If you have ever dreamed of baking the perfect fruit dessert that bursts with summer flavors and invites smiles from every bite, then this is it: the Best Blueberry Pie Recipe. It’s a luscious blend of sweet and tart blueberries hugging a flaky, buttery crust made with an irresistible twist of cream cheese and cornmeal. This pie isn’t just a dessert; it’s a celebration of fresh berries, zesty lemon, and cozy spices all wrapped up in one stunning, homemade masterpiece. Whether you’re baking for family, friends, or treating yourself, this recipe turns ordinary pie into an extraordinary experience that you’ll want to revisit time and again.
Ingredients You’ll Need
Gathering your ingredients for this recipe is a joyful step because each one plays a crucial role in creating the perfect balance of texture, flavor, and color. From the grainy crunch of cornmeal in the crust to the bright zing of fresh lemon zest packed into the filling, these simple essentials come together to make magic happen.
- Cornmeal (3/4 cup): Adds a delightful texture and subtle nuttiness to the crust that makes it uniquely delicious.
- All-purpose flour (1 & 3/4 cups): The base for the crust, providing structure while keeping it tender.
- Granulated sugar (2 tablespoons for crust, 1 cup for filling): Sweetens both the crust and filling just right without overpowering the berries.
- Kosher salt (1 teaspoon for crust, 1/2 teaspoon for filling): Enhances all the other flavors, making your pie taste perfectly balanced.
- Butter (6 ounces, cold): Gives the crust its rich flavor and flaky layers when cut into the flour.
- Cream cheese (4 ounces, cold): Adds tenderness and a slight tang that elevates the crust beyond ordinary.
- Beaten egg (2 tablespoons): Binds the dough and contributes to a golden crust when brushed on top.
- Ice water (1/4 cup): Keeps the dough cold for flakiness and helps bring it together.
- Fresh blueberries (7 and 1/2 cups total): Half pureed and half whole, these form the heart of your pie’s vibrant, juicy filling.
- Cornstarch (1/4 cup): Thickens the filling to keep every slice clean and luscious.
- Flour (2 tablespoons for filling): Gives extra stability to your blueberry mixture.
- Cinnamon (1/2 teaspoon): Warms up the blueberry flavor with a hint of spice that feels just like home.
- Lemon zest (1 tablespoon) & lemon juice (3 tablespoons): Brighten the pie with fresh citrus notes that cut through the sweetness perfectly.
- Milk (1 tablespoon): For brushing the crust, helping it develop a beautiful, matte golden brown finish.
- Raw sugar (1 tablespoon): Sprinkled on top for a charming crunch and sparkle.
- Vanilla ice cream or whipped cream: The essential final touch that transforms each slice into pure bliss.
How to Make Best Blueberry Pie Recipe
Step 1: Prepare the Pie Dough
Starting with your crust is crucial. Mix together cornmeal, flour, sugar, and salt for a flavorful base. Next, cut cold butter and cream cheese into the dry ingredients, ensuring you keep the butter cold so your crust will be wonderfully flaky. Incorporate a blend of egg and ice water, knead gently until dough just comes together, then chill your discs for at least 30 minutes. This process might seem like a workout, but trust me, it’s what gives your crust that light, melt-in-your-mouth texture.
Step 2: Create the Blueberry Filling
For the filling’s depth of flavor, puree 2 and a half cups of fresh blueberries until smooth. Combine this with sugar, cornstarch, flour, cinnamon, and salt in a saucepan. Bring to a gentle boil, whisking constantly until slightly thickened. Stir in 5 cups of whole blueberries plus lemon zest and juice for an exciting burst of freshness. It’s essential to chill this filling completely—hot filling can ruin your crust’s delicate flakiness. Patience here rewards you with the most satisfying slice imaginable.
Step 3: Assemble the Pie
Roll out one disc of your chilled dough carefully into a 9-inch pie pan, letting the extra dough hang over the edges. Pour in the cold blueberry filling, mounded beautifully in the center. Roll out the second disc for the top crust—go classic with a full cover or make a lattice design for added charm. Be sure to trim and crimp the edges to seal all those berry juices inside. Pop your pie back into the freezer while you preheat the oven to ensure maximum flakiness when baking.
Step 4: Bake to Perfection
Before your pie hits the oven, brush the top crust with milk or an egg-milk mixture, then sprinkle raw sugar for an irresistible sparkle. Bake first at a high temperature to set the crust, then reduce the heat and cover the edges with a foil shield to prevent burning. The smell that fills your kitchen during this stage is absolute magic. After about an hour, your pie will emerge golden, fragrant, and full of promise.
Step 5: Cooling and Serving
The hardest part of this recipe is the wait. Let the pie cool on a wire rack for at least four hours to allow the filling to firm up properly. Cutting into it too soon will give you a runny filling, and that just wouldn’t do this recipe justice. Once cooled, slice generously, serve with vanilla ice cream or whipped cream, and get ready for compliments.
How to Serve Best Blueberry Pie Recipe
Garnishes
Minimalist is best here. A simple dusting of powdered sugar or a few fresh mint leaves add a delicate touch without overshadowing the pie’s incredible natural flavors. For an extra indulgent finish, a dollop of whipped cream or a melting scoop of vanilla ice cream transforms each bite into an ultimate moment of joy.
Side Dishes
Blueberry pie shines on its own but pairs wonderfully with light, fresh accompaniments. A crisp green salad with citrus vinaigrette or a small bowl of fresh fruit salad complements the pie’s richness. If you’re serving it for brunch or dessert, hot coffee or a bright herbal tea can balance sweetness and cleanse your palate beautifully.
Creative Ways to Present
Go beyond just slicing the pie! Consider serving it in charming individual mini tart pans for a cute presentation at your next gathering. Or scoop generous portions into rustic ramekins and top each with crushed pecans or a drizzle of honey for added texture and sweetness. No matter how you serve it, the Best Blueberry Pie Recipe always steals the show.
Make Ahead and Storage
Storing Leftovers
Once you’ve experienced this pie at its freshest, worry not about keeping leftovers delicious. Wrap any uneaten pie tightly with plastic wrap and store at room temperature for up to two days. Beyond that, refrigeration will keep it fresh for about five more days, though it’s best enjoyed sooner rather than later.
Freezing
If you want to enjoy this pie later, freezing is an excellent option. To freeze, wrap the pie tightly with plastic wrap and then in aluminum foil for airtight protection. When ready to indulge, thaw it overnight in the fridge before reheating or serving chilled.
Reheating
To bring back that just-baked flavor, warm slices of blueberry pie in a preheated oven at 350 degrees F for 10 to 15 minutes. Avoid microwaving if possible, as it can lead to a soggy crust and uneven filling. Reheating restores warmth and softens the filling to that heavenly consistency you remember.
FAQs
Can I use frozen blueberries instead of fresh?
Absolutely! If using frozen blueberries, it’s best to thaw and drain them to limit excess moisture. Adjust the filling accordingly by pureeing less or adding a bit more thickener like cornstarch to avoid a watery pie.
Why does the crust have cream cheese in it?
Cream cheese adds tenderness and subtle tang, making the crust exceptionally flaky and flavorful—a wonderful twist that sets this Blueberry Pie Recipe apart from the typical crusts.
How do I prevent a soggy bottom crust?
Chilling the pie dough before baking, using the cornmeal in the crust for texture, and ensuring your filling is cooled completely before filling the pie all help keep the bottom crust crisp and flaky.
Can I make the pie gluten-free?
You can substitute the all-purpose flour with a gluten-free all-purpose blend, but results may vary slightly. Be sure to check the blend’s ability to produce a flaky crust.
How long does the pie keep at room temperature?
For optimal freshness and safety, keep the pie at room temperature for up to two days. Beyond this, refrigeration is advised to maintain quality and prevent spoilage.
Final Thoughts
There’s something truly special about a homemade pie fresh from the oven, and this Best Blueberry Pie Recipe captures that magic in every flaky crust and juicy bite. It’s more than just a dessert; it’s a heartfelt celebration of summer’s simplest and sweetest ingredient—blueberries. I can’t wait for you to try this recipe and make memories around the table with every slice. Your future self will thank you for baking this slice of happiness!
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Best Blueberry Pie Recipe
- Prep Time: 50 minutes
- Cook Time: 65 minutes
- Total Time: 1 hour 55 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Best Blueberry Pie recipe features a flaky, buttery crust made with a blend of cold butter and cream cheese, encasing a luscious filling of fresh blueberries pureed and cooked with sugar, cornstarch, lemon, and spices. The pie is finished with a lattice or full top crust, brushed with milk and sprinkled with sugar for a beautifully browned finish. Served best with vanilla ice cream or whipped cream, this classic summer dessert is both comforting and elegantly simple.
Ingredients
Pie Dough
- 3/4 cup cornmeal
- 1 3/4 cups all-purpose flour (spooned and leveled)
- 2 tablespoons granulated sugar
- 1 teaspoon kosher salt
- 6 ounces cold butter (3/4 cup or 1 1/2 sticks, sliced into pats)
- 4 ounces cold cream cheese (half an 8-ounce package, chopped)
- 2 tablespoons beaten egg (half of one egg)
- 1/4 cup ice water
Blueberry Filling
- 2 1/2 cups fresh blueberries (for pureeing)
- 5 cups fresh blueberries (whole)
- 1 cup granulated sugar (packed)
- 1/4 cup cornstarch
- 2 tablespoons flour
- 1/2 teaspoon cinnamon
- 1/2 teaspoon kosher salt
- 1 tablespoon lemon zest (from about 2 lemons)
- 3 tablespoons lemon juice
Topping
- 1 tablespoon milk (for brushing the pie crust)
- 1 tablespoon raw sugar (for sprinkling on top crust)
- Vanilla ice cream or whipped cream (for serving)
Instructions
- Make the pie dough: Combine cornmeal, flour, sugar, and kosher salt in a large bowl. Add cold sliced butter and chopped cream cheese, then cut them into the flour mixture until pea-sized pieces remain. Mix ice water and beaten egg, then add this to the flour mixture and combine. Knead gently until dough comes together, then divide into two discs, wrap in plastic, and chill for at least 30 minutes.
- Prepare the filling: Puree 2 1/2 cups fresh blueberries in a blender until liquified. Add 1 3/4 cups of the puree to a saucepan along with sugar, cornstarch, flour, cinnamon, and salt. Whisk to combine making sure no lumps remain. Cook over medium heat, whisking until the mixture thickens and reaches a light boil, then remove from heat.
- Finish the filling: Stir in 5 cups whole blueberries, lemon zest, and lemon juice into the thickened mixture. Adjust sweetness by adding more blueberries or sugar if necessary. Chill the filling completely in the refrigerator before assembling the pie.
- Roll out crust and assemble: Roll out one disc of chilled dough on a floured surface and fit it into a 9-inch pie pan. Chill briefly if dough softens. Pour the chilled blueberry filling into the crust. Roll out the second disc and create a lattice top or cover the pie with the whole crust, cutting vents if needed. Trim excess dough, fold under edges, and crimp to seal.
- Preheat oven and chill pie: Preheat oven to 425°F with a baking sheet on the center rack. Freeze the assembled pie for 20 minutes to keep the crust flaky.
- Prepare for baking: Brush the top crust with milk (or milk and beaten egg mix) and sprinkle with raw sugar. Place the frozen pie on the hot baking sheet in the oven.
- Bake at high temperature: Bake the pie at 425°F for 15 minutes until the edges start to turn golden brown.
- Protect crust edges: Create a foil shield by cutting a circular hole in folded aluminum foil. Remove pie from oven, cover edges loosely with foil to prevent burning but leave the center exposed.
- Continue baking: Reduce oven temperature to 350°F and return the pie to the oven for 40-50 minutes more, until edges are brown and the center crust is light golden.
- Cool the pie: Remove from oven and let cool on a wire rack for at least 4 hours to let filling set properly.
- Serve and store: Slice and serve with vanilla ice cream or whipped cream. Store covered at room temperature for up to 2 days, then refrigerate.
Notes
- For frozen blueberries: thaw and drain excess liquid before using; you can increase cornstarch slightly if needed for thickening.
- Use cold ingredients for the crust to ensure flakiness.
- Do not overwork the dough to avoid toughness.
- Chilling the pie before baking helps create a flakier crust.
- Cooling the pie fully before slicing prevents the filling from being too runny.
- Using a lattice top crust adds a classic decorative touch and helps vent the pie.
- Brushing with milk creates a matte crust; mixing milk with beaten egg adds a glossy finish.
