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The Best Blueberry Pie

The Best Blueberry Pie. This one uses wild Newfoundland blueberries which I think are the absolute best, most intensely flavoured berries anywhere.

The Best Blueberry Pie, overhead photo of entire pie on a blue checkered background

The Best Blueberry Pie

The best blueberry pie in the world is made with wild Newfoundland blueberries. There, I’ve said it and I’m prepared to stand behind my statement.

We have low bush blueberries here in the far north-east and a short growing season. This produces very sweet, intensely flavoured blueberries that do not compare with commercially grown high bush varieties.

The Best Blueberry Pie photo of single slice on a white plate

The Best Blueberry Pie.

I’ve sampled blueberry pie from Ontario and east in Canada and all over the northeast US.  Although I’ve enjoyed almost all of them, none compare to the concentration of blueberry flavour to be found in our local berries.

Unfortunately, I know most of you will not have access to these little blue gems and will have to substitute available fresh or frozen berries. But, if you ever get to this neck of the woods, be sure to sample a local blueberry product and you will soon taste what I mean.

Blueberries Picked on Signal Hill

Blueberries Picked on Signal Hill here in St. John’s, Newfoundland.

A better filling method.

I’ve come to the conclusion that many fruit pies, like this blueberry pie, benefit from cooking the fruit filling and then cooling it down before adding it to the pie crust. Especially so if using the old fashioned flour thickening method as I have always done.

It prevents clumps of flour or sugar from depositing at  the bottom of the pie crust and leads to an overall better appearance and texture in the pie filling.

Originally published on October 10. 2007.

The Best Blueberry Pie close up photo of the pie shot from overhead.

The Best Blueberry Pie.

The Best Blueberry Pie for decades.

This is my version of Newfoundland Wild Blueberry Pie that I have been making for over 25 years. The addition of a little lemon zest and a touch of spice complement the blueberries very well.

stock photo of frozen blueberries in a white bowl.

Frozen blueberries are also perfectly fine to use in this recipe.

This blueberry pie version is a little unusual in that it prepares the filling first and allows it to cool to room temperature before being added to the pie. I’ve found that this method doesn’t have the juice from the berries sitting at the bottom of the pie before the filling begins to bubble and thicken inside the pastry.

This goes a long way toward preventing a soggy bottom crust on the pie.

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Top Ten Pie Recipes by Rock Recipes photo collage with title text for Pinterest

First published April 2013. Updated Aug 2020.

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The Best Blueberry Pie photo with title text for Pinterest

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The Best Blueberry Pie photo of single slice on a white plate
Yield: 10 or more servings. (1 large 10 inch pie)

The Best Blueberry Pie

Prep Time: 1 hour
Cook Time: 1 hour 5 minutes
Total Time: 2 hours 5 minutes

The Best Blueberry Pie - this one uses wild Newfoundland blueberries which I think are the absolute best, most intensely flavoured berries anywhere.


For the blueberry filling

  • 1/3 cup flour, depends on the juiciness of your berries, you can use up to half a cup
  • 1 cup sugar
  • 1/4 cup brown sugar
  • ½ tsp cinnamon
  • ½ tsp nutmeg
  • 6 cups fresh blueberries, thaw to room temp if using frozen berries
  • 1 tsp finely chopped lemon zest
  • 4 tbsp lemon juice
  • 3 tbsp butter

For the pastry

  • 1/2 cup very cold vegetable shortening cut in small cubes
  • 1/2 cup very cold butter, cut in small cubes
  • 2 ½ cups flour
  • 2 tbsp brown sugar
  • ½ tsp salt
  • 1/4 to1/3 cup ice water, Only enough to make a dough form.
  • 1 tsp vanilla extract


  1. It is best to start with making your filling because it has to be cooled to room temperature before being used to fill the pie.

For the Blueberry Filling

  1. Whisk together the flour, sugar, brown sugar, cinnamon and nutmeg.
  2. In a large saucepan, bring the blueberries, lemon zest and lemon juice to a gentle boil.
  3. Stirring constantly, gently stir in the flour, sugar and spice mixture. Cook for only a minute after the last of the dry mixture has been stirred in. Your filling should now have thickened.
  4. Remove from heat and stir in the 3 tbsp butter.
  5. Cool the filling to room temperature before adding to the pie crust. This is very important or your bottom pie crust will be soggy.
  6. Pour into prepared pie crust. Top with the second pastry round, tucking the edges of the dough under the bottom crust and flute the edges together using your fingers or a fork. Brush with egg wash made by whisking together 1 large egg yolk & 1 to 2 tbsp water.
  7. Lightly sprinkle sugar over the top of the egg washed pie if you like. Turbinado sugar works well for this. Slit a 1 inch hole in the middle of the top crust to allow steam to escape.

A lattice crust?

  1. If you prefer to make a lattice crust on top, roll the second dough round into a 12 inch square-ish shape and cut that into 8 equal strips for the lattice crust top. Place the pastry strips on top of the blueberry mixture, interweaving them to form a simple lattice pattern. Tuck the ends of the strips under the edge of the bottom crust and crimp with a fork or your fingers to seal the pastry together. Brush the edges of the crust and the lattice top with an egg wash.
  2. Chill the pie in the fridge for 20-30 minutes. This will help make a flaky crust. Place the pie on a cookie sheet to catch any dripping filling as it bakes. Bake at 400 degrees F for about 20 minutes, then reduce heat to 350 degrees F or until filling bubbles and thickens, about 45 minutes to an hour. If the crust begins to get too dark around the sides, cover the edges with strips of aluminum foil and continue baking until the rest of the pie is completely baked. Cool completely before serving.

To prepare the pastry

  1. Using a food processor or a pastry blender cut cold shortening and butter into flour, brown sugar and salt until mixture resembles a coarse meal. Small pieces of shortening and butter should still be visible.
  2. Pour vanilla into cold water then pour over the mixture and work in by tossing with a fork until dough begins to form. Use your hands as little as possible and work the dough as little as possible.
  3. Divide dough into 2 balls, flatten into 2 rounds, wrap in plastic wrap and place in the refrigerator to rest for a minimum of 20 - 30 minutes.You can make your dough the previous day but make sure you take it out of the fridge for 10 minutes to warm slightly before rolling out.
  4. Roll the dough into a 12 inch round and place in the bottom of a 10 inch pie plate. Push the dough well into the pan to make sure that it is not stretched at all. This is important to make sure your dough does not contract during the baking time. Trim the dough to edge of plate by running a sharp knife around the edge.
  5. Roll the remaining dough round into a 12 inch round and reserve for the top of the pie.

Nutrition Information



Serving Size

1 grams

Amount Per Serving Calories 409Total Fat 14gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 7gCholesterol 15mgSodium 149mgCarbohydrates 67gFiber 3gSugar 36gProtein 4g

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.

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Karin Webel

Tuesday 18th of August 2020

Hi Barry love your recipes! Can I cut the sugar from one cup to half cup? Just to make it a bit healthier for us.

Thank you

Barry C. Parsons

Saturday 22nd of August 2020



Friday 26th of July 2019

I just took two of these pies from the oven. They’re beautiful. Thank you for sharing the recipe. I used your recipe for the crust, too. Can hardly wait for them to cool.


Sunday 2nd of September 2018

woops forgot the butter!!!!!!! Hope this will make it thicker as it is runny.

Mary Lou Gallant

Monday 18th of September 2017

Thank you very much for this recipe, cannot comment on the pastry crust as I always use my own but the filling is amazing, Tweaked the spices a bit for our own tastes and of course the flour for the juiciness of the berries used but the recipe is a keeper. Have tried many of your recipes and they always turn out perfectly. Have your 3 books, and am subscribed to your newsletter and follow you on Facebook. Cannot comment on Newfoundland berries, have never had them but coming from another Island our low bush berries are pretty good too, have only used high bush berries once and didn't find them very flavourful. Thank you very much for the quality of your recipes and look forward to trying more.


Thursday 15th of September 2016

My filling was runny even after sitting at room temperature overnight. What did I do wrong?

Barry C. Parsons

Monday 19th of September 2016

I'd just the flour for thickening it next time if the berries are particularly juicy. Frozen berries tend to release more juice too.

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