Blueberry Pie

Our easy Blueberry Pie recipe is loaded with fresh blueberries and a hint of lemon. Most importantly, it holds it's shape perfectly when served.

This Blueberry Pie deserves it's own fan club!

It took some serious testing with my mom (the pie master!) to create the perfect blueberry pie filling that doesn't spill all over the pie plate when you cut into it. And I'm SO pleased with the result; the best blueberry pie recipe with a flavorful filing. If you pair it with our homemade pie crust (pah-LEAZ use a homemade crust!) it's one of my favorite pie recipes, ever. Right up there with Key Lime Pie, Cherry Pie, Apple Pie, Triple Berry Pie, and Chocolate Cream Pie.

How to make Blueberry Pie:

Assemble: Make the blueberry pie filling by combining blueberries, sugar, tapioca, lemon zest and lemon juice. Gently stir to coat the berries,then let the mixture rest. Repeat this 2 more times over the course of 15 minutes. Pour blueberry filling into a chilled pie shell and sprinkle cinnamon on top. Apply top crust, using a while pie crust with a slit on top for steam to escape, or a lattice design.

Bake: Lightly brush the top with egg wash, then sprinkle with granulated sugar. Bake at 400°F (200°C) for 30 minutes then tent with aluminum foil to keep it from over browning, and bake an additional 25 minutes. Remove foil and bake for 5 more minutes (about 60 minutes total). Allow to cool for at least 3-4 hours, then refrigerate for another hour before cutting. Enjoy with a scoop of vanilla ice cream, if desired.

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Blueberry Pie

The best Blueberry Pie recipe is loaded with fresh blueberries, a hint of lemon, and holds it's shape perfectly when served.

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Cooling Time: 3 hours hours

Total Time 4 hours hours 20 minutes minutes

Servings 8

Calories 188kcal

Author Lauren Allen

Cost 15

Equipment

• Pastry Brush
• Pie Pan

Ingredients

• 6 cups fresh blueberries* , about 2 lbs
• 1 cup granulated sugar* (120g)
• 1/2 cup Tapioca Flour* (57g)
• 1 teaspoon lemon zest
• 2 Tablespoons fresh lemon juice
• 1 dash ground 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
• granulated sugar , for sprinkling

Instructions

• Preheat oven to 400°F (200°C).
• Bottom Crust: Add rolled out pie dough to a 9'' pie pan and refrigerate while you make the berry filling.
  Homemade pie crust
• Blueberry Pie Filling: Measure blueberries into a medium bowl. 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. The sugar and tapioca will begin to coat the berries and become wet and slightly sticky.
  6 cups fresh blueberries*, 1 cup granulated sugar*, ½ cup Tapioca Flour*, 1 teaspoon lemon zest, 2 Tablespoons fresh lemon juice
• After 15 minutes, spoon berries into prepared chilled pie shell. Sprinkle lightly with cinnamon.
  1 dash ground cinnamon
• Top Crust: Cover with chilled top crust (make a slit in the top to allow to vent), or strips of crust to make a lattice top. Trim off any excess dough and seal and crimp the edges of pie dough. With a pastry brush, lightly brush the top crust with beaten egg white and sprinkle with granulated sugar.
  1 egg white, granulated sugar
• Bake in pre-heated 400 degree F (200°C) 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, then refrigerate for another hour or more, before cutting and serving.

Video

Notes

Blueberries: Smaller blueberries work best for blueberry pie because they're not as juicy, which allows the pie to thicken better. 

Sugar: You can use a little less sugar if the berries are extra sweet.

Pie Crust: Keep pie dough chilled. Homemade Pie Crust works best.

Tapioca Flour: I use Bob’s Red Mill brand Tapioca Flour, which most grocery stores carry, 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: Baked blueberry pie is great to make one day ahead of time before serving. The pie crust can be made ahead and stored in the fridge for 2-3 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.

Nutrition

Calories: 188kcal | Carbohydrates: 48g | Protein: 1g | Fat: 0.5g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 8mg | Potassium: 98mg | Fiber: 3g | Sugar: 36g | Vitamin A: 61IU | Vitamin C: 13mg | Calcium: 9mg | Iron: 0.4mg

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I originally shared this recipe November 2020. Updated November 2023 and May 2025.

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