Blueberry Pie Recipe

This blueberry pie recipe has a healthy new look! It’s super easy to make too.

It makes a delicious pie with NO refined sugar! Naturally sweetened with honey and real blueberries. With this healthier, clean eating dessert, you can have your pie and eat it too!

An overhead view of a whole blueberry pie with a single slice removed.

Marie’s vs. Tiffany’s Blueberry Pie Recipe

I have to say that I’ve never been a fan of pie. It just hasn’t appealed to me in the past. I used to work for Marie Callender’s, a restaurant famous for its pies. Even with all the free pie I could eat (I was a manager), I just couldn’t bring myself to enjoy it like other baked goodies.

Little did I know what I was missing in a HOMEMADE pie. Goodness gracious!!! Homemade is W.A.Y. better than any pie you can get in a restaurant or store. W.A.Y. better. Hands down, no contest, W.A.Y. better.

Frozen Blueberries Or Fresh Blueberries?

I can only share my own experience from the many times I’ve made this recipe.

Fresh blueberries – The berries, after baking, are a bit softer, particularly the skins. They gel better too. There isn’t any extra water from freezing, so the pie won’t be as runny.

Frozen blueberries – These can be easier to keep around because they last so long in the freezer. And they will totally work for pie. But there are three very slight drawbacks to using frozen blueberries.

  1. The skins seem to be a bit tougher in the finished pie. They have a bit more “chew” to them.
  2. The pie will be a bit runnier, so it will require more starch to help it gel. Frozen berries make a runnier pie because of the water they take on when frozen.
  3. It may take a few extra minutes of baking for the pie to get hot enough to bubble, which means it’s fully done. If your crust starts to brown too much, cover it loosely with a piece of foil.
  4. If you want to offset most of these things, use a dry/granular sweetener. It will help everything except softening the skin. For a mildly sweet pie, use a ½ cup. For a sweeter pie, use ¾ cup. I don’t recommend 1 cup unless you have a very serious sweet tooth.
A whole Blueberry Pie with a single slice removed.

Blueberry Pie Ingredients

Pie crust  – You’ll want to bake the bottom crust ahead of time for about 10 minutes.

Blueberries – I prefer fresh berries because they tend to hold up better. But you can absolutely use frozen berries if that’s all you have on hand.

Apple sauce – Make sure this is unsweetened, or your pie may end up being too sweet. Plus, a bunch of processed, refined sugar is never a good idea. Even in apple sauce.

Arrowroot powder – tapioca starch or cornstarch works too. This is used to thicken the filling into more of a pie-like “jelly” that most folks are used to. Don’t skip this, or your pie will be too watery.

Honey – You can use maple syrup as well, but the finished pie won’t be as sweet. Maple syrup has a milder sweetness than honey. But don’t add more, or your pie will be too watery. You can always add a little stevia to enhance the sweetness if that’s a concern and you don’t want to use honey.

Eggs – optional – for egg washing top crust for a golden finish.

How To Make Blueberry Pie From Scratch

The Blueberry Pie filling ingredients added to the mixing bowl for this Blueberry Pie Recipe.

Preheat oven to 350 F.
Add all pie filling ingredients to a large mixing bowl.

The Blueberry Pie filling mixed in a mixing bowl.

Mix all filling ingredients in a large bowl and stir until well mixed.

The Blueberry pie filling added to the crust in the pie pan.

Pour the filling into your pie crust.

The vents cut into the top crust for this Blueberry Pie Recipe.

Top with the upper crust and cut vents in the top to release steam as the pie bakes.

The crust edges, pinched for baking.

Pinch the edges of the pie crust to close it all the way around.

Brushing an egg wash onto the top crust just before baking.

Brush on an egg wash if you wish for a more golden crust. Bake until you see the fruit start to bubble (approximately 50-60 minutes, depending on how your oven bakes).

The finished blueberry pie, cooling in the pie pan.

Remove from oven and allow to cool.

How Long Does Blueberry Pie Last?

This will keep for 3-4 days in the fridge. Keep it covered with plastic wrap or in a pie/cake storage container with a tight-fitting lid.

Can You Freeze Blueberry Pie?

If you want to freeze this, I recommend making the pie and then freezing it before baking. Freeze it raw. But be aware that there will be extra liquid in the pie. The crust may not firm up as well either, depending on the crust you use. It’s often best to use a pre-frozen crust. Do not freeze with the top crust. Wrap the pie with a double layer of plastic wrap.

Can You Make Blueberry Pie In Advance?

  • The whole pie – The raw pie can be made a day in advance and baked the following day. Just be sure to allow time for cooling.
  • The pie crust – You can make the pie crust in advance and either keep it in the fridge for 2 days and then use it or freeze it for up to 2 months. Wrap it well for freezing. I find they freeze best in those disposable aluminum pie pans.
  • The pie filling – You can make the filling separately ahead of time and freeze it for up to 2 months. Set in the fridge for 24 hours to thaw, then use as usual.

Decorative Pie Crusts

I’m not great and making my pies beautiful like some folks. I just don’t have the patience for it. But here’s a video I found on different ways to top your pie. It’s quite good!

YouTube video

Blueberry Pie Recipe Tips

  • Never cut a warm pie – The pie filling needs time to cool and gel. If you cut the pie just out of the oven, the filling will stream out like water. Cool it completely, and then if you want it warmed up, you can do so with a single slice in the microwave.
  • Don’t use extra flour to roll out the crust – Pie crust does not need extra flour when rolling it out. Adding extra flour can give you a very breakable and hard-to-handle crust. If you are worried about the dough sticking, roll it between two pieces of parchment paper, or lay down a silicone or Silpat baking mat.
  • Always vent a double crust pie – If you are putting a crust on the top that has not decorative holes or openings (like in the video above), then you’ll need to vent the pie. Meaning, you’ll need to make some cuts in the top to allow steam to escape during baking.
  • Place the pie on a preheated baking pan – When you preheat your oven, place a cookie sheet in the oven to warm up with it. Then place your pan on that. This will help avoid a soggy crust, even on pre-baked pie crusts.
  • Place the shelf low – In your oven, move your rack to the lowest rung. This also helps avoid soggy pie bottoms.
  • Make sure you see bubbles – In order for a blueberry pie to properly gel, the filling needs to get hot enough to boil (bubble). If you open your oven and don’t see at least a few bubbles, bake longer, until you do see bubbles.
  • Use a pie pan with an edge – This helps avoid overspill in your oven from the bubbling filling.

Bake pies on the lowest oven rack on a preheated sheet pan.

This helps prevent soggy bottom crusts. A rimmed pan also prevents juicy fruit pies from bubbling over onto your oven floor.

More Easy “I Can’t Believe This Is Healthier Pie” Recipes

How To Make Healthier Pie Crust

Don’t make the filling for your pie until you have a healthier pie crust to put that filling into!

Blueberry Pie Recipe

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An overhead view of a whole blueberry pie with a single slice removed.

Healthy Blueberry Pie

This classic American favorite gets a healthy makeover, and it turns out even better than the store-bought stuff!!
4.44 from 37 votes
Print Pin Rate Add to Collection
Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 8 servings (one 9 inch pie)
Calories: 115kcal

Equipment

  • Standard pie pan

Ingredients

  • 1 standard pie crust (see recipe link above)
  • 1 lb. fresh blueberries
  • ½ cup apple sauce (unsweetened)
  • 3 tbsp. arrowroot power (tapioca starch or cornstarch work too – use organic to avoid GMO's.)
  • ½ cup honey
  • 1 large egg (optional – for egg washing top crust)

Instructions

  • Preheat oven to 350 F.
    Add all pie filling ingredients to a large mixing bowl.
    The Blueberry Pie filling ingredients added to the mixing bowl for this Blueberry Pie Recipe.
  • Mix all filling ingredients in a large bowl and stir until well mixed.
    The Blueberry Pie filling mixed in a mixing bowl.
  • Pour the filling into your pie crust.
    The Blueberry pie filling added to the crust in the pie pan.
  • Top with the upper crust and cut vents in the top to release steam as the pie bakes.
    The vents cut into the top crust for this Blueberry Pie Recipe.
  • Pinch the edges of the pie crust to close it all the way around.
    The crust edges, pinched for baking.
  • Brush on an egg wash if you wish for a more golden crust.
    Bake until you see the fruit start to bubble (approximately 50-60 minutes depending on how your oven bakes).
    Brushing an egg wash onto the top crust just before baking.
  • Remove from oven and allow to cool.
    The finished blueberry pie, cooling in the pie pan.

Notes

Please note that the nutrition data is a ballpark figure. Exact data is not possible. Also note that this data reflects the pie filling only. Please see pie crust recipe for that data.

Nutrition

Serving: 1slice (1/8 the pie) | Calories: 115kcal | Carbohydrates: 30g | Sodium: 1mg | Potassium: 65mg | Fiber: 1g | Sugar: 24g | Vitamin A: 30IU | Vitamin C: 5.8mg | Calcium: 5mg | Iron: 0.3mg

Recipe from the Gracious Pantry archives, originally posted 6/8/11.

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33 Comments

  1. Would it be possible to substitute half the agave/honey for granulated stevia or Truvia? My diabetic beau misses those kinds of treats. 🙂

    1. The Gracious Pantry says:

      Charlena – I don’t see why not, although you may have to play with the amounts a bit. But it should work, though to be honest, I’ve never cooked with stevia, so I don’t know how it cooks. Maybe you can cook a small batch of fruit as a test run to see how things thicken up.

  2. oh my now do you have a clean lemon pie? Then hubby and I will be in heaven lol. Also how would I go about cleaning up a heritage recipe for rhubarb pie, it has custard so yummy

    1. The Gracious Pantry says:

      Rebecca – Working on a lemon recipe, haven’t figured it out yet. It’s not as simple as I’d hoped.

      I’d have to see the recipe in question to help you clean it up. You can email it to me if you’d like.

  3. Hi Tiffany,
    I have just found your blog and love it!
    I wanted to make a pie and was wondering can i make a pie with blueberry, apple and raspberry together? If so how would I make it? If not which will work well together?
    Thank you 🙂 E

    1. The Gracious Pantry says:

      Evie – I would just follow this recipe but divide the berry content in to thirds so you can get your mixture. Should work great!

  4. Anonymous says:

    Sarah – Fantastic! I have to say I loved that pie dearly. I purposely did not remake it because I liked it a little too much!

  5. Anonymous says:

    Cassadelphia – Wonderful! I’m so happy you enjoyed it!

  6. traderslostart says:

    Sometimes I love your comments as much as the making the recipe that provoked the comments! LOL

  7. graciouspantry says:

    My pleasure! I’m so happy you both enjoyed it!

  8. Stephanie says:

    Blueberry pie is my husband’s favorite! I am going to make this for him tomorrow night!

    1. The Gracious Pantry says:

      Stephanie – I certainly hope he enjoys it!

  9. What type of pie crust is clean? Do you have a recipie?

  10. 5 stars
    Hi Tiffany…. I made this today for our 4th of July picnic. It turned out so good. Trying to figure out a way I can put a slice aside for myself (hidden) for later. My crusts are starting to look prettier.

    1. The Gracious Pantry says:

      Rose – Glad you liked it! 😀

  11. A pound of blueberries would be the equivalent to how many cups?

    1. The Gracious Pantry says:

      Marilyn – I’m not sure. Weight is very different than volume and would depend on the size of your berries. If you were to do a direct conversion, 1 lb. = 16 oz. = 2 cups. But that doesn’t mean that 2 cups = 1 lb.

  12. Will frozen blueberries work? Would also like to leave out the bottom crust. Any suggestions?

    1. The Gracious Pantry says:

      Jo – For this recipe, you need fresh blueberries and a bottom crust. Sorry. 🙁

  13. 5 stars
    This is a fantastic pie and it is so easy. I used 4 cups fresh blueberries. I added 1 tablespoon of fresh lemon juice to the mix, a dusting of cinnamon (not cinnamon sugar, just cinnamon) on the pour (before I added the lattice top crust), and a dollop of butter on top of the lattice crust. Thanks for an outstanding recipe. Can’t wait to try the clean Cherry pie.

    1. The Gracious Pantry says:

      Sandy – Fabulous!!! I’m so happy you enjoyed it! 😀

  14. 5 stars
    Loved this pie, a keeper! Would it work with peaches instead of blueberries?

    1. Dianne – Thanks so much! I’m so happy you loved it! It’s one of my person favorites too. Yes, this should work with most fruits, including peaches. Enjoy!

  15. Penny Fairhurst says:

    5 stars
    Best pie I have ever made. I make my own crust and it is wonderful.

    1. Penny – Yay!! This is truly one of my favorites. It’s so delicious. I’m so happy you enjoyed it! 😀

  16. 5 stars
    Thanks For Sharing this amazing recipe. My family loved it. I will be sharing this recipe with my friends. Hope the will like it.

  17. 5 stars
    Super easy recipe and came out pretty good. I made 2 today. Thank u

    1. Kim – I’m so happy you enjoyed it! It’s one of my favorite recipes. I make at least 2-3 every summer!

  18. 5 stars
    I made this with pre-made store bought pie crust and maple syrup in place of honey and it was wonderful.