Blueberry Pie Recipe That Is Not Runny

Blueberry pie can be a tricky pie to make. Let me share my Blueberry Pie Recipe That Is Not Runny with all the tips and tricks I use for creating the perfect pie! Fruit fillings on pies have to be thickened somehow or you wind up with a runny mess.

I love making this during blueberry season, but I will also give you options for using frozen berries out of season as well.

If pies are your thing, let me suggest a few of my favorite pie recipes to you. Chocolate pecan pie is a family favorite that I make several times each year. We also love cherry slab pie, especially since this recipe was designed to feed a crowd. Cherry pie is such a classic. Now, if you are wondering whether or not you need to grease your pie pans, read this post. Although this post is all about whether or not you can freeze cherry pie, the information also relates to blueberry pie as well.

Jump to:

• What Makes This Blueberry Pie So Good?
• Ingredients
• How To Make- Frozen Blueberries
• How To Make- Fresh Berries
• How To Make A Lattice Top
• Notes
• Blueberry Pie Recipe That Is Not Runny

What Makes This Blueberry Pie So Good?

Blueberry pies are such bright pies. Their flavor is cheerful and reminds me of summer. Out of all the berry pies, this is one of my favorites. Fruit pies are so good, but can also be really runny if you don't know how to make the filling.

Homemade blueberry pie is so much better than store-bought pie with canned filling. Don't let the homemade filling intimidate you though. It is actually really simple to make. I will explain more about this below.

In this recipe, you will find everything you need to make the perfect blueberry pie. Everything from the pie crust, filling, shaping, baking, and serving.

Ingredients

• Pie Dough- I love to make my homemade pie dough and even have a spelt pie crust that I love using with this pie. Both those recipe makes the best flaky pie crust. If you do not want to make your pie crust, you can always buy them. No shame in using a store-bought crust. Pillsbury is a brand I have used in a pinch before and it turns out well. It is also easy to find and inexpensive.
• Blueberries- I really like to use fresh blueberries, but that is not always possible. Frozen berries will also work, and I will add notes below.
• Lemon juice- it only takes a touch, but it is a nice flavor addition to the pie. I also like to add lemon zest for an extra boost of flavor.
• Thickener- my top choices for this are cornstarch and quick-cooking tapioca. I will explain more about these below. Both will help prevent the runny pie filling we want to avoid. I almost always use cornstarch as a thickener. This can also be done with a flour mixture, but I prefer the other options noted.
• Granulated sugar- I also like to use coarse sugar for sprinkling on top of the pie crust before baking.
• Egg- For the egg wash
• Butter- for brushing the bottom

How To Make- Frozen Blueberries

Prepare your pie crust- make sure this is done in advance, as it will need to be chilled before use.

Prep berries- add your blueberries, lemon juice, and lemon zest to a pan. Combine the cornstarch and sugar. Or the tapioca and sugar. Stir this into your berries.

Cook Berries- If the berries are frozen, they will take a little more time to thaw and bring to a boil. Stir this occasionally as it starts to cook, then frequently before it comes to a boil. You don't want it to burn on the bottom.

Cool Filling- The filling should be thickened, but not overly thick. It will thicken more when it cools. The same is true after baking. It will be slightly thinned, but thicken after it is cooled. Cool to room temperature.

Make pie- Roll your pie dough out to fit the pan. Remember as you roll it, it needs to be a few inches bigger than the pan so you can tuck it under and crimp edges. I used a 9-inch pie pan for mine. Brush the bottom of the crust with melted butter. This keeps you from getting a soggy crust.

Fill and top - Fill then decide on the top crust. I will explain more about the lattice crust below.

Finish pie -Brush the top of the pie with an egg wash and sprinkle with sugar.

Bake until the pie is a beautiful golden brown.

Remove it from the oven carefully and let it cool on a wire rack slightly before serving.

Slice with a sharp knife to serve. My husband swears you cannot eat this pie without a generous scoop of vanilla ice cream.

How To Make- Fresh Berries

When you use fresh berries, the process is so much easier.

Start as above by rolling out your bottom crust and placing it in the fridge to chill.

Now, instead of cooking the filling, simply mix everything together. I add a tablespoon or so of water to this mix, just to give the sugar/cornstarch mixture something to stick to. Fill your bottom crust and top as you like! This is a much simpler method, but I know fresh berries aren't always available.

The video will show both processes.

How To Make A Lattice Top

Creating the picture-perfect lattice pie crust can feel intimidating, but let me take some of the mystery out of it. If you create the lattice top right on top of the blueberry filling, you are going to end up with such a mess. Let me teach you a better way.

I almost always create my lattice top off of the pie, freeze it, then add it on later. Let me explain.

A 9-inch pie plate is what I used, so I knew I needed my top to be a little smaller than this to sit on the inside of the bottom crust.

Trace the bottom of the pan on a piece of parchment paper and add an inch all the way around.

Roll out your pie with your rolling pin, as shown in the video. Then cut the dough into strips. I like to do this with a pizza cutter to create strips of dough.

Flip over the parchment paper, you don't want to create a crust over pencil marks.

Start creating the lattice pattern. You can make the strips close together or further apart.

Trim the lattice up to the circle you traced. This is a little tricky to see, I do it by gently lifting the edges of the lattice. The edges don't have to be perfect, so just trim as close as you can.

Now, gently slide this onto a cookie sheet turned upside down and into the freezer. Freeze the top until you are ready to use it. Then, gently place it on the top.

If it is too big, trim it with scissors or a sharp knife.

Pro Tip: Your pie pan matters. I have more details on pie pans and how they affect your baking in this informational post.

Notes

• If you have used frozen blueberries as opposed to fresh berries, you might have to adjust the recipe a touch depending on the water content of the berries. After the filling has cooked and should be thickened if it isn't as thick as shown in the video, create a cornstarch slurry. This is done by mixing 3 tablespoons of cornstarch with 1 tablespoon of water.
• Do not overcook the filling. Only cook until it is thickened. Remember it will also cook as it is baking in the oven.
• Once it is mixed and smooth, pour half of it into the filling while mixing constantly. Continue to mix while it cooks for several minutes. If you need to thicken it more, pour in the rest. Use this sparingly though and make sure you have let it cook between adding more.
• This pie can also be made with a crumble topping if you prefer. This is a much simpler way to make the pie without the top pie crust. All you do is combine ½ cup flour, ½ cup oats, ½ cup melted butter, ½ cup brown sugar, and ½ cup of walnuts or pecans. Mix them well and sprinkle them over the top.
• I almost always use a crumb topping when I am baking this pie with fresh blueberries. The filling will shrink while it is baking, but with the crumb topping, it will shrink with it, no problem.
• I like to add a baking sheet under my pie after about 30 minutes of baking. Berry pies are notorious for bubbling over, and nothing is worse than burned pie filling out of your oven.

• Pie
• Whole Wheat Pastry Flour