The BEST Blueberry Pie Recipe (2024)

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by Michelle
July 21, 2015 (updated Jun 5, 2023)

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4.64 (11 ratings)

When it comes to making pie, I tend to procrastinate and put it off,and I’m not really sure why. Every time I get down to actually making one, I’m reminded ofhow simple, uncomplicated and enjoyable a process it is. I’ve been wanting to try a new blueberry pie recipe for ages now… I made one a long, long time ago and while it was good,I knew a better blueberry pie was possible. When I saw how beautiful the blueberries looked at the grocery store on Saturday morning, I couldn’tignore the pie craving any longer.

One of the things I loathe about fruit pies is how often they fail to set up properly. There’s nothing worse than cutting into a beautiful pie, lifting out a slice, and seeing juice run everywhere. This blueberry pie recipe is the absolute best that I’ve ever had – it’s full of beautiful, fresh blueberries and the filling is the perfect consistency. Add to that my favorite crust recipe, and you have a pie trifecta.

There are two key components to getting the filling to set up as nicely as it does:

First, half of the blueberries are cooked down and mashed a bit, which creates a thick jam-like mixture. That is added to the remaining ingredients, including the rest of the fresh blueberries.

Next, granulated tapioca is added to the pie filling, which acts as a nice thickener and keeps the juices from thinning out and running.

I’m so glad that I talked myself into making this pie over the weekend – it took a lot less time than I anticipated and it is definitely the blueberry pie that I’ve been dreaming about. I served it for dessert on Sunday and everyone raved about it – they loved the crust and how fresh the filling tasted. A home run of a dessert, for sure!

Don’t let blueberry season end without making this pie, the recipe is definitely a keeper.

One year ago: Hot Artichoke-Fontina Dip
Four years ago: Chocolate Chip Cookie Dough Brownies
Six years ago: Anise-Almond Biscotti

Best Blueberry Pie

Yield: 8 servings

Prep Time: 1 hour hr 30 minutes mins

Cook Time: 1 hour hr 10 minutes mins

Total Time: 2 hours hrs 40 minutes mins

The best recipe for blueberry pie that I have ever made!

4.64 (11 ratings)

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Ingredients

For the Crust:

2½ cups (312.5 g) unbleached all-purpose flour, plus more for work surface
1 teaspoon salt
2 tablespoons granulated sugar
¾ cup (170.25 g) cold unsalted butter, cut into ¼-inch slices
½ cup (102.5 g) vegetable shortening, cold, cut into 4 pieces
¼ cup (60 ml) vodka, cold
¼ cup (62.5 ml) cold water

For the Filling:

6 cups (888 g) fresh blueberries, (about 30 ounces)
1 Granny Smith apple, peeled and grated on large holes of box grater
2 teaspoons lemon zest
2 teaspoons lemon juice
¾ cup (150 g) granulated sugar
2 tablespoons instant tapioca, granulated
Pinch of table salt
2 tablespoons unsalted butter, cut into ¼-inch pieces

For the Egg Wash:

1 egg
1 teaspoon water

Instructions

Make the Crust: Process 1½ cups of the flour, the salt and sugar in a food processor until combined, about two 1-second pulses. Add butter and shortening and process until hom*ogenous dough just starts to collect in uneven clumps, about 10 to 15 seconds; dough will resemble cottage cheese curds and there should be no uncoated flour. Scrape the bowl with a rubber spatula and redistribute the dough evenly around the processor blade. Add remaining cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into medium bowl.
Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Divide dough into 2 even balls and flatten each into 4-inch disk. Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days.
Remove 1 disk of dough from the refrigerator and roll out on a generously floured work surface to a 12-inch circle. Transfer the dough to a 9-inch pie plate, leaving at least 1-inch overhang on each side. Ease the dough into the plate by gently lifting the edge of the dough with one hand while pressing into plate bottom with the other hand. Leave any dough that overhangs the plate in place; refrigerate while preparing the filling, at least 30 minutes.
Make the Filling: Adjust oven rack to lowest position, place a rimmed baking sheet on the oven rack, and preheat oven to 400 degrees F.
Place 3 cups of the berries in a medium saucepan set over medium heat. Using a potato masher, mash the berries several times to release juices. Continue to cook, stirring frequently and mashing occasionally, until about half of the berries have broken down, the mixture is thickened and reduced to 1½ cups, about 8 minutes. Let cool slightly.
Place the grated apple in a clean kitchen towel and wring dry. Transfer the apple to a large bowl. Add the cooked berries, remaining 3 cups uncooked berries, lemon zest, lemon juice, sugar, tapioca, and salt; toss to combine. Transfer the mixture to dough-lined pie plate and scatter butter pieces over filling.
Roll out second disk of dough on a generously floured work surface to an 11-inch circle. Cut out rounds of dough, shapes, or prepare a lattice crust. Roll dough loosely around rolling pin and unroll over pie, leaving at least ½-inch overhang on each side.
Using kitchen shears, trim bottom layer of overhanging dough, leaving 1/2-inch overhang. Fold dough under itself so that edge of fold is flush with outer rim of pie plate. Flute the edges or press with tines of fork to seal. Whisk together the egg and water, and brush the top and edges of pie with egg mixture. Place in the freezer for at least 10 minutes.
Place the pie on the heated baking sheet and bake for 30 minutes. Reduce oven temperature to 350 degrees F and continue to bake until the juices bubble and crust is deep golden brown, 30 to 40 minutes longer. Transfer pie to wire rack; cool to room temperature, at least 4 hours. Cut into wedges and serve.

Notes

Note #1: You can use frozen blueberries in place of the fresh blueberries. If you do, cook half over medium-high heat without mashing, until they are reduced to 1¼ cups, about 12 to 15 minutes.

Note #2: The vodka in the crust is essential, as it evaporates in the oven, providing moisture but no gluten development. You may substitute another 80-proof liquor, but not water. If you cannot have vodka, I recommend using this crust recipe, doubled.

Nutritional values are based on one serving

Note #3: I did the star design on the crust using a double sided pie topper from King Arthur Flour, one side with stars and the other with cherries, which appears to be out of stock now.

Calories: 628kcal, Carbohydrates: 73g, Protein: 5g, Fat: 34g, Saturated Fat: 16g, Cholesterol: 73mg, Sodium: 308mg, Potassium: 164mg, Fiber: 4g, Sugar: 35g, Vitamin A: 720IU, Vitamin C: 13mg, Calcium: 22mg, Iron: 2.3mg

Did you make this recipe?

Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!

Author: Michelle

Course: Dessert

Cuisine: American

Originally published July 21, 2015 — (last updated June 5, 2023)

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60 Comments on “The BEST Blueberry Pie”

Heidi — June 26, 2023 @ 7:22 pm Reply
I made this blueberry pie today. It turned out so good. Last summer I made 2 pies and both were runny. The pie set up beautifully. This recipe is perfect and now I don’t have to fear a runny pie or a tasteless crust. The crust was flavorful and flaky. So many good tips, like the tapioca granules, cookie sheet under the pie, vodka works well, a new one for me. Thank you for the recipe.
Lori — August 12, 2021 @ 2:41 pm Reply
Michelle.
How much do you think I need to reduce the pie filling in order to fit a 7” pie plate?
- Lori — August 14, 2021 @ 1:46 pm Reply
  I ended up cutting this recipe in half and it is a perfect amount of filling for the 7” pie plate. I followed directions as is except did not add the apple. This recipe is a keeper. Thank you for sharing.
Heidelind — February 3, 2019 @ 9:13 am Reply
Absolutely flawless! I made this yesterday for a little family gathering. My brother-in-law commented on how perfect the filling was! And it really was:) I’ve never had a fruit pie set like that! Thank you!
Joanne — November 21, 2018 @ 9:11 am Reply
Hi! How necessary is the appple? My family is allergic to raw apples and I’m afraid to put it in uncooked. Thank you!
- Michelle — November 21, 2018 @ 10:11 pm Reply
  Hi Joanne, The natural pectin aids in thickening and it gives a little tart kick, but you can omit if you need to do to an allergy.
Renata — September 10, 2018 @ 1:10 pm Reply
Did you used to have another blueberry pie recipe that used your pâté brisee / perfect pie crust? My family loved that one and I would love to make it again — can you link to that one? Did you take down the post?
Thank you!!
- Michelle — September 14, 2018 @ 9:02 pm Reply
  Hi Renata, Is this the one you’re referring to? https://www.browneyedbaker.com/fresh-blueberry-pie/
  - Renata — November 16, 2018 @ 11:01 pm
    YES!
    Thank you so much!!
Ruth D'Amico — July 13, 2018 @ 8:36 pm Reply
Hi Michelle,
I was wondering Could I make your Best Blue Berry Pie in a tart pan instead of a regular pie plate?
Ive made your blueberry buckle…several times…its a hug hit .
thank you
Ruth
- Michelle — July 16, 2018 @ 10:26 pm Reply
  Hi Ruth, I think that would work just fine! Enjoy! :)
Amina — January 2, 2018 @ 11:06 pm Reply
Looks really good! Checkout my blog as well! I am a avid reader of your blog, but this might be my first comment!
CAROLYN WALDEN — June 13, 2017 @ 8:58 am Reply
If you needed this for a cookout….would you make the pie the day before the cookout (including cooking) or prepare, cover, stick in the fridge and cook the morning of the cookout? If the day before would you leave out on the counter overnight or store in the fridge? Thank you!
- Michelle — June 15, 2017 @ 8:53 pm Reply
  Hi Carolyn, I would make it completely the day before, and I would just leave it out on the counter overnight. Enjoy! :)
  - Adriana W. — June 16, 2017 @ 5:02 am
    Because it gets more moist if you let it sit for a day ? I worry that the crusts gonna feel like a chewing gum after a day…
  - Michelle — June 16, 2017 @ 10:05 pm
    Hi Adriana, Not at all! I actually never make pies the same day they are to be served, just because they should usually be cooled completely before serving and I never am able to start early enough. If you cut a pie before it’s cooled completely, the filling won’t have completely set up and you’ll have runny pie. The crust is unaffected by letting it sit overnight.
Roberta — November 23, 2016 @ 3:20 pm Reply
Hi Michelle,
I know you’ve answered a ton of questions, but not being overly familiar with tapioca,
can I use tapioca flour instead of tapioca granules? ( couldn’t find it) . Thanks –ie looks FABULOUS. Making it for Thanksgiving !
- Michelle — November 23, 2016 @ 9:21 pm Reply
  Hi Roberta, Tapioca flour will thicken it a bit, but not as much as the instant tapioca granules. It will still work, but the filling may be a bit runnier.
Marilyne — July 25, 2016 @ 10:04 pm Reply
Hi,
If I use a regular pie crust recipe (butter and shortening), do I still put it in the freezer for ten minutes and do I use the same cooking method and time?
Thanks
- Michelle — July 26, 2016 @ 11:24 am Reply
  Hi Marilyne, Yes, and yes! :) Enjoy!
jjmcgaffey — July 22, 2016 @ 12:37 am Reply
I make this a couple times every holiday season and occasionally in summer – love it! A trick if you’re using frozen berries – if the uncooked half is the tiny wild blueberries that Trader Joe’s sells, the pie is even more fantastic. I use Minute tapioca, but I do grind it, in a clean Krups coffee grinder – it’s useful for all kinds of spices as well.
Darla — June 17, 2016 @ 11:40 pm Reply
This truly was the best blueberry pie! I made it today and it turned out incredible. Such a hit! I love the texture and consistency of this pie. I also appreciate the tip you gave regarding placing the pie on a pan on the lowest rack. I’ve now made two of your recipes and both times they’ve been a huge success. Thank you!
CAROLYN WALDEN — April 19, 2016 @ 7:21 am Reply
Hi! Would a 9.5 pan work? Any other tips? Thank you!
- Michelle — April 20, 2016 @ 4:49 pm Reply
  Hi Carolyn, I think that should work just fine, you may just find that the pie is a smidge thinner than the one pictured.
  - CAROLYN WALDEN — April 21, 2016 @ 5:52 am
    Thanks Michelle! My neighbor’s favorite pie is blueberry and I want to make this for her birthday! Also tackling the crack pie for Mother’s Day! I have read through your post several times but if you have any additional suggestions send them my way!!!! Have a fabulous day!
Sarah — March 18, 2016 @ 7:28 pm Reply
This turned out horrible. The filling leaked all over my counters, my stove, myself, the floor on the way to the freezer. So I decided to drain some of the excess liquid in the kitchen sink before freezing. When I removed from the freezer it had leaked EVERYWHERE in there. In the oven it leaked EVERYWHERE in the pan below. What a disaster. Not sure what happened as I followed your recipe exactly to the “T”.
brazilian hair bundles — November 11, 2015 @ 10:32 pm Reply
I want to buy it for taste.
Laura Dembowski — August 30, 2015 @ 8:28 am Reply
This pie just screams summer! I love it! How did you make the picture collage at the top? Did you use a website?
Kim Kelly — August 25, 2015 @ 1:07 pm Reply
Found the dbl sided pie topper at Nordic Ware. They had a couple options
Deb Gile — August 11, 2015 @ 2:09 pm Reply
This is really the best blueberry pie I have ever had. I am usually not really good making pies, but his turned out really well.
Maureen T — August 9, 2015 @ 2:57 pm Reply
Tried the crust recipe but it looked like cookie dough and I could only use the vodka as it was too wet to accept the iced water.
When you refer to shortening do you mean Crisco or margarine? I used the butter plus 1/4 c imperial margarine and 1/4 cup of crisco (only had that much crisco)
SOS I need to finish my pie for dinner tonight.
- Michelle — August 12, 2015 @ 10:08 am Reply
  Hi Maureen, Shortening refers to Crisco. If it was too wet, it may have been processed for too long. It is a softer pie dough, though, which is why you can use a generous amount of flour for rolling and shaping.
Maureen Teachman — August 6, 2015 @ 11:54 pm Reply
Is the tapioca the instant tapioca? Do you have to grind it or only the large pearls that require grinding?
What is the purpose of the Apple? Is it for the pectin or flavor or what?
- Michelle — August 12, 2015 @ 10:06 am Reply
  Hi Maureen, Yes, instant tapioca. You don’t need to grind it unless you use the pearls. The apple is used both for flavor and pectin to further thicken the filling.
Gwen Watson — July 31, 2015 @ 10:38 pm Reply
For many, it’s the crust that’s the most difficult part of making pie. However, once that is mastered, pie is an easy thing to make! There’s nothing like a slice of blueberry pie in summer when blueberries are in season!
Waylon Carpenter — July 26, 2015 @ 11:18 am Reply
Another blueberry on the list. Seem like i’ll have a busy weekend coming up. Baking is a kind of urgent when your girlfriend can’t stop say about it and give you a real kiss. Lol
Barbara — July 23, 2015 @ 5:43 pm Reply
Do you think this would work with other berries, such as blackberries? I hate runny filling!
- Michelle — July 28, 2015 @ 10:09 am Reply
  Hi Barbara, I haven’t tried it, but it probably would!
Nat — July 23, 2015 @ 2:17 am Reply
That looks amazing! Question though – whenever I roll out the top layer of the pie dough, it always sticks to the surface. I know you say to be generous with flour….but is there ever too much flour when it comes to pie pastry? Otherwise I’d stretch out my cut outs! Thanks for any advice!
- Michelle — July 28, 2015 @ 10:12 am Reply
  Hi Nat, Up to ¼ cup for each round of dough. Using the vodka helps keep the gluten from forming, so you can use a little bit more flour. If I have an intricate cut-out design, I will roll out the dough, press my cutters into the dough, but then transfer the dough to the pie and do the actual cutting once it’s in place. That way the holes don’t stretch and rip.
  - Nat — July 30, 2015 @ 7:40 am
    Thanks Michelle! I was always worried it would turn the way pasta does.
    Another quickie- can you substitute arrowroot flour for the ground tapioca?
  - Michelle — July 31, 2015 @ 8:12 pm
    Hi Nat, I’m not sure how the arrowroot flour would work. I think in theory it should thicken, but maybe not quite as much as the tapioca. I’ve not tried it personally so I can’t vouch for it.
Carole white — July 22, 2015 @ 12:27 pm Reply
Sounds wonderful. Can you substitute frozen blueberries that are thawed for the cooked ones?
- Michelle — July 28, 2015 @ 10:10 am Reply
  Hi Carole, Please see note #1 on how to use frozen blueberries in the pie.
Fiona @ Get Fit Fiona — July 21, 2015 @ 5:38 pm Reply
Blueberries are probably my favorite berry. This pie looks amazing!
Tiffany — July 21, 2015 @ 5:16 pm Reply
This is my go-to blueberry pie and I make it every summer. The only exception is that I use Dorie Greenspan’s good for almost everything crust and the Cook’s Illustrated filling. Perfect!
Michelle — July 21, 2015 @ 12:18 pm Reply
I love this recipe as well and I make it every July! Sometimes I get frustrated with the extra steps in a Cooks Illustrated recipe, but the blueberry cooking/smashing and apple grating are SO worth it in this recipe. Yours turned out beautifully! PS, I’m looking forward to hearing your thoughts on Whole30. I’m in the middle of my first one right now–and obviously it hasn’t stopped me from checking your site every day for new delicious baked goods :)
Colleen — July 21, 2015 @ 11:28 am Reply
When you say “granulated” for the tapioca, does that mean you grind it?
- Michelle — July 21, 2015 @ 2:42 pm Reply
  Hi Colleen, The tapioca that I bought was already granulated. If you buy the pearl-size tapioca, you will need to grind it with a spice or coffee grinder.
  - Katy — June 26, 2016 @ 11:15 am
    What brand of tapioca do you use? I used Kraft ‘Minute tapioca’. Is this kind correct? I could tell this tapioca almost tasted like seed throughout the pie. Should I be using a different kind of tapioca?
    Thanks!
    Katy
  - Michelle — June 29, 2016 @ 9:47 pm
    Hi Katy, I think the brand is Reese tapioca.
Sprinkles of Sweeetness — July 21, 2015 @ 10:08 am Reply
I had a pie phase a couple of years ago, but after that I never made a pie again! Well, now I know what I’m doing on Saturday ;).
Kathy Rupff — July 21, 2015 @ 9:32 am Reply
Hi Michelle, Sounds DEeee-lish! If you don’t have vodka on hand, any suggestions on what you could use instead? Thanks!!
- Michelle — July 21, 2015 @ 2:41 pm Reply
  Hi Kathy, Any (non-flavored) alcohol that is 80-proof will work!
  - Kathy Rupff — July 24, 2015 @ 10:07 am
    Thanks, Michelle! I just noticed you answered this question in the fabulous “Notes” at the end of the recipe. Sorry I didn’t read it through… and thanks again!! (LOVE Joseph’s picture this week. :o)
  - Michelle — July 28, 2015 @ 10:08 am
    Hi Kathy, No problem, you’re welcome! And thank you, we just adore him :)
Diana — July 21, 2015 @ 9:22 am Reply
This pie looks so lovely! I always use tapioca in my cherry pies – it is great! Def looking forward to making this! By the way I have tried many of your recipes and they are ALWAYS a win win! I told my son who is moving away to college that this is the site he needs to check when looking up recipes to try and cook – Thank you again for your wonderful website! :)
Marla in AZ — July 21, 2015 @ 7:24 am Reply
YUM! That cut out top takes it over the top! (btw – a pie top cutter like that one is available on Amazon and there is another for apples and leaves and one with hearts and lattice too.)
- Michelle — July 21, 2015 @ 8:33 am Reply
  Hi Marla, Thanks so much for the tip on finding those on Amazon – I own those other two, as well! I love all of the designs!
Cali @ Cali's Cuisine — July 21, 2015 @ 6:31 am Reply
Your pie looks amazing! The method of making a jam and then adding fruit reminds me of how my mom used to make fresh strawberry pie when I was a kid. Yum! All this pie talk is making me hungry!