Summer is here, and what better way to celebrate than with a slice (or three) of decadent blueberry pie? There’s something special about biting into a warm, flaky crust filled with sweet and tangy blueberries. Whether you’re looking for a classic recipe or something a little more adventurous, we’ve got you covered. In this article, we’ll be sharing 18 delicious blueberry pie recipes that are perfect for the summer season.
From traditional lattice-topped pies to vegan and gluten-free options, there’s a blueberry pie on this list for everyone. And if you’re feeling extra fancy, why not try one of our more unique flavor combinations, like blueberry and peach or blueberry and ginger? Whatever your taste buds are craving, we’ve got the perfect recipe to satisfy your sweet tooth.
Classic Blueberry Pie with Lattice Crust
A timeless dessert that’s perfect for warm weather gatherings or cozy nights at home.
Ingredients:
For the filling:
– 2 cups fresh or frozen blueberries
– 1/3 cup granulated sugar
– 2 tablespoons cornstarch
– 1 tablespoon lemon juice
– 1/4 teaspoon salt
For the lattice crust:
– 2 cups all-purpose flour
– 1/2 cup cold unsalted butter, cut into small pieces
– 1/4 cup ice-cold water
– 1 egg, beaten (for egg wash)
Instructions:
1. Preheat oven to 375°F.
2. In a bowl, mix together blueberries, sugar, cornstarch, lemon juice, and salt. Let it sit for 15 minutes, until the berries release their juice and the mixture becomes syrupy.
3. Roll out one-half of the lattice crust dough on a floured surface to a thickness of about 1/8 inch. Place into a 9-inch pie dish, trimming edges to fit.
4. Pour blueberry filling into the pie crust.
5. Roll out remaining lattice crust dough and cut into strips for weaving the lattice top. Brush with egg wash and place on top of the filling.
6. Bake for 40-45 minutes, or until the crust is golden brown and the filling is bubbly.
Cooking Time: 40-45 minutes
Vegan Blueberry Pie with Coconut Cream
A sweet and tangy pie filled with fresh blueberries and topped with a creamy coconut whipped topping, perfect for warm weather gatherings.
Ingredients:
– 1 cup frozen blueberries, thawed
– 1/2 cup granulated sugar
– 1/4 cup cornstarch
– 1/2 teaspoon salt
– 1/2 cup non-dairy milk (such as almond or soy milk)
– 1/4 cup coconut oil, melted
– 1 tablespoon lemon juice
– 1 pie crust (homemade or store-bought)
Instructions:
1. Preheat oven to 375°F.
2. In a large bowl, mix together blueberries, sugar, cornstarch, and salt.
3. Add non-dairy milk, melted coconut oil, and lemon juice. Mix until well combined.
4. Roll out pie crust and fill with blueberry mixture.
5. Bake for 40-45 minutes or until crust is golden brown.
6. For the coconut cream topping, chill a can of full-fat coconut milk in the refrigerator overnight.
7. Open chilled coconut milk and scoop out the solid white portion (coconut cream).
8. Whip coconut cream with a mixer or whisk until smooth and fluffy.
Cooking Time: 40-45 minutes
Gluten-Free Blueberry Pie with Almond Flour Crust
Gluten-Free Blueberry Pie with Almond Flour Crust Recipe
Summary: This recipe combines the sweetness of blueberries with a nutty and crumbly almond flour crust, creating a delightful gluten-free pie that’s perfect for anyone looking for a wheat-free dessert option.
Ingredients:
For the crust:
– 2 cups almond flour
– 1/4 cup coconut sugar
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, melted
– 2 large eggs
For the filling:
– 2 cups fresh or frozen blueberries
– 1/3 cup granulated sugar
– 2 tablespoons cornstarch
– 1 tablespoon lemon juice
– 1/4 teaspoon salt
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a medium bowl, combine almond flour, coconut sugar, and salt. Stir in melted butter, eggs, and vanilla extract until a dough forms.
3. Roll out the dough into a circle, about 1/8 inch thick.
4. In a separate bowl, mix blueberries, granulated sugar, cornstarch, lemon juice, and salt. Pour the mixture onto the crust, leaving a 1-inch border.
5. Bake for 40-45 minutes or until the crust is golden brown and the filling is bubbly.
Cooking Time: 40-45 minutes
Blueberry Hand Pies with Lemon Glaze
Treat your friends and family to a delightful dessert that combines the sweetness of blueberries with the brightness of lemon.
Ingredients:
– 1 cup fresh or frozen blueberries
– 1/2 cup all-purpose flour
– 1/4 cup confectioners’ sugar
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– 1 egg, beaten
– 1 tablespoon lemon juice
– Lemon Glaze (see below)
– Confectioners’ sugar for dusting
Instructions:
1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. In a bowl, whisk together flour, confectioners’ sugar, and salt. Add softened butter and mix until crumbly.
3. Roll out the dough on a floured surface to about 1/8 inch thickness. Cut into 4-inch squares.
4. Spoon 1-2 tablespoons of blueberries onto one half of each square, leaving a 1/2-inch border around the edges.
5. Fold the other half over the filling and press edges to seal. Use a fork to crimp the edges.
6. Place on prepared baking sheet, leaving about 1 inch between each pie. Brush with beaten egg and sprinkle with confectioners’ sugar.
7. Bake for 20-22 minutes or until golden brown.
Lemon Glaze:
– Whisk together 2 tablespoons powdered sugar, 2 tablespoons lemon juice, and 1 tablespoon unsalted butter, softened. Drizzle over warm hand pies.
Deep-Dish Blueberry Pie with Cinnamon Streusel
This classic pie gets a boost from a crispy cinnamon streusel topping and a deep-dish crust that’s perfect for sopping up juices.
Ingredients:
– 2 cups fresh or frozen blueberries
– 1 cup granulated sugar
– 2 tablespoons cornstarch
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, melted
– 1 egg
– 1 pie crust (homemade or store-bought)
– Cinnamon streusel topping (recipe below)
Cinnamon Streusel Topping:
– 1/2 cup all-purpose flour
– 1/4 cup granulated sugar
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon salt
– 1/4 cup unsalted butter, melted
Instructions:
1. Preheat oven to 375°F.
2. In a large bowl, combine blueberries, sugar, cornstarch, and salt. Mix until well combined.
3. Roll out pie crust to fit deep-dish pie dish. Fill with blueberry mixture.
4. Top with cinnamon streusel topping (see below).
5. Bake for 45-50 minutes or until crust is golden brown and filling is bubbly.
Cinnamon Streusel Topping:
1. Mix flour, sugar, cinnamon, and salt in a bowl.
2. Add melted butter and mix until crumbly.
3. Sprinkle topping evenly over blueberry filling.
Mini Blueberry Pies with Whipped Cream Topping
These bite-sized pies are perfect for a sweet treat or dessert. With a flaky crust and bursting blueberries, they’re sure to please.
Ingredients:
– 1 package of mini pie crusts (about 12-15 crusts)
– 1 cup fresh or frozen blueberries
– 2 tablespoons granulated sugar
– 1/4 teaspoon salt
– 1/2 cup heavy whipping cream
– 2 tablespoons granulated sugar
Instructions:
1. Preheat oven to 375°F (190°C).
2. Roll out each pie crust and fill with a spoonful of blueberries, a pinch of sugar, and a sprinkle of salt.
3. Fold the crust over the filling and press edges together to seal.
4. Place pies on a baking sheet lined with parchment paper and bake for 20-25 minutes, or until golden brown.
5. Allow pies to cool completely before topping with whipped cream.
Whipped Cream Topping:
1. In a medium bowl, whip heavy whipping cream and granulated sugar until stiff peaks form.
2. Top cooled pies with whipped cream and serve.
Cooking Time: 20-25 minutes
Blueberry and Peach Pie with a Buttery Crust
Combine the juiciest peaches and sweetest blueberries with a flaky, buttery crust for a heavenly dessert that’s perfect for warm weather.
Ingredients:
– 2 cups all-purpose flour
– 1/4 cup cold unsalted butter, cut into small pieces
– 1/4 cup ice-cold water
– 1 cup fresh peaches, diced
– 1 cup fresh blueberries
– 2 tablespoons granulated sugar
– 1 tablespoon cornstarch
– 1 tablespoon lemon juice
– 1 egg, beaten (for egg wash)
Instructions:
1. Preheat oven to 375°F.
2. In a large bowl, whisk together flour and salt. Add butter and use pastry blender or fingers to work into crumbs. Gradually add water, stirring until dough forms.
3. On a lightly floured surface, roll out crust to a thickness of about 1/8 inch. Place in a 9-inch pie dish and trim edges.
4. In a separate bowl, mix together peaches, blueberries, sugar, cornstarch, and lemon juice. Pour filling into crust-lined pie dish.
5. Roll out remaining dough to a thickness of about 1/8 inch. Use a pastry cutter or knife to create decorative edge. Place on top of filling and crimp edges to seal.
6. Brush egg wash over crust for golden brown finish.
7. Bake for 45-50 minutes, or until crust is golden and filling is bubbly.
No-Bake Blueberry Pie with Graham Cracker Crust
A refreshing twist on the classic pie, this no-bake recipe is perfect for warm weather gatherings.
Ingredients:
– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 1/2 cup unsalted butter, melted
– 16 oz package of cream cheese, softened
– 1 cup powdered sugar
– 1/2 cup blueberry jam or preserves
– 1 cup heavy whipping cream
– Fresh blueberries for garnish
Instructions:
1. In a medium bowl, mix together graham cracker crumbs and sugar. Stir in melted butter until well combined.
2. Press the mixture into the bottom of a 9-inch springform pan.
3. In a large bowl, beat cream cheese until smooth. Add powdered sugar and mix until combined.
4. Fold in blueberry jam or preserves until well combined.
5. Pour the filling over the crust.
6. Refrigerate for at least 4 hours or overnight.
7. Top with whipped heavy cream just before serving.
Cooking Time: None! This no-bake pie is ready to serve in a few hours.
Blueberry Cheesecake Pie with a Cookie Crust
Elevate your dessert game with this scrumptious blueberry cheesecake pie featuring a crunchy cookie crust. The perfect combination of tangy and sweet, this recipe is sure to impress!
Ingredients:
For the cookie crust:
– 1 1/2 cups chocolate sandwich cookies, crushed
– 1/4 cup granulated sugar
– 6 tablespoons (3/4 stick) unsalted butter, melted
For the cheesecake filling:
– 16 ounces cream cheese, softened
– 1/2 cup granulated sugar
– 4 large eggs, separated
– 1 teaspoon vanilla extract
– 1 cup fresh or frozen blueberries
– 1/4 cup honey
Instructions:
1. Preheat oven to 350°F.
2. Prepare the cookie crust by mixing crushed cookies, sugar, and melted butter in a bowl until well combined.
3. Press the mixture into a 9-inch pie dish.
4. Beat cream cheese, granulated sugar, egg yolks, and vanilla extract until smooth.
5. Pour the cheesecake filling over the cookie crust.
6. Top with blueberries and drizzle with honey.
7. Bake for 45-50 minutes or until the edges are set and the center is slightly jiggly.
Cooking Time: 45-50 minutes
Blueberry and Apple Pie with a Flaky Crust
A classic combination of sweet blueberries and crisp apples, wrapped in a buttery flaky crust that’s sure to become a family favorite.
Ingredients:
– 2 cups all-purpose flour
– 1 teaspoon salt
– 1/2 cup cold unsalted butter, cut into small pieces
– 1/4 cup ice water
– 2 cups mixed blueberries and sliced apples (about 3-4 varieties)
– 1 tablespoon granulated sugar
– 1 tablespoon cornstarch
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, whisk together flour and salt. Add cold butter and use a pastry blender or fingers to work into crumbs.
3. Gradually add ice water, stirring with fork until dough comes together in a ball.
4. Divide dough in half, shape each half into disk, wrap in plastic wrap, and refrigerate for 30 minutes.
5. Roll out one disk of dough to fit a 9-inch pie dish. Fill with blueberry and apple mixture, leaving a 1-inch border around edges.
6. Roll out second disk of dough, use to cover pie, crimping edges to seal.
7. Cut slits in top crust and sprinkle with sugar and cornstarch.
8. Bake for 45-50 minutes or until crust is golden brown and filling is bubbly.
Blueberry and Rhubarb Pie with a Sugared Crust
Savor the sweet and tangy flavors of this Blueberry and Rhubarb Pie with a Sugared Crust, a perfect blend of summer’s best fruits.
Ingredients:
For the filling:
– 2 cups fresh blueberries
– 1 cup fresh rhubarb, cut into 1-inch pieces
– 1/2 cup granulated sugar
– 2 tablespoons cornstarch
– 1 tablespoon lemon juice
– 1/4 teaspoon salt
For the crust:
– 2 1/4 cups all-purpose flour
– 1 teaspoon baking powder
– 1/2 cup cold unsalted butter, cut into small pieces
– 3 tablespoons granulated sugar
– 1 egg, beaten (for egg wash)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine blueberries, rhubarb, sugar, cornstarch, lemon juice, and salt. Mix until well combined.
3. Roll out the crust ingredients into a circle, about 12 inches in diameter. Place the filling mixture onto one half of the crust.
4. Fold the other half over the filling to form a pie shape. Crimp edges to seal.
5. Brush with beaten egg for a golden glaze and sprinkle with sugar.
6. Bake for 45-50 minutes or until the crust is golden brown and the filling is bubbly.
Blueberry Galette with a Rustic Pastry Crust
This rustic blueberry galette is a simple yet elegant dessert perfect for warm weather gatherings or a quick dessert fix. A flaky pastry crust filled with sweet and tangy blueberries is sure to satisfy your sweet tooth.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1/4 cup confectioners’ sugar
– 1/2 teaspoon salt
– 1/2 cup cold unsalted butter, cut into small pieces
– 1/2 cup granulated sugar
– 2 cups fresh or frozen blueberries
– 1 tablespoon cornstarch
Instructions:
1. Preheat oven to 375°F.
2. In a medium bowl, whisk together flour, confectioners’ sugar, and salt. Add cold butter and use a pastry blender or fingers to work into a crumbly mixture.
3. Turn dough out onto a lightly floured surface and gently knead a few times until it comes together in a ball.
4. Roll out dough into a 12-inch circle, about 1/8 inch thick.
5. In a separate bowl, mix together sugar and cornstarch. Add blueberries and toss to coat.
6. Arrange blueberry mixture onto the center of the dough, leaving a 2-inch border.
7. Fold edges of the crust up over the filling, creating a rustic galette shape.
8. Bake for 40-45 minutes or until crust is golden brown and filling is bubbly.
Cooking Time: 40-45 minutes
Blueberry Mascarpone Pie with a Shortbread Crust
A classic combination of sweet and tangy, this pie is a perfect blend of fresh blueberries and creamy mascarpone cheese. The buttery shortbread crust provides the perfect base for this indulgent dessert.
Ingredients:
For the crust:
– 1 1/2 cups all-purpose flour
– 1/4 cup confectioners’ sugar
– 1/2 cup unsalted butter, softened
– 1/4 teaspoon salt
For the filling:
– 1 cup fresh blueberries
– 8 ounces mascarpone cheese
– 2 tablespoons granulated sugar
– 1 tablespoon cornstarch
– 1/4 teaspoon vanilla extract
Instructions:
1. Preheat oven to 375°F.
2. Prepare crust: Whisk flour, confectioners’ sugar, and salt in a bowl. Add butter; mix until crumbly. Press into a 9-inch pie dish.
3. Bake crust for 18-20 minutes or until lightly golden.
4. Prepare filling: In a separate bowl, whisk together blueberries, mascarpone cheese, granulated sugar, cornstarch, and vanilla extract.
5. Pour filling over baked crust; bake for an additional 35-40 minutes or until filling is set.
Cooking Time: Approximately 55-60 minutes
Blueberry and Lemon Curd Pie with a Meringue Topping
A sweet and tangy pie that combines the flavors of fresh blueberries, lemon curd, and a crunchy meringue topping. Perfect for springtime celebrations or as a unique dessert option.
Ingredients:
For the crust:
– 1 cup graham cracker crumbs
– 1/4 cup granulated sugar
– 6 tablespoons (3/4 stick) unsalted butter, melted
For the lemon curd:
– 1/2 cup freshly squeezed lemon juice
– 1/2 cup granulated sugar
– 2 large egg yolks
– 1/4 cup (1/2 stick) unsalted butter, softened
For the blueberry filling:
– 2 cups fresh or frozen blueberries
– 2 tablespoons granulated sugar
For the meringue topping:
– 3 large egg whites
– 1 cup granulated sugar
Instructions:
1. Preheat oven to 350°F (180°C).
2. Prepare crust and bake for 8 minutes.
3. Make lemon curd and blueberry filling; combine in baked crust.
4. Whip meringue topping and spread over pie.
5. Bake for an additional 10-12 minutes, or until golden brown.
Cooking Time: 25-30 minutes
Blueberry and Almond Cream Pie with a Slivered Almond Crust
This sweet and tangy pie combines the freshness of blueberries with the richness of almond cream, all wrapped up in a crunchy slivered almond crust. Perfect for a summer dessert or special occasion.
Ingredients:
For the crust:
– 1 1/2 cups all-purpose flour
– 1/4 cup granulated sugar
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, softened
– 1 cup slivered almonds
For the filling:
– 1 1/2 cups heavy cream
– 1/2 cup granulated sugar
– 2 large egg yolks
– 2 tablespoons unsalted butter, melted
– 1 teaspoon vanilla extract
– 2 cups fresh blueberries
Instructions:
1. Preheat oven to 375°F.
2. Prepare the crust by whisking together flour, sugar, and salt. Add softened butter and mix until a dough forms. Fold in slivered almonds.
3. Press the dough into a 9-inch pie dish.
4. Bake the crust for 20-25 minutes, or until lightly browned.
5. In a separate bowl, whip heavy cream, granulated sugar, egg yolks, melted butter, and vanilla extract until stiff peaks form.
6. Arrange blueberries on top of the cooled crust.
7. Pour the almond cream over the blueberries and smooth out.
8. Bake for an additional 25-30 minutes, or until filling is set.
Cooking Time: 45-55 minutes
Blueberry and White Chocolate Pie with a Chocolate Crust
This decadent pie combines the sweetness of white chocolate, the tartness of blueberries, and the richness of a chocolate crust. A perfect dessert for any occasion.
Ingredients:
For the crust:
– 1 cup semisweet chocolate chips
– 1/4 cup unsalted butter, melted
For the filling:
– 1 cup heavy cream
– 1 cup granulated sugar
– 2 cups fresh blueberries
– 1 cup white chocolate chips
– 2 tablespoons cornstarch
– 1 teaspoon vanilla extract
Instructions:
1. Preheat oven to 350°F (180°C).
2. Prepare the crust: Melt chocolate and butter in a double boiler or microwave-safe bowl. Stir until smooth. Press into a 9-inch pie dish.
3. Prepare the filling: In a large bowl, whisk together cream, sugar, and cornstarch. Add blueberries, white chocolate chips, and vanilla extract. Mix until combined.
4. Pour filling into crust-lined pie dish.
5. Bake for 40-45 minutes or until filling is set.
6. Let cool completely before serving.
Cooking Time: 40-45 minutes
Blueberry and Lavender Pie with a Honey Glaze
This sweet and savory pie combines the freshness of blueberries with the subtle floral notes of lavender, topped with a drizzle of warm honey glaze.
Ingredients:
– 1 1/2 cups fresh or frozen blueberries
– 1/4 cup granulated sugar
– 2 tbsp all-purpose flour
– 1 tsp baking powder
– 1/2 tsp salt
– 1/2 cup heavy cream
– 2 large eggs
– 1 tsp dried lavender buds
– Honey glaze: 1 cup honey, 2 tbsp water
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, whisk together flour, sugar, baking powder, and salt.
3. Add heavy cream, eggs, and lavender buds; mix until smooth.
4. Gently fold in blueberries.
5. Pour mixture into a pie crust-lined dish and bake for 40-45 minutes or until filling is set.
6. In a small saucepan, heat honey and water over low heat, stirring until smooth.
7. Drizzle warm glaze over cooled pie.
Cooking Time: 40-45 minutes
Blueberry and Ginger Pie with a Spiced Crust
This sweet and tangy pie is infused with the warmth of ginger and the freshness of blueberries, all wrapped up in a fragrant spiced crust.
Ingredients:
For the crust:
– 2 cups all-purpose flour
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– 1/4 teaspoon ground cardamom
– 1/2 cup cold unsalted butter, cut into small pieces
– 1/4 cup ice-cold water
For the filling:
– 2 cups fresh or frozen blueberries
– 1/4 cup granulated sugar
– 2 tablespoons grated fresh ginger
– 1 tablespoon cornstarch
– 1/4 teaspoon salt
– 1/2 cup heavy cream
Instructions:
1. Preheat oven to 375°F (190°C).
2. Prepare the crust: Whisk together flour, cinnamon, nutmeg, and cardamom. Add butter and use a pastry blender or fingers to work into crumbs. Gradually add water until dough forms.
3. Roll out crust and place in pie dish.
4. Mix filling ingredients together and pour into crust.
5. Bake for 45-50 minutes, or until crust is golden brown and filling is bubbly.
Cooking Time: 45-50 minutes
Summary
18 Decadent Blueberry Pie Recipes Perfect for Summer
