A blueberry pie stands out when it nails the sweet spot between flavors and textures. Each bite should offer juicy, plump berries that bring a burst of tartness, wrapped in a rich, flaky crust that cracks just right. The best pies don’t let the filling ooze out or dry up; they hold together, making each slice look as good as it tastes. Judges notice the deep color and shine of the fruit, the golden crust, and a scent that invites you in. When a pie gets this balance right, it can wow anyone and deserves every ribbon it wins.

How to Bake an Award-Winning Blueberry Pie Every Time

Print Recipe

A blueberry pie can win awards because it strikes the right balance: sweet, tart, juicy berries inside a crisp and flaky crust. Texture, flavor, and presentation all matter. The best pies showcase the bright flavor of blueberries, with a filling that holds its shape but is never dry.

Author: Diana

Ingredients

Scale

- 5 cups (about 750 g) blueberries (fresh is best, or see canned alternative below)

- ¾ cup (150 g) granulated sugar

- ¼ cup (30 g) cornstarch

- 1 tablespoon fresh lemon juice

- ¼ teaspoon ground cinnamon

- Pinch of salt

- 2 tablespoons unsalted butter (for dotting)

- Pie dough for a 9-inch double-crust pie (homemade or store-bought)

Get Recipe Ingredients

Cook Mode Prevent your screen from going dark

Instructions

If fresh blueberries aren’t available, drain two 15-ounce cans of whole blueberries packed in water or light syrup. Rinse and dry the berries well before using in the filling. Avoid pie filling products—they contain added sugar and thickeners that will throw off your ratios.

Prepare or buy a 9-inch pie shell
If you’re making it from scratch, my favorite pie crust recipe is at How to Make Pie Crust: The Complete Guide.

Make the Blueberry Filling

1. Combine the filling: In a large bowl, gently mix 5 cups of blueberries (thawed and drained if frozen or canned), ¾ cup of sugar, ¼ cup of cornstarch, 1 tablespoon lemon juice, ¼ teaspoon cinnamon, and a pinch of salt.
2. Toss the berries: Coat the berries evenly but gently to avoid crushing them.
3. Taste test: If the berries are extra sweet, use 1–2 tablespoons less sugar; if tart, add more sugar or a bit more lemon juice.

Assemble and Bake the Pie

1. Add the blueberry filling into the pie shell and gently smooth the top.
2. Scatter 2 tablespoons of butter in small pieces across the berries.
3. Cover with another piece of rolled dough (full crust or lattice), press edges to seal, and trim excess. Crimp the edges for a neat finish. Cut four short vents in the top if using a full crust.
4. Use a pastry brush to paint the crust with milk or a beaten egg for shine, then chill the pie in the fridge for 15–20 minutes.
5. Place the pie on a lower oven rack. Bake at 425°F (220°C) for 15 minutes, then reduce heat to 350°F (175°C) and continue for 35–40 minutes. The crust should be golden brown. Filling should bubble through the vents.
6. If the crust’s edges darken too much, shield them with foil.
7. Let the pie cool for at least 3 hours before slicing to give the filling time to set.

Let the baked pie cool to room temperature. Cover with foil and keep refrigerated for up to 3 days. When ready to serve, reheat at 300°F (150°C) for 10–12 minutes; this keeps the bottom crust crisp instead of soggy. Never microwave—this will ruin texture.