I had a bunch of blueberries to use up in my freezer and was seeing company today, so decided a blueberry pie was in order. I’ve made berry cream pies before, but not a traditional blueberry pie. The secret to a good blueberry pie that doesn’t boil over and sets like a dream, is to make, and cool, the filling first! Make a day ahead and it’s perfect!

I used a Pillsbury pie crust (usually found by the butter or other Pillsbury tubes), since I didn’t have the time to make my own. I love that they

roll out and you can roll them even thinner if desired. I find the pie crusts you find in the freezers don’t fit a proper pie plate and generally are broken into pieces.

Blueberry Pie Filling

Blueberry Pie Filling


  • 4 cups frozen blueberries
  • 1 cup water
  • 1 cup sugar
  • 4 tablespoons cornstarch
  • 2 teaspoons lemon juice
  • 1 teaspoon vanilla
  • 1 teaspoon nutmeg
  • 2 teaspoons fresh grated ginger


  • In a medium pot, whisk together the sugar, cornstarch, and nutmeg.
  • Add the water, vanilla, and lemon juice and whisk to combine.
  • Add the blueberries and stir to combine, cooking on medium heat until thick.
  • Set in a bowl to cool and then put in fridge overnight.
  • The next day, put the filling in a pie crust and bake for 55-60 minutes at 350°F. (For mini tarts, bake at 400°F for 18-20.)
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