10 Expert-Approved Blueberry Pie Recipes That Actually Work

Written by Clara Bennett in Dessert

You’ll want pies that actually taste like summer — tart-sweet blueberries, flaky crust, and a syrupy filling that isn’t runny. These ten recipes cover the basics and a few surprising twists, from a reliably perfect old-fashioned pie to a honey-lavender version and handheld mini pot pies. Each one gives clear techniques for crust, filling, and baking so your pie comes out impressive every time — and there’s one twist you’ll want to try first.

Classic Old-Fashioned Blueberry Pie

A slice of sunny summer in every forkful.

Ingredients:

  • 2 1/2 cups all-purpose flour
  • 1 tsp salt
  • 1 tbsp granulated sugar (for crust)
  • 1 cup (2 sticks) cold unsalted butter, cubed
  • 6–8 tbsp ice water
  • 5 cups fresh blueberries (or thawed, drained frozen)
  • 3/4 cup granulated sugar
  • 1/4 cup brown sugar (packed)
  • 1/4 cup cornstarch
  • 1 tbsp lemon juice
  • 1 tsp lemon zest
  • 1/4 tsp ground cinnamon (optional)
  • Pinch of salt
  • 1 tbsp unsalted butter, cut into small pieces (for filling)
  • 1 egg beaten with 1 tbsp water (egg wash)
  • Granulated or coarse sugar for sprinkling (optional)

How to Make:

  1. In a large bowl, whisk together flour, salt, and 1 tbsp sugar.
  2. Cut cold butter into the flour with a pastry cutter or fingers until mixture looks like coarse crumbs with pea-sized butter bits.
  3. Add ice water 1 tbsp at a time, mixing until dough just comes together; divide into two disks, wrap, and chill at least 1 hour.
  4. Preheat oven to 400°F (200°C).
  5. In a bowl, gently toss blueberries with granulated sugar, brown sugar, cornstarch, lemon juice, lemon zest, cinnamon (if using), and a pinch of salt; set filling aside.
  6. Roll out one dough disk on a floured surface to fit a 9-inch pie dish; transfer to dish and trim edges leaving a slight overhang.
  7. Pour blueberry filling into the crust and dot with the 1 tbsp butter.
  8. Roll out second dough disk and place over filling; crimp edges to seal and trim excess. Cut slits in top for steam, or make a lattice if you like.
  9. Brush the top crust with egg wash and sprinkle with coarse sugar if desired.
  10. Bake at 400°F (200°C) for 20 minutes, then reduce oven to 350°F (175°C) and bake another 30–40 minutes until crust is golden and filling bubbles.
  11. Let pie cool at least 2 hours so filling sets before slicing.

Enjoy a warm slice with a scoop of vanilla ice cream for maximum bliss.

Lemon-Glazed Blueberry Pie With Almond Crust

Bright, tangy lemon glaze meets sweet blueberries in a nutty almond crust for a pie that’s fresh and irresistible.

Ingredients:

  • 1 1/4 cups almond flour
  • 1/4 cup all-purpose flour
  • 2 tablespoons granulated sugar
  • 1/8 teaspoon salt
  • 6 tablespoons cold unsalted butter, cut into small cubes
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1–2 tablespoons cold water (if needed)

Filling:

  • 4 cups fresh or frozen blueberries
  • 1/2 cup granulated sugar
  • 3 tablespoons cornstarch
  • 1 tablespoon lemon zest (from 1–2 lemons)
  • 2 tablespoons fresh lemon juice
  • 1/4 teaspoon salt

Lemon Glaze:

  • 1/2 cup powdered sugar
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon lemon zest
  • 1–2 teaspoons milk or water (to thin, if needed)

Optional garnish:

– Sliced almonds or extra lemon zest

How to Make:

  1. Preheat oven to 350°F (175°C).
  2. Make the crust: In a bowl, stir together almond flour, all-purpose flour, sugar, and salt.
  3. Cut in the cold butter with a fork or pastry cutter until mixture is crumbly and pea-sized.
  4. Stir in egg yolk and vanilla; add 1 tablespoon cold water only if the dough is too dry.
  5. Press the dough evenly into a 9-inch pie pan, up the sides to form a crust. Chill 15 minutes.
  6. Blind-bake crust: Line crust with parchment and fill with pie weights or dried beans; bake 12 minutes.
  7. Remove weights and parchment and bake 6–8 more minutes until edges are lightly golden. Let cool slightly.
  8. Prepare filling: In a bowl, toss blueberries with sugar, cornstarch, lemon zest, lemon juice, and salt until evenly coated.
  9. Pour the blueberry mixture into the baked crust and spread evenly.
  10. Bake pie at 350°F (175°C) for 30–35 minutes, until filling is bubbly and crust is golden. If edges brown too fast, tent with foil.
  11. While pie cools, whisk powdered sugar, lemon juice, and lemon zest in a small bowl; add milk or water a drop at a time to reach a drizzling consistency.
  12. Cool the pie at least 1 hour so filling sets, then drizzle the lemon glaze over the top and sprinkle sliced almonds or extra zest if using.

Serve a slice with whipped cream or vanilla ice cream and enjoy that bright, nutty bite!

Rustic Mixed Berry and Blueberry Galette

Rustic Mixed Berry and Blueberry Galette — a relaxed, fruit-forward tart that’s crispy, jammy, and perfect for summer.

Ingredients:

  • 1 batch of pie dough (store-bought or homemade, about 1 lb)
  • 2 cups fresh blueberries
  • 1 1/2 cups mixed berries (strawberries halved, raspberries, blackberries)
  • 1/2 cup granulated sugar
  • 2 tbsp cornstarch
  • 1 tbsp lemon juice
  • 1 tsp lemon zest (optional)
  • 1/4 tsp salt
  • 1/2 tsp vanilla extract (optional)
  • 1 tbsp unsalted butter, cut into small pieces
  • 1 egg, beaten (for egg wash) or milk for brushing
  • 1-2 tbsp coarse sugar for sprinkling (optional)

How to Make:

  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment.
  2. In a bowl, gently toss blueberries and mixed berries with sugar, cornstarch, lemon juice, lemon zest, salt, and vanilla until evenly coated.
  3. Roll out the pie dough on a lightly floured surface into a roughly 12-inch circle.
  4. Transfer the dough to the prepared baking sheet.
  5. Pile the berry mixture into the center of the dough, leaving a 2-inch border all around.
  6. Dot the berries with the small pieces of butter.
  7. Fold the dough edge over the berries, pleating as you go to make a rustic crust; the center stays exposed.
  8. Brush the crust with beaten egg or milk and sprinkle coarse sugar over the edge if using.
  9. Bake until the crust is golden and the filling is bubbling, about 30–40 minutes.
  10. Let the galette cool on the baking sheet for 15–20 minutes to set the filling.
  11. Slice and serve warm or at room temperature; a scoop of vanilla ice cream or dollop of whipped cream is optional but delightful.

Enjoy your rustic, jammy galette—simple to make and irresistibly delicious!

Bourbon-Infused Blueberry Pie With Pecan Topping

A spoonful of sweet summer blueberries warmed with a kiss of bourbon and a crunchy pecan topping — rustic comfort in every bite.

Ingredients:

  • 1 double pie crust (store-bought or homemade), chilled
  • 5 cups fresh or frozen blueberries (if frozen, don’t thaw)
  • 3/4 cup granulated sugar
  • 1/4 cup brown sugar, packed
  • 3 tbsp cornstarch
  • 1 tbsp lemon juice
  • 1 tsp lemon zest
  • 1/4 tsp salt
  • 2 tbsp unsalted butter, cut into small pieces
  • 2 tbsp bourbon
  • 1 tsp vanilla extract
  • 1 large egg, beaten (for egg wash)
  • 1 tbsp coarse sugar (optional, for crust)

Pecan topping:

  • 1 cup chopped pecans
  • 1/2 cup rolled oats
  • 1/3 cup brown sugar, packed
  • 1/4 cup all-purpose flour
  • 1/4 tsp cinnamon
  • 4 tbsp (1/2 stick) cold unsalted butter, cut into small cubes

How to Make:

  1. Preheat oven to 400°F (200°C). Position a rack in the lower third of the oven.
  2. Roll out one pie crust and fit it into a 9-inch pie plate; trim excess and chill while preparing filling.
  3. In a large bowl, toss blueberries with granulated sugar, brown sugar, cornstarch, lemon juice, lemon zest, salt, bourbon, and vanilla until evenly coated.
  4. Pour the blueberry mixture into the prepared crust and dot the top with the 2 tbsp butter.
  5. Prepare the pecan topping: in a medium bowl combine chopped pecans, oats, brown sugar, flour, and cinnamon.
  6. Cut the cold butter into the pecan mixture with a fork or pastry cutter until it forms coarse crumbs.
  7. Evenly sprinkle the pecan topping over the blueberry filling.
  8. Roll out the second crust if you prefer a full top; otherwise leave as pecan-topped open pie. If using a full top, seal and flute edges, cut vents, and brush with beaten egg. If open, brush the rim crust with egg and sprinkle coarse sugar.
  9. Place the pie on a baking sheet to catch drips and bake at 400°F for 20 minutes, then reduce heat to 350°F (175°C) and bake an additional 30–35 minutes until filling is bubbly and topping is golden. If the crust browns too fast, tent with foil.
  10. Remove pie from oven and let cool at least 2 hours so filling sets.
  11. Slice and serve with whipped cream or vanilla ice cream.

Dig in and enjoy the warm, boozy blueberry goodness with a crunchy pecan hug on top!

Gluten-Free Blueberry Pie With Oat Crust

A cozy, naturally sweet gluten-free blueberry pie with a tender oat crust—perfect for sharing (or not).

Ingredients:

  • 2 1/2 cups rolled oats (certified gluten-free)
  • 1/2 cup almond flour
  • 1/4 cup coconut sugar or brown sugar
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon (optional)
  • 1/3 cup melted coconut oil (or melted butter)
  • 1 large egg (or 1 tablespoon ground flax + 3 tablespoons water for vegan)
  • 4 cups fresh or frozen blueberries
  • 1/3 cup granulated sugar (adjust to taste) or maple syrup
  • 2 tablespoons cornstarch or arrowroot powder (for thickening)
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest (optional)
  • 1/2 teaspoon vanilla extract
  • Pinch of salt
  • Optional: 1 tablespoon butter or coconut oil cut into small pieces to dot filling (or vegan butter)

How to Make:

  1. Preheat the oven to 350°F (175°C).
  2. Grease a 9-inch pie dish or line with parchment.
  3. Pulse the oats in a food processor until they form a coarse flour.
  4. In a bowl, mix oat flour, almond flour, coconut sugar, salt, and cinnamon.
  5. Stir in melted coconut oil and egg (or flax mixture) until the dough holds together.
  6. Press about two-thirds of the dough evenly into the bottom and up the sides of the pie dish to form the crust.
  7. Reserve the remaining dough for a crumb topping or decorative pieces.
  8. In a separate bowl, toss blueberries with granulated sugar (or maple), cornstarch, lemon juice, lemon zest, vanilla, and a pinch of salt until coated.
  9. Pour the blueberry filling into the prepared crust and dot with small pieces of butter or coconut oil if using.
  10. Sprinkle the reserved dough over the top as a crumble or arrange decorative shapes.
  11. Bake 40–50 minutes until filling is bubbly and the crust is golden; cover edges with foil if they brown too quickly.
  12. Let the pie cool at least 2 hours to set before slicing for best results.
  13. Serve warm or at room temperature with ice cream or whipped cream if you like.

Enjoy a slice of warm, fruity comfort—gluten-free never tasted so good!

Vegan Blueberry Pie With Coconut Crumble

Vegan Blueberry Pie With Coconut Crumble — bright, juicy filling with a crunchy, tropical twist.

Ingredients:

  • 1 unbaked 9-inch vegan pie crust (store-bought or homemade)
  • 5 cups fresh or frozen blueberries (if frozen, don’t thaw)
  • 3/4 cup granulated sugar (adjust to taste)
  • 3 tablespoons cornstarch
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons coconut oil, melted (or neutral oil)
  • 1/4 cup water (if needed to loosen filling)

Coconut Crumble:

  • 1 cup rolled oats (gluten-free if needed)
  • 3/4 cup shredded unsweetened coconut
  • 1/2 cup all-purpose flour (or gluten-free flour blend)
  • 1/2 cup brown sugar (light or coconut sugar)
  • 1/3 cup coconut oil, melted
  • 1/2 teaspoon cinnamon
  • Pinch of salt

How to Make:

  1. Preheat the oven to 375°F (190°C).
  2. Place the pie crust in a 9-inch pie dish and crimp the edges; put it in the fridge while you make the filling.
  3. In a large bowl, mix blueberries, sugar, cornstarch, lemon juice, lemon zest, salt, and vanilla until berries are evenly coated.
  4. If the mixture looks too thick to spread, stir in up to 1/4 cup water to loosen slightly.
  5. Pour the blueberry filling into the chilled pie crust and spread it evenly.
  6. Make the coconut crumble: combine oats, shredded coconut, flour, brown sugar, cinnamon, and salt in a bowl.
  7. Stir in melted coconut oil until the mixture clumps into coarse crumbs.
  8. Sprinkle the coconut crumble evenly over the blueberry filling.
  9. Bake for 40–50 minutes, until the filling is bubbly and the crumble is golden brown; if the edges brown too quickly, cover them with foil.
  10. Remove the pie from the oven and let it cool on a rack for at least 2 hours so the filling sets.
  11. Slice and serve slightly warm or at room temperature — a scoop of vegan vanilla ice cream pairs perfectly.

Enjoy that tropical crunch with every juicy bite!

Blueberry-Lavender Pie With Honey Drizzle

Bright, floral blueberry pie with a sweet honey drizzle—like summer in every slice.

Ingredients:

  • 1 double pie crust (homemade or store-bought), chilled
  • 5 cups fresh blueberries (or frozen, thawed and drained)
  • 3/4 cup granulated sugar
  • 1/4 cup honey, plus 1–2 tbsp for finishing
  • 2 tbsp cornstarch
  • 1 tbsp lemon juice
  • 1 tsp lemon zest
  • 1/2 tsp vanilla extract
  • 1/4 tsp fine sea salt
  • 1/4 tsp dried culinary lavender, crushed (about 1/2 tsp whole)
  • 1 large egg, beaten (for egg wash)
  • Coarse sugar (optional, for sprinkling)

How to Make:

  1. Preheat the oven to 400°F (200°C). Place a baking sheet under the rack you’ll use for the pie.
  2. In a large bowl, combine blueberries, granulated sugar, honey, cornstarch, lemon juice, lemon zest, vanilla, salt, and crushed lavender. Toss gently until berries are evenly coated.
  3. Roll out one disk of pie dough and fit it into a 9-inch pie pan. Trim any excess so edges are neat.
  4. Pour the blueberry mixture into the prepared crust, spreading evenly.
  5. Roll out the top crust and either place whole, make a lattice, or cut vents. Seal and crimp the edges to secure.
  6. Brush the top crust with beaten egg and sprinkle coarse sugar if using.
  7. Bake on the prepared baking sheet for 20 minutes at 400°F, then reduce heat to 375°F (190°C) and bake another 25–30 minutes, until filling bubbles and crust is golden.
  8. If the crust browns too quickly, tent loosely with foil for the remaining bake time.
  9. Remove pie from oven and let cool on a rack for at least 2 hours so the filling sets.
  10. Warm 1–2 tablespoons honey until runny and drizzle over the cooled pie before serving.

Slice and serve with vanilla ice cream or whipped cream for a floral, honeyed finish—enjoy every fragrant, juicy bite!

Handheld Mini Blueberry Pot Pies

Handheld Mini Blueberry Pot Pies — sweet, portable pockets of warm blueberry filling with flaky crust.

Ingredients:

  • 2 cups fresh or frozen blueberries (if frozen, don’t thaw)
  • 1/3 cup granulated sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon lemon juice
  • 1/2 teaspoon vanilla extract
  • Pinch of salt
  • 1 package refrigerated pie crusts (or 2 sheet puff pastry, thawed)
  • 1 egg, beaten (for egg wash)
  • 1 tablespoon water (to mix with egg)
  • 1 tablespoon butter, cut into small pieces (optional)
  • Coarse sugar for sprinkling (optional)

How to Make:

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a bowl, toss blueberries with sugar, cornstarch, lemon juice, vanilla, and a pinch of salt until coated.
  3. Unroll pie crusts or puff pastry and use a round cutter (about 4 inches) to cut circles; re-roll scraps as needed.
  4. Spoon about 1–2 tablespoons of the blueberry mixture onto the center of each circle.
  5. Add a small dot of butter on top of the filling if using.
  6. Brush the edges of each circle with a little water, fold over to form a half-moon, and press edges with a fork to seal.
  7. Place finished pies on the prepared baking sheet and cut a small vent slit in the top of each.
  8. Whisk egg with water and brush the tops of the pies; sprinkle with coarse sugar if desired.
  9. Bake for 15–18 minutes, until golden brown and filling bubbles.
  10. Let cool on the baking sheet for 5–10 minutes before serving so filling sets.

Enjoy these warm little blueberry pot pies—perfect for snacking on the go or sharing!

Blueberry Cream Cheese Swirl Pie

Bright, tangy cream cheese swirls meet juicy blueberries in a dreamy, sliceable pie.

Ingredients:

  • 1 (9-inch) prepared pie crust (store-bought or homemade)
  • 8 oz (225 g) cream cheese, softened
  • 1/3 cup granulated sugar (plus 1–2 tbsp for sprinkling, optional)
  • 1 large egg
  • 1 tsp vanilla extract
  • Zest of 1 lemon (optional, for brightness)
  • 2 cups fresh or frozen blueberries (if frozen, don’t thaw)
  • 1/4 cup granulated sugar (for blueberry filling)
  • 1 tbsp cornstarch
  • 1 tbsp fresh lemon juice
  • 1 tbsp water
  • Pinch of salt

How to Make:

  1. Preheat the oven to 375°F (190°C). Place the pie crust in a 9-inch pie pan and crimp the edges.
  2. In a bowl, beat the softened cream cheese with 1/3 cup sugar until smooth.
  3. Add the egg, vanilla, and lemon zest to the cream cheese and mix until fully combined and creamy.
  4. Spread the cream cheese mixture evenly into the prepared pie crust.
  5. In a small saucepan, combine the blueberries, 1/4 cup sugar, cornstarch, lemon juice, water, and a pinch of salt.
  6. Cook the blueberry mixture over medium heat, stirring, until it thickens and the berries release their juices, about 4–6 minutes. Remove from heat and let cool slightly.
  7. Spoon the warm blueberry mixture over the cream cheese layer in several dollops.
  8. Use a knife or skewer to gently swirl the blueberries into the cream cheese to create a marbled pattern—don’t overmix.
  9. If desired, sprinkle 1–2 tablespoons of sugar over the crust edge for a little crunch.
  10. Bake the pie for 25–30 minutes, until the crust is golden and the filling is set but still slightly jiggly in the center.
  11. Let the pie cool on a rack to room temperature, then chill in the refrigerator for at least 2 hours to firm up for cleaner slices.
  12. Slice and serve chilled or slightly warm with a dollop of whipped cream if you like.

Enjoy every tangy, sweet, creamy bite!

Maple-Balsamic Blueberry Pie With Streusel

A sweet-tart blueberry pie with a nutty maple-balsamic kick and crunchy streusel — perfect for late-summer gatherings.

Ingredients:

  • 1 double pie crust (store-bought or homemade), chilled
  • 6 cups fresh blueberries (or frozen, thawed and drained)
  • 1/2 cup granulated sugar
  • 1/4 cup pure maple syrup
  • 2 tablespoons cornstarch
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon unsalted butter, cut into small pieces

Streusel:

  • 3/4 cup all-purpose flour
  • 1/3 cup packed light brown sugar
  • 1/3 cup rolled oats (optional for texture)
  • 1/2 teaspoon ground cinnamon
  • Pinch of salt
  • 6 tablespoons cold unsalted butter, cut into small cubes
  • 1/3 cup chopped pecans or walnuts (optional)

Egg wash:

– 1 egg beaten with 1 tablespoon water (for brushing crust)

How to Make:

  1. Preheat the oven to 400°F (200°C) and place a baking sheet on the rack below where the pie will bake to catch drips.
  2. Roll out one crust and fit it into a 9-inch pie pan; chill in the fridge while you prepare the filling.
  3. In a large bowl, gently toss the blueberries with sugar, maple syrup, cornstarch, lemon juice, lemon zest, cinnamon, salt, and balsamic until evenly coated.
  4. Pour the blueberry mixture into the chilled pie shell and dot the top with the pieces of butter.
  5. Prepare the streusel: in a bowl, combine flour, brown sugar, oats (if using), cinnamon, salt, and chopped nuts; cut in the cold butter with a pastry cutter or fingers until mixture resembles coarse crumbs.
  6. Sprinkle the streusel evenly over the blueberry filling, covering as much as you like.
  7. Roll out the top crust if using a full top; you can lay it over and cut vents or make a lattice. Alternatively, omit a full top and use the streusel alone. Trim and crimp the edges to seal.
  8. Brush the crust edges (and exposed crust) with the egg wash for a golden finish.
  9. Bake on the preheated sheet at 400°F (200°C) for 20 minutes, then reduce oven temperature to 350°F (175°C) and bake another 30–35 minutes, until filling is bubbly and streusel/crust is golden. If edges brown too fast, cover them with foil.
  10. Remove the pie and let it cool on a rack for at least 2 hours so the filling sets before slicing.

Serve warm or at room temperature with a scoop of vanilla ice cream or a dollop of whipped cream — enjoy that maple-balsamic blueberry goodness!

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