProtein: 3gFat: 11gSaturated Fat: 3gSodium: 181mgPotassium: 93mgFiber: 2gSugar: 31gVitamin A: 32IUVitamin C: 8mgCalcium: 12mgIron: 1mg

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About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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  1. 5 stars
    This is exactly what I am looking. My family loves blueberry pie, but I am always hesitant to make it because it because it’s always so runny. This looks just perfect. Can’t want to try it. Thanks!