Blueberry pie recipe that is not runny and graham cracker crust!

Blueberry pie recipe that is not runny, homemade, is sweet, juicy, and has a buttery, flaky crust. It’s the ideal summer treat with fresh or frozen blueberries and my flawless pie crust. We like strawberries as favorites. Holiday’s summer is filled with blueberry pies. It’s a classic pie that rivals apple pie like the Fourth of July. Making the perfect blueberry pie filling is key. Finding a blueberry pie recipe that isn’t watery or gummy might be difficult. Just set, delicious blueberry pie filling is excellent. I share my secrets for making great blueberry pie filling. Let’s discuss more blueberry pie recipe that is not runny.

Blueberry pie recipe that is not runny and graham cracker crust!

Blueberry pie recipe that is not runny- Ice cream scoop:

For a wonderful blueberry experience, serve it warm with vanilla ice cream. The soggy crust isn’t terrible, but I’d rather eat pie than pie soup. To avoid this, I cooked the filling on the stovetop. I could tell whether I had enough thickening while cooking. Prebake the pie dough, adds the filling, then chill to firm it. If you simmer the filling long enough, blueberry pie recipe is not runny, but it won’t be as thick and solid as the refrigerated version.

Healthy blueberry pie:

This blueberry pie recipe uses nutritious ingredients and less sugar than others. Ingredients and advantages are listed below. Whole grain oats provide fiber, protein, healthy fat, vitamins, minerals, and antioxidants. One serving of oats includes over 20% of 7 vitamins and minerals. They reduce heart disease risk. Oats contain phytic acid, an anti-nutrient that hinders vitamin and mineral absorption. Serve hot. Add that it’s a no-cook pie filling you can mix up and bake, and you’ve got an award-winning pie.


Sprouting neutralizes phytic acid and improves digestibility. I like sprouted oats, but rolled oats work too. Cool for 30 minutes before filling. If you can’t get sprouted oats, use normal rolled. After pouring in the blueberry mixture, add this crumble topping. Laurie acid (and other good fatty acids) promote heart health and cognitive function. A Low GI (glycerin index) of 53 means they don’t induce blood glucose increases. They’re high in fiber and vitamin C, K1, and manganese. Blueberries also include additional vitamins and minerals. Vitamins and minerals are natural.

Blueberry pie variations:

You may use any prebaked blueberry pie recipe that does not have the runny crust, homemade or store-bought. This recipe requires one crust. This recipe yields a flaky crust. My crust is crumbly; instead of frozen, use fresh blueberries. Fresh blueberries leak less liquid and need less thickener. I always have frozen on hand. Honey replaces maple syrup. Still, sugar should be used sparingly. This blueberry pie recipe has less sugar.


Coconut oil is on the pie plate: process oats, salt, and flour for 1 minute (coarse flour will form). Blend with coconut oil. Sugar is with water. Pulse until the dough is wet and keeps its form. Adding one teaspoon of cold water at a time will moisten the dough. Press pie dough into oiled pan bottom and sides. 15-minute chill is 375°F oven. Use pie weights or a fork to avoid crust bubbles.


Whisk cornstarch and water in a pot. Salt is with maple syrup.  Stir until thickened. Stir in the remaining 1 cup blueberries, lemon juice, and zest. 10 minutes. Refrigerate the blueberry filling for 1 hour before serving. Serve with whipped cream or ice cream. If using a tart shell with a detachable bottom, bake it on a baking sheet for easy removal.


Line a 9″ pie pan with half the dough. Roll the remaining dough into a 12-inch round. Fold the round with some flour. Re-flour and fold again. Wrap folded dough in a lined pie pan. Before filling, refrigerate for 1 hour. Roll and chill the dough a day ahead—Preheat to 350°F. Mix the sugar and starch into the blueberries. Fill the blueberry pie recipe that is not runny with blueberries.

Egg-washed bottom:

Egg wash is the bottom crust. Cover filling with top crust. Seal the crusts. Trim dough and crimp edges with fingers or a fork. Cut a 2″ “x” in the top crust using a paring knife. Cut a vent hole in the dough. Brush egg washes on pie’s top crust and sprinkles with sugar. Bake the pie until its juices are bubbling. Fold back every other strip, and then place another perpendicularly on top. Replace horizontal strips and fold alternative ones.

Roll out pie:

Refrigerate the top crust for now. Blueberries, sugar, cornstarch, cinnamon, lemon juice, and zest. Pour the blueberries and other ingredients into the prepared pie crust and toss. Use a pizza cutter to cut 12″ to 1″ pieces from the top crust. Half the strips go horizontally over the pie filling. Use a crust guard or aluminum foil around the pie’s edges to prevent over-browning. Slice when cool. Too early cutting prevents the filling from settling up. Reheat your pie for 5-10 minutes at 375 degrees F.


Lattice crust is ideal for blueberry pie for many reasons. First, looking at the bubbling filling, you can tell when the pie is done. The pores enable more liquid to bake out than a solid top crust. Blueberries are juicier and softer than apple pie. Therefore they require more venting. Lattice crust helps contents simmer and solidify. Hence, berry pies have lattice crusts. Repeat to produce a lattice pie crust. Blueberry pie might be runny if it was underbaked.

Mid-baking temperature:

Reduce oven temperature mid-baking. Last 40-50 minutes, reduce oven temperature to 375 degrees. If you’re concerned about forgetting to adjust the oven temperature, I’ve also tried this recipe at 400 degrees F for 60 minutes, and it works, but the bottom crust isn’t usually done. Ensure the middle juice is bubbling. Trim and crimp the pie crust, then brush it with egg wash, so it bakes golden.

Blueberries first:

Taste and adjust your blueberries. Try a few fresh blueberries to see whether they’re sweet or sour. The recipe is for “ideal” blueberries that aren’t too sweet or sour. If your blueberries are sweet, use a little over 1/2 cup sugar. If they’re too tart, add 1 cup of sugar. Boiling juice activates starch. Blueberry pie recipe that is not runny is filling results. 1 hour. Sprinkle sugar on top for a glittering, crunchy finish. Place on a baking pan to collect any dripping liquid during baking.

Soupy blueberry pie:

Several reasons might cause your blueberry pie to be soupy. First, don’t cut the pie until it’s cooled. After removing the hot pie from the oven, it takes 2 hours to solidify. If you cut a hot fruit pie before it cools, it will be runnier. The filling should be bubbling so cornstarch can gel with berry juices. After the pie has cooled and hardened, cover it carefully with freezer-safe plastic wrap, aluminum foil, or a heavy-duty freezer bag for a few months.


Blueberry pie recipe that is not runny: Blueberry pie recipe that does not have a runny lattice shell isn’t just for appearances; it also lets you view the filling and vents fluids as it bakes. Third, people often add more blueberries than the recipe asks for since more is better in pie filling. Understand the desire, but don’t measure heaping cups of berries since the cornstarch won’t cover the additional liquid. Cool the pie for 3-4 hours before serving. If you want warm pie, defrost it overnight in the fridge and reheat it at 375 degrees F for 10 minutes.


Is Blueberry pie lifespan?

Blueberry pie recipe that is not runny: Refrigerated blueberry pie lasts 4 to 5 days. You may also keep it on the counter for up to 2 days, which I do since it never lasts long.

How can I thicken blueberry pie recipe that is not runny filling without cornstarch?

Flour thickens twice as much as cornstarch or tapioca per teaspoon. Too much flour makes pie filling murky and pasty with a floury flavor.

Is pie filling using flour instead of cornstarch?

What you’re cooking determines the best cornstarch alternative. All-purpose flour and tapioca starch replace cornstarch in blueberry pie recipes that do not have runny fillings. Replace one tablespoon of cornstarch with two tablespoons of flour or tapioca starch.