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A hand serving a slice of a homemade blueberry pie with a golden lattice crust and thick, juicy filling from a white dish on a pedestal stand, representing the final Blueberry Pie Recipe.

The Perfect Blueberry Pie Recipe (No More Runny, Soggy Bottom!)

Tired of soupy, runny blueberry pie? Our foolproof "pre-cooked filling" hack guarantees a thick, jammy filling and a perfectly crispy, flaky crust. This easy recipe works with fresh or frozen berries!
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Prep Time 30 minutes
Cook Time 45 minutes
Cooling Time (Crucial!) 2 hours
Total Time 3 hours 15 minutes
Servings: 8 slices
Course: Dessert, Sweet
Cuisine: American, Holiday
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

For the Pie Crust
  • 2 Pie Crusts (for 9-inch pie) Use 1 package store-bought (for easy hack) or our Ultimate Pie Guide recipe.
For the "Jammy" Filling (The Hack):
  • 4 cups Blueberries (600g) Fresh or Frozen (Do not thaw!).
  • 3/4 cup Granulated Sugar (150g)
  • 4 tbsp Cornstarch (30g) The secret thickener.
  • 2 tbsp Cold Water (30ml) To make the slurry.
  • 1 tbsp Lemon Zest (Approx. 1 large lemon) The "Secret" Flavor!
  • 1 tbsp Lemon Juice (15ml)
  • 1/4 tsp Cinnamon (Optional)
For Assembly (Egg Wash):
  • 1 Large Egg Beaten.
  • 1 tbsp Water (or Cream) (15ml)

Equipment

  • 1 9-inch Pie Dish
  • 1 Medium Saucepan For pre-cooking the filling.
  • 1 Whisk
  • 1 Rolling Pin
  • 1 Pie Weights or Dried Beans For blind baking the crust.

Method
 

Prep the Crust (The "Soggy Bottom" Fix)
  1. Preheat Oven: Preheat oven to 400°F (200°C).
  2. Roll Crust: Roll out one pie crust and fit it into your 9-inch pie dish. Crimp the edges.
    An unbaked pie crust fitted into a light blue ceramic dish with crimped edges, sitting on a floured counter with a rolling pin, preparing for a homemade blueberry pie.
  3. Blind Bake: Line the chilled pie shell with parchment paper and fill it with pie weights (or dried beans). Bake for 15 minutes.
    An unbaked pie crust in a blue dish, lined with parchment paper and filled with white pie weights, prepped for blind baking to ensure a flaky pie crust.
  4. Finish Blind Bake: Remove the parchment and weights. Bake for another 5-7 minutes, until the bottom is just beginning to turn golden. Set aside.
  5. Lower Oven Temp: Reduce oven temperature to 375°F (190°C).
    A light blue ceramic pie dish holding a fully blind-baked pie crust that is light golden brown, resting on a cooling rack, ready to receive the blueberry pie filling.
The "No-Runny" Hack (Pre-Cook the Filling)
  1. Make Slurry: In a small bowl, mix the Cornstarch and Cold Water until smooth. This is your "slurry."
    A hand whisking cornstarch and cold water in a glass bowl to create a thickening slurry for a homemade blueberry pie filling.
  2. Cook Filling: In a medium saucepan, combine the Blueberries (fresh or frozen), Sugar, and Lemon Juice. Cook over medium heat for 5-7 minutes, until the berries start to "pop" and the mixture is bubbly.
    A stainless steel saucepan on the stove containing fresh blueberries simmering with sugar and lemon juice, showing the mixture boiling and berries beginning to pop to create a hot, bubbly blueberry pie filling.
  3. Thicken (The Hack): Whisk the cornstarch slurry into the bubbling blueberries. Continue to cook, stirring constantly, for 1-2 minutes until the filling becomes very thick and jammy.
    A hand whisking a white cornstarch slurry into a saucepan of hot, bubbling blueberries and sugar, performing the hack to thicken blueberry pie filling.
  4. Cool (Crucial!): Remove from heat and stir in the Lemon Zest. Let the filling cool down for at least 15-20 minutes.
    A hand grating fresh lemon zest directly into a saucepan of hot, thickened blueberry pie filling, adding a bright citrus flavor before cooling.
Assemble & Bake (The Lattice Top!
  1. Assemble: Pour the cooled jammy filling into your blind-baked bottom crust.
    A hand spreading dark, jammy blueberry pie filling into a fully blind-baked pie crust using a small metal spatula.
  2. Lattice: Roll out the second pie crust and cut it into 1-inch strips. Create a beautiful lattice top over the filling.
    Hands weaving strips of pie dough over the dark blueberry pie filling to create a beautiful lattice crust, with a pizza cutter nearby.
  3. Egg Wash: In a small bowl, whisk the Large Egg and 1 tbsp Water. Brush this egg wash over the lattice crust.
    A hand using a pastry brush to apply egg wash to the unbaked lattice crust of a homemade blueberry pie, ensuring a golden brown finish.
  4. Bake: Bake at 375°F (190°C) for 30-35 minutes, or until the lattice crust is deep golden brown and the filling is bubbling.
  5. Rest (Do Not Skip!): Let the pie cool on a wire rack for at least 2 hours before slicing. This allows the jammy filling to set completely.
    A freshly baked, steaming hot homemade blueberry pie with a golden-brown lattice crust, resting on a wire rack to cool after being removed from the oven.

Notes

  • Frozen Berries: Do not thaw frozen berries! Use them directly from frozen (Step 7); you may just need to cook for 2-3 extra minutes.
  • Soggy Bottom Fix: The combination of "Blind Baking" (Step 3) and "Pre-Cooking" (Step 8) is the foolproof hack to prevent a soggy bottom.
  • Crumb Topping: Instead of a lattice, you can use a Pecan Streusel topping (like our Sweet Potato Casserole recipe).