13 Delicious Blueberry Pie Recipes You Must Try
You know that moment when you bite into a slice of blueberry pie and the world just stops? That’s the magic we’re bringing to your kitchen with these 13 delicious blueberry pie recipes. Whether you’re craving a classic, a twist, or something utterly unique, we’ve got you covered. Get ready to roll up your sleeves and bake your way to blueberry bliss!
Classic Blueberry Pie
Harvested at the peak of summer, blueberries burst with a sweetness that’s perfectly encapsulated in this timeless dessert. A flaky, buttery crust cradles the vibrant filling, creating a pie that’s as beautiful as it is delicious.
Ingredients
- Flour – 2 cups
- Salt – 1 tsp
- Butter – 1 cup
- Water – ¼ cup
- Blueberries – 4 cups
- Sugar – 1 cup
- Cornstarch – 2 tbsp
- Lemon juice – 1 tbsp
Instructions
- Preheat the oven to 375°F (190°C).
- In a large bowl, mix flour and salt. Cut in butter until the mixture resembles coarse crumbs.
- Gradually add water, stirring until the dough comes together. Tip: Handle the dough as little as possible to keep it tender.
- Divide the dough in half. Roll out one half on a floured surface to fit a 9-inch pie plate.
- In another bowl, combine blueberries, sugar, cornstarch, and lemon juice. Let sit for 15 minutes to macerate.
- Pour the blueberry mixture into the pie crust. Roll out the remaining dough and place it over the filling. Seal and crimp the edges.
- Cut slits in the top crust for ventilation. Tip: Brushing the crust with milk will give it a golden sheen.
- Bake for 50 minutes, or until the crust is golden and the filling is bubbly. Tip: Place a baking sheet under the pie to catch any drips.
Rich with the essence of summer, this blueberry pie offers a delightful contrast between the crisp crust and the juicy, tangy filling. Serve it warm with a scoop of vanilla ice cream for an irresistible dessert that celebrates the season’s bounty.
Blueberry Crumb Pie
Few desserts capture the essence of summer quite like a Blueberry Crumb Pie, with its flaky crust, juicy berry filling, and buttery crumb topping that promises a perfect balance of textures and flavors in every bite.
Ingredients
- Blueberries – 4 cups
- Sugar – 1 cup
- Flour – 1/4 cup
- Lemon juice – 1 tbsp
- Pie crust – 1 (9-inch)
- Butter – 1/2 cup
- Brown sugar – 1/2 cup
- Flour – 1 cup
Instructions
- Preheat the oven to 375°F (190°C).
- In a large bowl, gently mix blueberries, sugar, 1/4 cup flour, and lemon juice until the blueberries are evenly coated.
- Pour the blueberry mixture into the pie crust, spreading it evenly.
- In a separate bowl, combine 1 cup flour, brown sugar, and butter. Use your fingers to mix until crumbly.
- Sprinkle the crumb mixture evenly over the blueberry filling.
- Bake for 45 minutes, or until the crust is golden and the filling is bubbly.
- Allow the pie to cool on a wire rack for at least 2 hours before serving to let the filling set.
Best enjoyed slightly warm, this Blueberry Crumb Pie offers a delightful contrast between the tender, fruit-laden interior and the crisp, golden topping. Serve it with a scoop of vanilla ice cream for an extra indulgent treat.
Vegan Blueberry Pie
Flourishing with the vibrant hues of summer, this Vegan Blueberry Pie marries the juiciness of ripe blueberries with a flaky, buttery crust, offering a dessert that’s as visually stunning as it is delicious. Perfect for any gathering, it’s a testament to how plant-based ingredients can create indulgent, unforgettable flavors.
Ingredients
- Flour – 2 cups
- Vegan butter – ¾ cup
- Salt – ½ tsp
- Water – 4 tbsp
- Blueberries – 4 cups
- Sugar – ¾ cup
- Cornstarch – 3 tbsp
- Lemon juice – 1 tbsp
Instructions
- Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
- In a large bowl, mix 2 cups of flour and ½ tsp of salt. Cut in ¾ cup of vegan butter until the mixture resembles coarse crumbs.
- Gradually add 4 tbsp of water, one tablespoon at a time, mixing until the dough comes together. Tip: Handle the dough as little as possible to keep the crust flaky.
- Divide the dough in half, rolling out one half to fit a 9-inch pie dish. Trim the edges, leaving a 1-inch overhang.
- In another bowl, combine 4 cups of blueberries, ¾ cup of sugar, 3 tbsp of cornstarch, and 1 tbsp of lemon juice. Stir gently to coat the blueberries evenly.
- Pour the blueberry mixture into the pie crust. Roll out the remaining dough and place it over the filling. Seal and crimp the edges, then cut slits in the top for ventilation.
- Bake for 50 minutes, or until the crust is golden and the filling is bubbly. Tip: Place a baking sheet under the pie dish to catch any spills.
- Allow the pie to cool for at least 2 hours before serving to let the filling set. Tip: For an extra shine, brush the crust with a little almond milk before baking.
This Vegan Blueberry Pie boasts a perfect balance of sweet and tart, with a crust that’s irresistibly crisp. Serve it warm with a scoop of vegan vanilla ice cream for a delightful contrast of temperatures and textures.
Gluten-Free Blueberry Pie
Summer’s bounty shines in this gluten-free blueberry pie, where juicy berries meet a flaky, buttery crust for a dessert that’s as delightful to the eye as it is to the palate. Perfect for those with dietary restrictions or anyone seeking a lighter, fruit-forward treat, this pie promises a burst of flavor in every bite.
Ingredients
- Gluten-free flour – 2 cups
- Butter – 1 cup, chilled
- Cold water – 4 tbsp
- Blueberries – 4 cups
- Sugar – 1 cup
- Lemon juice – 1 tbsp
- Cornstarch – 2 tbsp
Instructions
- Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
- In a large bowl, mix gluten-free flour and chilled butter until the mixture resembles coarse crumbs. Tip: Keep the butter cold for a flakier crust.
- Gradually add cold water, one tablespoon at a time, until the dough comes together. Tip: Avoid overworking the dough to keep it tender.
- Divide the dough in half, roll out one half to fit a 9-inch pie dish, and trim the edges.
- In another bowl, combine blueberries, sugar, lemon juice, and cornstarch, then pour into the pie crust.
- Roll out the remaining dough, place it over the filling, and seal the edges. Cut slits on top for steam to escape.
- Bake for 45-50 minutes, or until the crust is golden and the filling is bubbly. Tip: Place a baking sheet underneath to catch any spills.
Yielded is a pie with a crisp, golden crust encasing a luscious, jam-like blueberry filling. Serve warm with a scoop of vanilla ice cream for a contrast in temperatures that elevates the dessert to new heights.
Blueberry and Lemon Pie
Luscious and vibrant, this Blueberry and Lemon Pie marries the sweetness of summer blueberries with the zesty tang of lemon, creating a dessert that’s as visually stunning as it is delicious. Perfect for any occasion, this pie promises a burst of flavor in every bite.
Ingredients
- Pie crust – 2 (9-inch)
- Blueberries – 4 cups
- Lemon zest – 2 tbsp
- Lemon juice – ¼ cup
- Sugar – 1 cup
- Cornstarch – 3 tbsp
- Butter – 2 tbsp
- Egg – 1 (beaten)
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, gently mix blueberries, lemon zest, lemon juice, sugar, and cornstarch until well combined.
- Place one pie crust into a 9-inch pie dish, pressing it gently against the bottom and sides.
- Pour the blueberry mixture into the pie crust, dotting the top with butter.
- Cover with the second pie crust, sealing the edges by crimping with a fork or your fingers. Cut a few slits in the top crust to allow steam to escape.
- Brush the top crust with the beaten egg for a golden finish.
- Bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbly.
- Let the pie cool on a wire rack for at least 2 hours before serving to allow the filling to set.
Golden and flaky, the crust of this Blueberry and Lemon Pie encases a filling that’s both sweet and tart, with the blueberries bursting with flavor. Serve it warm with a scoop of vanilla ice cream for a delightful contrast of temperatures and textures.
Blueberry and Peach Pie
Amidst the warmth of summer, nothing captures the essence of the season quite like a Blueberry and Peach Pie, with its flaky crust and juicy, sun-ripened fruits melding together in perfect harmony.
Ingredients
- Flour – 2 cups
- Salt – 1 tsp
- Butter – 1 cup, chilled and diced
- Ice water – 6 tbsp
- Blueberries – 2 cups
- Peaches – 2 cups, sliced
- Sugar – 3/4 cup
- Cornstarch – 2 tbsp
- Lemon juice – 1 tbsp
Instructions
- Preheat oven to 375°F (190°C).
- In a large bowl, mix flour and salt. Add butter and blend until mixture resembles coarse crumbs.
- Gradually add ice water, 1 tbsp at a time, mixing until dough just comes together. Tip: Handle the dough as little as possible to ensure a flaky crust.
- Divide dough in half, shape into disks, wrap in plastic, and refrigerate for 30 minutes.
- In another bowl, gently toss blueberries, peaches, sugar, cornstarch, and lemon juice until well combined. Tip: Let the fruit mixture sit for 10 minutes to draw out natural juices.
- Roll out one dough disk on a floured surface to fit a 9-inch pie dish. Transfer and trim edges.
- Pour fruit mixture into the crust. Roll out the second dough disk and place over filling. Seal and crimp edges. Cut slits in the top for steam to escape.
- Bake for 50 minutes, or until crust is golden and filling is bubbly. Tip: Place a baking sheet under the pie to catch any drips.
Delight in the contrast of textures, from the crisp, buttery crust to the tender, syrupy fruit within. Serve warm with a scoop of vanilla ice cream for a truly indulgent experience.
Blueberry and Apple Pie
Perfectly balancing the tartness of blueberries with the sweet, subtle spice of apples, this pie is a celebration of summer’s bounty wrapped in a flaky, buttery crust.
Ingredients
- Flour – 2 cups
- Salt – 1 tsp
- Butter – 1 cup, chilled and diced
- Ice water – 6 tbsp
- Blueberries – 2 cups
- Apples – 2, peeled and sliced
- Sugar – 3/4 cup
- Cinnamon – 1 tsp
- Lemon juice – 1 tbsp
- Egg – 1, beaten
Instructions
- Preheat oven to 375°F.
- In a large bowl, mix flour and salt. Cut in butter until mixture resembles coarse crumbs.
- Gradually add ice water, stirring until dough forms. Tip: Handle the dough as little as possible to keep it flaky.
- Divide dough in half. Roll out one half on a floured surface to fit a 9-inch pie plate.
- Place rolled dough in pie plate. Trim edges to 1 inch beyond rim.
- In another bowl, combine blueberries, apples, sugar, cinnamon, and lemon juice. Pour into crust.
- Roll out remaining dough; place over filling. Trim, seal, and flute edges. Cut slits in top.
- Brush top with beaten egg. Tip: This gives the pie a golden, glossy finish.
- Bake for 50 minutes or until crust is golden and filling is bubbly. Tip: Place a baking sheet under the pie to catch any drips.
Now, this pie emerges from the oven with a crust that’s golden and crisp, giving way to a filling that’s both juicy and fragrant. Serve it warm with a scoop of vanilla ice cream for a delightful contrast of temperatures and textures.
Blueberry and Rhubarb Pie
Few desserts capture the essence of summer quite like a Blueberry and Rhubarb Pie, with its vibrant filling and buttery crust that promises a delightful contrast of sweet and tart flavors in every bite.
Ingredients
- Flour – 2 cups
- Salt – ½ tsp
- Butter – 1 cup, chilled and diced
- Ice water – ¼ cup
- Blueberries – 2 cups
- Rhubarb – 2 cups, diced
- Sugar – 1 cup
- Cornstarch – 2 tbsp
Instructions
- Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
- In a large bowl, mix flour and salt. Add butter, using your fingers to blend until the mixture resembles coarse crumbs. Tip: Keep the butter cold for a flakier crust.
- Gradually add ice water, stirring until the dough comes together. Divide into two balls, wrap in plastic, and chill for 30 minutes.
- Roll out one dough ball on a floured surface to fit a 9-inch pie dish. Trim edges, leaving a 1-inch overhang.
- In another bowl, combine blueberries, rhubarb, sugar, and cornstarch. Tip: Let the filling sit for 10 minutes to draw out juices for a thicker sauce.
- Pour the filling into the pie crust. Roll out the second dough ball, place over the filling, and seal edges by crimping with a fork or your fingers.
- Cut slits in the top crust for steam to escape. Bake for 50 minutes, or until the crust is golden and the filling is bubbly. Tip: Place a baking sheet underneath to catch any spills.
The pie emerges with a golden, flaky crust that gives way to a luscious, jam-like filling, where the blueberries’ sweetness perfectly balances the rhubarb’s tang. Serve warm with a scoop of vanilla ice cream for an irresistible contrast of temperatures and textures.
Blueberry and Cream Cheese Pie
Captivating the essence of summer, this Blueberry and Cream Cheese Pie combines the tartness of fresh blueberries with the creamy richness of cheese, all encased in a buttery, flaky crust. Perfect for any gathering, it’s a dessert that promises to delight with every bite.
Ingredients
- Pie crust – 1 (9-inch)
- Cream cheese – 8 oz
- Sugar – 1 cup
- Blueberries – 2 cups
- Egg – 1
- Vanilla extract – 1 tsp
Instructions
- Preheat your oven to 350°F (175°C).
- Press the pie crust into a 9-inch pie plate, trimming any excess dough from the edges.
- In a mixing bowl, beat the cream cheese and 1/2 cup of sugar until smooth. Tip: Ensure the cream cheese is at room temperature for easier blending.
- Add the egg and vanilla extract to the cream cheese mixture, beating until fully incorporated.
- Spread the cream cheese mixture evenly over the bottom of the pie crust.
- In another bowl, toss the blueberries with the remaining 1/2 cup of sugar. Tip: Fresh blueberries are preferred for their juiciness and flavor.
- Sprinkle the sugared blueberries over the cream cheese layer.
- Bake for 45 minutes, or until the crust is golden and the filling is set. Tip: Cover the edges of the crust with foil if they begin to brown too quickly.
- Allow the pie to cool completely on a wire rack before serving.
Lusciously creamy with bursts of blueberry sweetness, this pie offers a delightful contrast in textures. Serve it chilled with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
Blueberry and Chocolate Pie
Kindling the perfect blend of summer’s bounty and indulgent decadence, this Blueberry and Chocolate Pie marries the tartness of fresh blueberries with the rich depth of dark chocolate, all encased in a flaky, buttery crust. It’s a dessert that promises to elevate any table with its vibrant flavors and elegant simplicity.
Ingredients
- Flour – 2 cups
- Butter – 1 cup, chilled
- Salt – ½ tsp
- Water – ¼ cup, ice-cold
- Blueberries – 2 cups
- Dark chocolate – 1 cup, chopped
- Sugar – ¾ cup
- Cornstarch – 2 tbsp
Instructions
- Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
- In a large bowl, combine flour and salt. Cut in chilled butter until the mixture resembles coarse crumbs.
- Gradually add ice-cold water, stirring until the dough comes together. Tip: Handle the dough as little as possible to keep it flaky.
- Divide the dough in half, rolling out one half to line a 9-inch pie dish. Chill in the refrigerator for 15 minutes.
- In another bowl, mix blueberries, sugar, and cornstarch. Let sit for 10 minutes to draw out juices.
- Sprinkle chopped dark chocolate over the chilled pie crust, then top with the blueberry mixture.
- Roll out the remaining dough to cover the pie. Seal and crimp the edges, then cut slits on top for steam to escape.
- Bake for 45-50 minutes, or until the crust is golden and the filling is bubbly. Tip: Place a baking sheet underneath to catch any spills.
- Allow the pie to cool for at least 2 hours before serving to let the filling set. Tip: For a glossy finish, brush the crust with a beaten egg before baking.
Unveiling a masterpiece of contrasts, this pie offers a crisp crust that gives way to a luscious, jammy filling punctuated by molten pockets of chocolate. Serve it warm with a scoop of vanilla ice cream for a delightful play of temperatures and textures.
Blueberry and Almond Pie
Elevate your dessert game with this Blueberry and Almond Pie, a harmonious blend of juicy blueberries and crunchy almonds encased in a buttery, flaky crust. Perfect for summer gatherings, this pie promises a delightful contrast of textures and flavors that will leave your guests craving more.
Ingredients
- Flour – 2 cups
- Butter – 1 cup, chilled and diced
- Sugar – 1/2 cup
- Salt – 1/2 tsp
- Blueberries – 3 cups
- Almonds – 1/2 cup, sliced
- Egg – 1, beaten
Instructions
- Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
- In a large bowl, mix flour, sugar, and salt. Add chilled butter and blend until the mixture resembles coarse crumbs. Tip: Keep the butter cold for a flakier crust.
- Gradually add 4-5 tbsp of ice water, stirring until the dough comes together. Form into a ball, wrap in plastic, and chill for 30 minutes.
- Roll out the dough on a floured surface to fit a 9-inch pie dish. Trim and crimp the edges for a decorative finish.
- In another bowl, toss blueberries with 1/4 cup sugar and spread evenly over the crust. Sprinkle sliced almonds on top.
- Brush the edges of the crust with beaten egg for a golden finish. Tip: This also helps seal the edges.
- Bake for 45-50 minutes, or until the crust is golden and the filling is bubbly. Tip: Place a baking sheet underneath to catch any spills.
Keenly crafted, this pie boasts a crisp crust that gives way to a luscious, berry-filled center, with the almonds adding a satisfying crunch. Serve it warm with a scoop of vanilla ice cream for an irresistible dessert experience.
Blueberry and Coconut Pie
Vibrant and luscious, this Blueberry and Coconut Pie marries the tartness of fresh blueberries with the creamy sweetness of coconut, all encased in a flaky, buttery crust. Perfect for summer gatherings, this dessert is a delightful twist on the classic blueberry pie, offering a tropical flair that’s sure to impress.
Ingredients
- Flour – 2 cups
- Salt – ½ tsp
- Butter – 1 cup, chilled and diced
- Ice water – ¼ cup
- Blueberries – 4 cups
- Sugar – 1 cup
- Coconut flakes – 1 cup
- Cornstarch – 2 tbsp
- Lemon juice – 1 tbsp
Instructions
- Preheat oven to 375°F (190°C).
- In a large bowl, mix flour and salt. Add butter and blend until the mixture resembles coarse crumbs.
- Gradually add ice water, stirring until the dough comes together. Tip: Handle the dough as little as possible to keep it flaky.
- Divide the dough in half, roll out one half for the bottom crust, and fit it into a 9-inch pie dish.
- In another bowl, combine blueberries, sugar, coconut flakes, cornstarch, and lemon juice. Tip: Let the mixture sit for 10 minutes to allow the flavors to meld.
- Pour the blueberry mixture into the crust. Roll out the remaining dough for the top crust, place it over the filling, and seal the edges.
- Cut slits in the top crust for ventilation. Tip: Brush the top with milk for a golden finish.
- Bake for 50 minutes, or until the crust is golden and the filling is bubbly.
Perfectly balanced between sweet and tart, this pie boasts a juicy filling with a hint of tropical coconut, all wrapped in a crust that’s golden and crisp. Serve warm with a scoop of vanilla ice cream for an indulgent treat that highlights the summer’s best flavors.
Blueberry and Cinnamon Pie
Zesty and inviting, this Blueberry and Cinnamon Pie marries the tartness of fresh blueberries with the warm spice of cinnamon, all encased in a flaky, buttery crust that promises to delight the senses.
Ingredients
- Flour – 2 cups
- Salt – ½ tsp
- Butter – 1 cup, chilled and diced
- Water – ¼ cup, ice cold
- Blueberries – 4 cups
- Sugar – 1 cup
- Cinnamon – 1 tsp
- Cornstarch – 2 tbsp
Instructions
- Preheat your oven to 375°F (190°C) to ensure it reaches the right temperature by the time your pie is ready to bake.
- In a large bowl, mix flour and salt. Add chilled, diced butter, using your fingers to rub it into the flour until the mixture resembles coarse crumbs.
- Gradually add ice-cold water, one tablespoon at a time, mixing until the dough just comes together. Tip: Overworking the dough can make it tough, so stop as soon as it forms a ball.
- Divide the dough into two equal parts, flatten into discs, wrap in plastic, and refrigerate for at least 30 minutes. This chilling step is crucial for a flaky crust.
- In another bowl, combine blueberries, sugar, cinnamon, and cornstarch, gently tossing to coat the berries evenly.
- Roll out one dough disc on a floured surface to fit a 9-inch pie dish. Transfer the dough to the dish, trimming any excess.
- Pour the blueberry mixture into the pie crust, spreading it evenly.
- Roll out the second dough disc and place it over the filling. Seal the edges by crimping with a fork or your fingers. Cut a few slits on top to allow steam to escape.
- Bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbly. Tip: Place a baking sheet under the pie dish to catch any drips.
- Let the pie cool on a wire rack for at least 2 hours before serving to allow the filling to set. Tip: Serving the pie slightly warm enhances the cinnamon’s aroma.
Outstanding in its simplicity, this pie offers a perfect balance of juicy blueberries and spicy cinnamon, with a crust that’s irresistibly crisp. Serve it with a dollop of vanilla ice cream for a delightful contrast of temperatures and textures.
Conclusion
Now that you’ve explored these 13 delicious blueberry pie recipes, it’s clear there’s a perfect pie for every occasion and taste. Whether you’re a baking novice or a seasoned pro, we hope you’ll try these recipes and find a new favorite. Don’t forget to leave a comment sharing which recipe you loved the most and pin this article on Pinterest to spread the berry joy!
