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5 from 5 votes

Blueberry Pie Recipe That Is Not Runny

Prep Time25 mins
Cook Time45 mins
Total Time1 hr 10 mins
Course: Dessert
Cuisine: American
Keyword: blueberry, fresh blueberries, frozen blueberries, homemade pie dough, pie
Servings: 8
Author: Amy- A Red Spatula


Fresh blueberries

  • 1 recipe pie dough this can be homemade or store-bought
  • 5 cups fresh blueberries
  • 2 teaspoons lemon zest
  • 1 tablespoon water
  • ½-3/4 cups granulated sugar this will depend on how sweet the blueberries are.
  • cup cornstarch
  • dash salt
  • 1 tablespoon melted butter

Frozen blueberries

  • 1 recipe pie crust
  • 5 cups frozen blueberries
  • 1 tablespoon water
  • 2 teaspoons lemon zest
  • cup plus 1 tablespoon cornstarch
  • ½ cup granulated sugar
  • dash salt
  • 1 tablespoon melted butter

Crumb Topping- optional

  • ½ cup flour I like to use whole wheat
  • ½ cup regular oats
  • ½ cup brown sugar
  • ½ cup chopped walnuts or pecans
  • ½ cup melted butter


Fresh blueberries

  • Preheat the oven to 375 degrees.
  • Roll out your bottom crust, then brush with the melted butter.
  • In a medium-sized bowl add the blueberries, lemon zest, and water. Mix together so the berries have a little water on them.
  • In another small bowl, mix together the sugar, salt, and cornstarch. Pour this over the blueberries and mix to coat.
  • Fill the prepared pie crust. Top as you like, either with a top crust, lattice top, or crumb topping. If you are using the crumb topping, combine all ingredients and place them on top of the blueberry filling.
  • Place in the oven and bake for 40-50 minutes. If you need to, put a pie shield around the crimped edges.

Frozen Blueberries

  • Combine the sugar, salt, and cornstarch in a small bowl. Mix well.
  • Add 4 cups of frozen berries and lemon zest to the pan. Pour the sugar mixture over this and mix well. Reserve the other 1 cup for later.
  • Turn heat on medium and cook, and add in the water. Make sure you are stirring continuously so it doesn't burn. It will melt and start to cook and thicken.
  • Once it has cooked for several minutes and is thickening, add in the remaining cup of berries. Continue to cook for another 2-3 minutes. Remember to stir, with this much cornstarch, it will burn easily.
  • Remove it from the heat and let it cool.
  • While it is cooling, prepare your pie crusts. Roll out the bottom and fit it into your pan. Fold over the edges and crimp.
  • Decide how you want to do the top crust.
  • Once the filling is cooled to room temp, fill the bottom crust and top as you like.
  • If you are using a top crust, make sure to brush it with egg wash and sprinkle it with sugar.
  • Place in the oven and bake until it is golden brown. You may need to add a pie shield after about 20-25 minutes. My pie took about 40 minutes to bake. Just keep an eye on it.
  • Remove it from the oven and let it cool. Then, place it in the oven. If it is at room temperature, it won't hold as well and will be runnier than if it is chilled overnight in the fridge.


  • 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.