Recipe for Fresh Blueberry Pie That's Not Runny

Barbara Curry
by Barbara Curry
8 servings
25 min

As someone who is lives in a area with blueberry orchards and can eat their weight in blueberries, I know a little about this fruit. While I love a blueberry cobbler with ice cream, fresh blueberry pie should not be runny or gummy. The secret is to make a homemade jam and add fresh blueberries to it creating a Southern classic that you’ll be making all summer long.

A pie pan of fresh blueberry pie topped with whipped cream.

Searching for a blueberry pie recipe that’s not runny? This homemade pie uses fresh ingredients like blueberries, sugar, butter, and a bit of lemon juice to make a fresh, homemade pie filling that tastes far better than store bought, and only takes a few minutes. No baking is required.

With blueberry season close at hand, it’s always great to have some blueberry recipes you can make when they are freshest. If you’re not in the mood for a pie, try adding them to blueberry streusel muffins, or make a cake with peaches and blueberries or a blueberry bundt cake.

If you’ve never made a fresh blueberry pie, it’s even simpler than a blueberry cobbler. You’ll cook half of your blueberries with sugar, cornstarch, salt, and water until a thick jam forms. It doesn’t take as long as making strawberry jam because it has cornstrch to help thicken in.

After making a simple jam, you’ll pour the homemade beautiful purple filling over more fresh berries, and pour it all into a baked pie shell and you’re done! As it sits, it firms up so that when you slice it the slices stay together.

A slice of blueberry pie on a pie server.

Canned pie filling always seems to be too sweet and tastes goopy. But this homemade pie filling just tastes fresh, like you just picked the blueberries. It holds together so you can serve nice and tall, picture-perfect slices to all your guests.

What thickens blueberry pie filling?

When you’re making fresh blueberry pie filling, there are a few options for thickening it. Flour and cornstarch are the most commonly used, this recipe uses cornstarch. The cornstarch mixes with the liquid and makes a paste that is then distributed throughout the rest of the mixture, giving it a thick viscosity.

There’s a lot of science behind why this works, but basically, when the water and starch mix, they turn into gel, similar to gelatin. Cornstarch has very little flavor and you only need a small amount of it to create a desirable consistency, so it’s a great choice for thickening pie filling.

Since you are mixing fresh berries with the jam, you avoid that fake store bought texture and taste.

Can I make blueberry pie with frozen blueberries?

Yes! You absolutely can use some frozen blueberries to make this blueberry pie recipe, but you will also need fresh blueberries. To make blueberry pie with frozen blueberries, remove enough blueberries from the freezer to make your blueberry jam. Cook them with the sugar and other ingredients as directed.

However, you will be better off using fresh blueberries for the rest of the pie. Frozen blueberries will have more liquid and will make the pie watery. It will still be an amazing pie but it might not be as thick.

A slice of blueberry pie on a plate next to a pie pan.

Why you’ll love this blueberry pie with fresh blueberries

  • It’s easy to make.
  • It’s scrumptious. Homemade blueberry pie filling tastes so much better than what is used in some store bought pies.
  • It holds its shape well. Unlike canned pie filling, this fresh recipe isn’t sloppy and gooey. It holds together well so you get pieces of pie that stand up tall and look impressive.

Can I use a store-bought pie crust with fresh pie filling?

Yes! Store-bought pie crusts are a great option if you’re short on time and can’t go through the trouble of making a pie crust.

However, since you’re making your pie filling from scratch, I’d encourage you to try making your pie crust from scratch, too! You can use this recipe for homemade pie crust if you’d like.

You’ll need flour, cold butter, water, salt, and a touch of vinegar. A butter crust is so much flakier than a store bought crust and you can make it in advance and freeze it until you’re ready to make a pie.

There’s nothing like a flaky, buttery, homemade pie crust, is there?

Fresh blueberry pie recipe ingredients

Just a few ingredients.
  • Blueberries – You will need at least 2 cups of fresh, and a total of 4 cups. You can use 2 cups of frozen berries for the jam filling.
  • Pie crust – Use store-bought to save time, or make your own from scratch.
  • Butter – Unsalted butter is fine. If you decide to use salted butter, you can omit the salt in the recipe if you prefer. However, I think a bit of extra salt compliments the berries nicely.
  • Lemon juice – I highly recommend fresh lemon juice. Half a juicy lemon should make about 1 Tbsp. Don’t skip the lemon juice. It will add a fresh flavor to your pie filling and even makes the color of the filling look brighter. It also helps it thicken up and works as a preservative that helps the pie stay fresh for longer.
  • Pantry Staples – baking powder, baking soda, salt, cornstarch

How to make this a no-bake blueberry pie

Step 1: Bake your pie crust.

Go ahead and bake your pie crust according to the package or recipe directions. Set it aside to cool. You will need to use pie weights to keep it from puffing up.

Add pie weights before baking the pie crust.

Step 2: Make your pie filling.

Add 2 cups of berries to a saucepan along with the sugar, lemon juice, cornstarch, salt, and water. Bring it to a boil, stirring constantly. After 3-4 minutes, the mixture will thicken. You should see that your spoon leaves a path on the bottom of the pan. This is how you know it’s ready.

Add blueberries to water and sugar.
Cook the berries.
Add butter once the filling is thick.

Remove your pan from the heat, scoop the filling into a bowl, and let it cool in the freezer for 15 minutes.

Step 3: Assemble your pie.

Place 2 cups of fresh blueberries in your pre-baked pie crust. Top with the cooled blueberry jam mixture. Smooth the surface with a knife or spatula, and refrigerate for at least 2-3 hours (or overnight) to set up.

Let the filling cool.
Add fresh berries to a cooked pie crust.
Top with berries with the cooled filling.

Top with whipped cream and serve!

Tips for making fresh blueberry pie

  • Use fresh ingredients. Homemade desserts always taste best when you use fresh ingredients, especially berries.
  • If you use frozen berries for any part of this recipe, allow them to thaw on the counter, then use paper towels to soak up as much excess moisture as you can.
  • If you have extra blueberries keep them fresh with tips on how to keep blueberries fresh – hint – use a vinegar wash.

How to store fresh blueberry pie

This recipe will stay fresh on the counter for 2 days. Just cover the pie tightly with plastic wrap.

In the fridge, your blueberry pie will last up to 5 days. Cover it in the same way.

You can freeze your pie, or freeze your leftovers, too. Wrap the pie tightly in plastic, then in foil. Finally, put it in a freezer-safe Ziploc or airtight container and store it for up to 3 months.

What else can I do with blueberry pie filling?

Here’s a helpful tip: Blueberry pie filling isn’t just for pie! Pie filling is a really versatile baking ingredient. Here are some other ways you can use this homemade blueberry filling:

  • Forget the pie crust and place it in a parfait glass and top with whipped cream.
  • Blueberry handpies: Use the blueberry pie filling as a filling for homemade turnovers or hand pies – in this recipe, you can use fresh blueberries and your homemade jam instead of the apple filling.
  • Blueberry cheesecake bars: Swirl the jam into the top of your cheesecake for a delicious fruit-topped cheesecake.
  • Blueberry yogurt parfait: Use blueberry pie filling as a topping for a breakfast parfait. Layer vanilla yogurt, granola, and fresh berries.
  • Ice cream topping: Warm up the blueberry pie filling and drizzle it over a scoop of vanilla ice cream. Yum!
  • Blueberry oatmeal: Add a handful of fresh berries and a scoop of blueberry pie filling to a bowl of oatmeal to add flavor to your breakfast.

Fresh blueberry pie FAQs

Why is my homemade pie filling runny?

With this recipe, there are likely only 2 reasons your pie filling is runny. Either you didn’t cook the jam long enough or you used all frozen berries. Make sure your filling is really thick before you remove it from the heat. It will thicken up more as it cools, but it should be a bit thicker than canned pie filling before you remove it from the heat.

If you use frozen blueberries, make sure you remove excess water. If you use frozen berries, you might have to cook the jam a bit longer to get it thick.

How long does fresh blueberry pie filling last in the refrigerator?

If you make this filling but don’t want to use it right away, it will keep in the fridge for up to 5 days in a covered container. Keep in mind, it will get very thick, so it will be more difficult to use in a pie if you store it. If you want to use it for pie, I recommend you assemble your pie right away.

What spices can I add to fresh blueberry pie filling to enhance the flavor?

Blueberries are already deliciously sweet. I could eat them all day long. So this recipe will be great without any additional spices. But to change up the flavor, you can add a touch of cinnamon or nutmeg, freshly grated lime zest, or about 1 tsp of vanilla.

Recipe for Fresh Blueberry Pie That's Not Runny
Recipe details
  • 8  servings
  • Prep time: 20 Minutes Cook time: 5 Minutes Total time: 25 min
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  • ▢ 1 Pie Crust baked
  • ▢ 4 cups blueberries
  • ▢ 3/4 cup sugar
  • ▢ 1/8 teaspoon salt
  • ▢ 3 tablespoons cornstarch
  • ▢ 1/4 cup water
  • ▢ 1 tablespoon butter
  • ▢ 1 tablespoon lemon juice

Add 2 cups of blueberries to a saucepan with sugar, cornstarch, lemon juice, salt, and water. Bring to a boil, stirring constantly until it thickens and a spoon leaves a path on the bottom of the pan, about 3-4 minutes. It should be thick.
Remove from heat and let cool in the freezer for 15 minutes.
Place 2 cups of fresh blueberries in a baked pie crust. Top with cooled cooked blueberry mixture. Smooth the surface and refrigerate for 2-3 hours or overnight.
Top with whipped cream
  • If you use frozen berries for any part of this recipe, allow them to thaw on the counter, then use paper towels to soak up as much excess moisture as you can.
  • Make sure the pie crust is completely cooled before adding the berries.
Barbara Curry
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