The Best Blueberry Pie Recipe (That is Not Runny!)

This easy blueberry pie with oat crumble crust is low in sugar, made with whole foods and is not runny at all! It's the perfect dessert to end a spring or summer meal. It's delicious all on its own, or can be topped with ice cream or whipped cream.

Here in Alberta, Canada it's warming up and it's got me into fruit and berries. There's just something so fresh and bright about those flavors!

I'm so looking forward to summer nights, eating dinner outside and finishing with beautiful fruit pies like this pie and cherry pie tarts! Or healthy chocolate fudge popsicles... those are another favorite of mine on hot evenings.

So today I thought I'd bring you the best blueberry pie. It's a little different from a traditional version, but it's healthier and I guarantee you, the filling isn't runny! No soggy bottom crust here.

Put down the canned blueberry pie filling. It's really easy to make your own and your body will thank you for it! You can use frozen or fresh berries and it takes just a few other simple ingredients. I've included a healthier homemade pie crust, but you can use any prebaked crust.

Blueberry Pie Recipe That is Not Runny

I've had soggy crust before, and it's not that bad, but I'd still prefer eating a slice of pie rather than pie soup.

My solution to ensure this didn't happen was to cook the filling on the stovetop instead of in the oven. This way I could clearly see if I had enough thickener as I was cooking. Prebake the pie crust, pour in the filling and refrigerate to help the filling set even more.

You could also serve this hot. The filling won't be runny, as long as you cooked it long enough on the stovetop, but won't be as thick and set as the refrigerated version.

Is Blueberry Pie Healthy?

This homemade blueberry pie recipe is made with whole foods and less sweetener than most blueberry pies. Here are the main ingredients and some of their benefits:

Oats (sprouted) - Whole grain oats contain a good amount of fibre, protein and healthy fat, along with high amounts of many vitamins, minerals and antioxidants. In fact, one serving of oats contains more than 20% of the recommended daily values for 7 vitamins and minerals. They are also famous for their ability to lower the risk of heart disease.

Oats (and many other whole grains) contain an anti-nutrient called phytic acid, which blocks the absorption of vitamins and minerals in the body. Sprouting neutralizes the phytic acid and makes the oats more digestible. This is why I recommend using sprouted oats, but regular rolled oats work just fine too!

Coconut oil - High in lauric acid (and smaller amounts of other healthy fatty acids), which can change quickly into energy in the body, and improve heart health and brain function.

Blueberries - Have a GI (glycemic index) score of 53, which is relatively low, meaning they don't cause big glucose spikes in the blood. They contain a decent amount of fiber and are a good source of Vitamin C, Vitamin K1 and manganese. Blueberries also have smaller amounts of other vitamins and minerals.

Maple syrup - Natural and contains a small number of vitamins and minerals. It is still sugar, so it's best to use as little as possible! And this recipe contains much less sugar than traditional blueberry pie.

FAQ

Is Blueberry Pie Vegan?

This blueberry pie does not contain any animals products, so it's suitable for those on a vegan diet!

Will Blueberry Pie Thicken As it Cools?

Yes, this pie filling will thicken as it cools, that's why I recommend placing it in the refrigerator for one hour before serving. However, it can be served ward and the filling will still be quite thick.

What Causes Watery Blueberry Pie?

It's likely that the filling hasn't cooked long enough. Be sure to cook your filling on the stove until it's quite thick.

Does Blueberry Pie Need to be Refrigerated?

Traditional berry pies contain a lot of sugar, which helps prevent the growth of bacteria. As a result, they can be stored at room temperature for up to 2 days.

Because this recipe contains much less sugar, I recommend it be stored in the refrigerator.

Can Blueberry Pie Be Frozen?

Yes! Cover with aluminum foil and plastic wrap and freeze for up to 3 months. Remove and thaw in the fridge before serving.

Variations of Blueberry Pie

• Instead of the included pie crust recipe, you could use any prebaked pie crust, whether storebought or homemade. This recipe does not have a top crust, so you only need one. If you prefer a flaky crust, use a recipe like this one! The one I use is a crumble crust.
• You can use fresh blueberries instead of frozen ones. In that case, start with just 1 tablespoon corn starch and 1 tablespoon water and add more if needed. Fresh blueberries won't release as much liquid, so don't require as much thickener. I use frozen because I just always have them on hand!
• You can substitute honey for maple syrup.
• Use regular rolled oats in the crust if you don't have access to sprouted ones.
• Try adding a crumble topping like the one in this recipe on the top of the pie after pouring the blueberry mixture in.

Tools You May Need

Food processor

Measuring cups and spoons

Medium saucepan

9-inch pie plate or tart pan

How to Make Blueberry Pie

Ingredients:

Oat Crumb Crust

• 2 cups sprouted rolled oats
• ¼ cup flour (all-purpose or whole wheat)
• ¾ teaspoon sea salt
• ⅓ cup coconut oil
• 3 tablespoon maple syrup
• 2 teaspoon cold water

Filling

• ¼ cup cold filtered water
• 3 tablespoon cornstarch or arrowroot powder
• ¼ teaspoon sea salt
• ¼ cup maple syrup
• 4 cups frozen blueberries
• ½ lemon (zest and juice)

Instructions:

Crust

Grease the pie plate with coconut oil.

Blitz oats, salt and flour in a food processor for about 1 minute (a coarse flour will form). Add coconut oil and pulse until the oil becomes incorporated.

Add maple syrup and water. Pulse until the dough is moist and holds its shape when pressed against the side of the bowl. If needed, add more cold water 1 teaspoon at a time until the dough is moist.

Press pie dough into greased pie pan all across the bottom and up the sides. Refrigerate for 15 minutes.

Heat oven to 375°F. Fill with pie weights or poke the pie shell with a fork a few times to prevent bubbles in the crust. (When I make this recipe in a tart shell with a removable bottom, I bake it on a baking sheet for easy removal from the oven.) Bake for 16-18 minutes or until the crust becomes golden brown. Place on a wire rack and cool for at least 30 minutes before adding pie filling.

Filling

In a medium saucepan, whisk together cornstarch and water until smooth. Stir in maple syrup and salt.

Add 3 cups of blueberries and bring to a boil over medium heat. Cook until thickened, stirring constantly.

Remove from heat and stir in the remaining 1 cup of blueberries, lemon juice and lemon zest. Allow the filling to cool for 10 minutes.

Pour the blueberry filling into the cooled pie crust and refrigerate for 1 hour before serving.

Serve on its own or with whipped cream or a scoop of vanilla ice cream!

How to Store Blueberry Pie

This blueberry pie can be stored in the fridge for up to 4 days in an airtight container or covered with plastic wrap.

Did you try this recipe? If so, I would really appreciate a 5-star rating and your comments below! Thanks!

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