Blueberry Pie used to be at the BOTTOM of my favorite pies list. But since discovering this recipe, all that has changed! Once you know how to balance the sweet blueberries in your pie (with plenty of tang, hello cornmeal cream cheese crust!) you will have, seriously, the best Blueberry Pie of your life. No going back, folks. Let me show you how to make it step-by-step! Originally published May 28, 2022.
Table of Contents
- Why is blueberry pie a classic? (It’s just not that great.)
- Blueberries are too sweet for pie. I said what I said.
- Why this recipe for Blueberry Pie WORKS
- Homemade Blueberry Pie ingredients
- Cultivated blueberries vs. wild blueberries
- How to make Blueberry Pie
- Make the Best Blueberry Pie filling
- Make a lattice crust!
- How long to bake Blueberry Pie
- How do you keep pie crust from browning too fast?
- How do you make a berry pie not soggy?
- Do you need to refrigerate this pie?
- Can you freeze blueberry pie filling?
- Can you freeze Blueberry Pie?
- Best Blueberry Pie FAQs
- More blueberry recipes you will love!
- More pie recipes to make!
- Best Blueberry Pie Recipe Recipe
Guys, we are MOVING. AHH! To a house only 20 minutes away. But still. All the feels. And all the chores, holy smokes. I’ve never sold a house before, and let me just say, this is like a whole new level of adulting over here.
Packing up an entire house is no joke. I had NO IDEA we had so much crap. Like, I think our stuff mated and multiplied in our closets when we weren’t looking over the past 7 years. Now there is an ARMY of random items, lying in wait inside the closets.
We are getting everything ready for the open house, where people will come take a look. We don’t even have to pack up everything yet, we just need to pack enough so that it looks like we don’t live here. You know, magazine style. An artfully arranged vase of flowers on the counter, rather than what it’s usually covered with: loose pieces of homework, bouncy balls, old mail, Nerf guns, etc.
We have already packed up so much. Our garage is completely stacked with boxes, but somehow there is still stuff EVERYWHERE. I’m stepping on Lego men every time I turn around, and somehow my kitchen counter is still covered with paper. Where did we put it all before? I already know the answer: on the floor, under the bed, in between the kid’s mattress and the wall (yes, really, I couldn’t believe the stuff I found in there, kind of like the time Eric found 21 of Charlotte’s socks stuffed into our armchair.)
Why are we moving, you ask? This is exactly why 😂 4 kids. 1300 square feet. You do the math.
Our next house will have more space, and sometimes I delude myself into thinking that the new house will always be clean, because I will actually have space for all the items we own. (Instead of relying on my kids’ drawer-stuffing capabilities, which are nil.)
But I’m no fool. Clutter lives in my very soul. I don’t care if you give me a mansion with 3 kitchens, eventually all of their counters will be covered in old mail. (The same way I’ll always have multiple colors of towels.)
Every day I’m eating my feelings over here. I know everyone moves at some point, so why does it feel like such a huge deal? New schools, new yard, new neighbors. It took me 7 years to acclimate my neighbors to me randomly photographing food on my porch. Now they think it’s normal and just ask for a slice. What are my new neighbors going to think??
Probably they would be on board immediately if I could get them a slice of this pie. I went toe-to-toe with this pie for weeks and finally prevailed, you guys. But first let me ask you:
Why is blueberry pie a classic? (It’s just not that great.)
Blueberry pie has got to be one of the most iconic American recipes, right? Even just saying the name “Blueberry Pie” makes me feel all warm and cozy inside. I see visions of Snow White happily baking a pie in the dwarves’ kitchen, songbirds atwitter. Or your grandma making you something special, even if you never had a grandma who made you pie. Blueberry pie. Can you feel it?
Blueberries are too sweet for pie. I said what I said.
The problem, my friends, is that Blueberry pie, for all its iconic nostalgia, tastes like absolute garbage. No, I’m serious. It tastes like a mushy pile of boring. It’s saccharine to a fault, which is why Blueberry pie is number 254 on my list of favorite pies. (Before this pie was born, anyway.)
Listen, blueberries are just too sweet to be baked into a pie that tastes right.
My brother Nathan encapsulated this sentiment perfectly when I told him I was setting out to find the perfect Blueberry Pie recipe: “Why would you ever make a Blueberry Pie? Adding sugar to blueberries would ruin the perfect balance of their flavor.” I have to say, I agreed with him.
But even so, I was determined. Some classic pies just have to be conquered, you know? ‘Merica.
Why this recipe for Blueberry Pie WORKS
The reason this is the only version of Blueberry Pie I will eat is because it has an appropriate level of acidity and tartness to counterbalance the sweetness of the blueberries. I realized my quest for increased acidity after reading the chapter on Acid in Samin Nosrat’s book Salt, Fat, Acid, Heat (I love this book! Highly recommend!)
Most of the blueberry pie recipes I found in my research were basically identical to each other: blueberries, cornstarch, white sugar, lemon, maybe some cinnamon. Very little variation in ingredients and amounts.
I knew I wanted a pie with more acidic balance. Here’s how we’re getting it done:
- Use cream cheese in the pie dough for added tartness
- Add a heck ton of lemon zest, like at least 2 lemons worth
- Cook a blueberry mixture on the stove to make a thickened sauce, then add fresh blueberries to it. Cooking the filling ahead is the most important part of my super popular Apple Pie recipe, and we are applying the same idea here!! I had a MAJOR epiphany recently when I realized (after spending hours developing that Apple Pie) that my Grandma Georgia already does this for her Blackberry Pie. It’s the best pie EVER and all you do is cook a berry sauce and add it to the fresh berries, and bake. We’re doing the same thing with blueberries! It works amazingly well.
Once you try a Blueberry Pie with the appropriate balance of tartness, and cooking the filling before baking, there is no going back. But aside from this, there is one more thing that make this pie next level:
We are using cornmeal in the pie crust!! I love this addition. Cornmeal crust adds amazing corny flavor and fun texture, more on that below.
The pie filling is full of juicy, mostly-whole blueberries that you get to pop in your mouth. It does not taste like a manufactured store bought, overly cornstarched, jell-ified pie. It doesn’t hold the shape of the slice perfectly when you cut in, and that’s not an apology. Gimme all the juicy slurp. Thank you Grandma Georgia!!
Homemade Blueberry Pie ingredients
Here’s a quick shopping list to help you gather your ingredients. See the recipe card below for the full ingredients and instructions!
For the crust:
- Cornmeal
- All-purpose flour
- Sugar
- Butter
- Cream cheese
- Egg
For the filling:
- Blueberries, fresh or frozen (ones labeled “wild” will be more tart)
- Lemons (zest and juice, gimme all that flavor)
- Granulated sugar
- Cornstarch, for thickening. Not too much. We like juicy pie!
- Flour, for more thickening! (too much cornstarch starts to taste weird, so we do both.)
- Cinnamon
- Kosher salt, amplifies the other flavors!
- Cream cheese (I’m telling you, a layer on the bottom makes this pie unstoppable!)
- Milk
- Raw sugar
- Vanilla ice cream or whipped cream (no, this isn’t optional!!)
Cultivated blueberries vs. wild blueberries
The problem is that we are usually working with the plump, grape-sized blueberries you find at the supermarket. These “cultivated blueberries” taste great as a snack, but are much too sweet to make a traditional pie with just sugar and cornstarch. Plus, their water content is super high. Do you want Sugary-Water Pie? No. You don’t.
If we all had access to tart mountain-grown wild blueberries that we foraged ourselves, then sure, your pie would be awesome. The problem is that most of us don’t. (Sometimes you can find frozen wild blueberries! Worth a check)
But good news: I have found a trick for turning your ultra-sweet supermarket blueberries into a perfectly balanced pie.
Can you use frozen blueberries?
Yes, hallelujah. All the details are in the notes on the recipe card. You must thaw the berries first, but save the juice! We use it to make our liquified blueberry, that we cook into a sauce. Bake as usual, no time or temperature changes from what the recipe states.
How to make Blueberry Pie
Let’s start out by making our crust! You are totally welcome to use a regular pie crust, I have all the info you need on my Flaky Pie Crust recipe. It’s tender, buttery, and perfect.
BUTTTT….if you want to add even more pizazz to your pie, I highly recommend adding a bit of cornmeal to your crust. Corn and blueberries were just made for each other, okay? They should probably get married.
Next secret ingredient: cold cream cheese. Cream cheese has lots of fat (necessary for pie crust!) but also a ton of tangy flavor, the perfect balance for our sweet blueberries. I’m in love with this crust you guys.
Knead the dough together and shape into discs. See my Pie Crust Recipe for a lot more photos of this process. The ingredients are different, but the method is exactly the same.
Toss the discs in the fridge for about 30 minutes while you make the filling.
Make the Best Blueberry Pie filling
As always, the full recipe is at the bottom of the post, but I want to show you some pictures first. We need a heck ton of blueberries to start with! Fresh or frozen is fine, more on that below.
You need about 7 and 1/2 cups blueberries for this pie.
Start out by adding about 2 cups of berries to a blender.
Blend them up. You should end up with about 1 and 3/4 cup liquified blueberries. If you don’t have that amount, add more blueberries until you get there. If you are worried that you don’t have enough whole berries (You need at LEAST another 5 cups berries to add to the pie later) then add water or fruit juice to the blender until it reaches 1 and 3/4 cup!
Add the liquid berries to a saucepan, along with the sugar, cornstarch, flour, cinnamon, and salt. Whisk it together BEFORE you turn on the heat; you don’t want any lumps of cornstarch!!
Cook it over medium heat until it is thickened, just a couple minutes.
Then add in the lemon juice and zest. LOTS of zest! And plenty of lemon juice, 3 tablespoons. I love a tart blueberry pie!
Add this mixture to 5 cups of FRESH blueberries, or frozen ones that have been thawed. See notes for all the details for using frozen blueberries! I’ve tried it both ways, it works beautifully with a couple small changes.
Just look at this goodness. Go ahead, snag a bite. It tastes amazing now, but it’s going to taste even BETTER after we bake it.
Assemble the Blueberry Pie
Once you’ve rolled out your pie crust, stick it in the fridge or freezer for a few minutes to chill. This makes it less likely to tear.
Add the juicy berries to the pie crust. Chill the whole pie while you roll out the top crust.
Make a lattice crust!
I love to make a lattice crust for blueberry pie, it’s just so homey. And easier than it looks. I’ve provided some photos here, but see my Lattice Pie Crust post for more details, especially if it’s a new-to-you technique. (Or even if it’s not. You can see my Lattice post pulled up on my phone in the photo below. haha! Lattices are a little confusing okay?? I need visuals every time. Don’t judge me)
Keep all this pie dough chiilllllll. Cold dough is essential for pie crust.
Trim the edges of the pie crust a bit so they are not hanging way off. You don’t want your crust to be TOO thick, or it won’t be flaky.
Once your pie is put together, freeze it for about 20 minutes while you preheat the oven. Yes, it’s worth taking the time to clear out some space in your freezer, I promise! This step is absolutely crucial for achieving an ultra-flaky pie crust.
Before you put your chilled pie in the oven, don’t forget to brush with a little milk and sprinkle with raw or granulated sugar. My mom always sprinkles hers with cinnamon sugar actually, which I dearly love. These finishing touches makes your crust brown beautifully, and the crunch from the sugar is just perfect.
How long to bake Blueberry Pie
Bake the pie in the oven for about 15 minutes in a screaming hot oven (425), then turn the temperature down to 350. The reason we do this is because the way to get flaky crust is to quickly evaporate the water from the butter in the crust, leaving empty pockets of air in between the layers of fat. The high temperature makes all that liquid evaporate fast! Then we turn the heat down so we don’t burn the crust on top.
The pie is done when the edges are brown and the center is light golden brown. Because the filling is already cooked and the cornstarch has been activated, we are not waiting at all on the inside of the pie. When your pie looks as brown and golden on top as you like it, you’re done! Ta da!
How do you keep pie crust from browning too fast?
The best way to get an evenly browned crust that doesn’t burn on the edges is to bake for about 15 minutes at a high temperature, then turn the heat down. And the most important step: when you turn the heat down, add a pie shield made out of tin foil. This covers just the circular edge of your crust, leaving the center exposed.
They sell pie shields made of metal or silicone, but I prefer using foil. It is so lightweight, there is no chance of crushing the design of your raw crust. (See recipe for details on how to make a foil shield, and my Pie Crust Recipe for photos.)
Once you add the shield and lower the temperature to 350, bake for another 40-50 minutes.
How do you make a berry pie not soggy?
Here comes the hardest part: don’t slice into your pie for about 4 hours. I know, I know, it’s tough. But the liquid in your pie needs time to come to room temperature so it doesn’t completely fall apart into a runny mess when you cut into it. You can put it in the fridge to speed up the cooling process if you want. (or the freezer!)
Personally, I like my blueberry pie to be juicy rather than overly-jellified. I’m not interested in a pie that hold it’s shape perfectly when you slice it, because it tastes too manufactured and fake to me. This recipe was developed to be rich and juicy, while still being slice-able.
If in the end your pie ends up a bit too runny, well, I say just embrace the goodness. Add some vanilla ice cream and spoon the juices over the top. Heaven!
Do you need to refrigerate this pie?
Not for the first day or two! The sugar in the pie acts as a preservative. You can leave it on the counter in the pie plate you baked it in, covered with plastic wrap or one of these handy pie covers. After two days, transfer to the fridge, where it will last another 2 or 3 days.
Can you freeze blueberry pie filling?
Definitely! You can prep the blueberry pie filling with all the ingredients listed and put it in a ziplock bag to freeze. Then place the bag in the pie plate you intend to bake the pie in. Freeze in the pie plate. Once it’s frozen, you can put the clean pie plate back in your cupboard. This will make the berries freeze in the shape of your pie plate. Later, roll out your pie crust, add the frozen berries on top. Bake it straight from frozen!
Can you freeze Blueberry Pie?
You can freeze an entire unbaked blueberry pie for another day. Top with the second crust, but don’t brush with egg/milk or sprinkle with sugar. Put the pie in the freezer for an hour to flash freeze, then wrap with plastic wrap, and wrap it again. Then wrap in foil. Make sure it’s sealed as best you can! Freeze for up to 3 months.
Bake it straight from frozen. Brush with egg/milk, sprinkle with sugar, and pop it in the oven according to the recipe. Same temps, same times.
While you can freeze already baked whole pies (cool completely, then follow the same wrapping instructions as above), the crust tends to shrink and the crust will definitely get soggy, so I recommend freezing before baking.
Best Blueberry Pie FAQs
Yes! I learned this trick from my Grandma. This is how she made the BEST Blackberry Pie. Make a sauce from liquified berries, and then add it with WHOLE berries to the pie. It makes the BEST berry pie you will ever have!
Yes! If you are using frozen blueberries, there are some changes that need to be made in the recipe! Thaw the berries and drain completely, but SAVE the juice! We need it to make the sauce.
We are using a combo of cornstarch and flour. Cornstarch is a more powerful thickening agent; flour tastes a little better, in my opinion. So I like to use both in this pie!
Not adding enough of a thickening agent like cornstarch or flour! It can be hard to know exactly how much to add when making pie, because you never know EXACTLY how juicy your berries are going to be. But this recipe solves that problem by cooking the filling ahead of time. That way we already have the water content mostly figured out before it even hits the oven!
And that’s everything you need to know about blueberry pie, my friends! If you already loved blueberry pie, you are going to love this version even more. If you are a blueberry pie hater like I was, then this is the recipe to change your mind! You have to let me know if you try it out!
More blueberry recipes you will love!
- The Easiest Mixed Berry Cobbler You’ll Ever Make >> 5 minutes to throw together, and amazing EVERY time
- Overnight Blueberry French Toast Casserole >> buttery, blueberry, breakfast-y goodness
- Blueberry Buttermilk Pancake Muffins >> irresistible with a drizzle of maple syrup on top!
- Vibrant Purple Chewy Blueberry Cookies >> from Fresh Flavorful, check out the color on these!
More pie recipes to make!
- How to Make the Best Homemade Apple Pie << It’s a classic for a reason. It really is the best!
- Strawberry Rhubarb Pie << one of the best pies ever, with a phenomenal crumb topping
- Easy Homemade Cherry Pie Bars << this is one of my absolute favorites
- Peach Apricot Slab Pie << THIS is what to do with summer stone fruit
- Strawberry Glacé Pie << this pie also has a cream cheese layer; it’s where I got the idea for today’s pie. Also try out my Blackberry Glacé Pie!
- Dreamy Coconut Cream Pie with Caramel Layer << the best coconut cream pie of your life, promise
- Raspberry Banana Pie from Taste and Tell, this combo looks soooo amazing!
And just so they are handy, here are two other pie posts that you might find useful:
- How to Make Flaky Pie Crust << allll the details you need to make the perfect flaky crust, every time. You can use this method with the cornmeal ingredients from today’s post, you make it the same way.
- How to Make a Lattice Pie Crust << What’s a pie without a lattice? It’s so pretty, and really not as hard as it looks!
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Best Blueberry Pie Recipe
Ingredients
For the cornmeal crust
- 3/4 cup cornmeal
- 1 & 3/4 cup all-purpose flour, spooned and leveled
- 2 tablespoons granulated sugar
- 1 teaspoon kosher salt
- 6 ounces butter, cold (this is 3/4 cup, or 1 and 1/2 sticks)
- 4 ounces cream cheese, cold (half of an 8-ounce package)
- 2 tablespoons beaten egg, half of one egg
- 1/4 cup ice water
For the filling
- 2 and 1/2 cups fresh blueberries, to puree (see note for frozen blueberries)
- 5 cups fresh blueberries, to leave whole (see note for frozen blueberries)
- 1 cup granulated sugar, packed
- 1/4 cup cornstarch
- 2 tablespoons flour
- 1/2 teaspoon cinnamon
- 1/2 teaspoon kosher salt
- 1 tablepoon lemon zest, from about 2 lemons
- 3 tablespoons lemon juice
- 1 tablespoon milk, for brushing on pie
- 1 tablespoon raw sugar, for sprinkling on top crust
- vanilla ice cream, or whipped cream, for serving, not optional ;)
Instructions
- Make the pie dough. If you have never made pie dough, read through my Flaky Pie Crust post. Lots of helpful photos for beginners!*
- In a large bowl, whisk together 3/4 cup cornmeal, 1 and 3/4 cup flour (spooned and leveled), 2 tablespoons sugar, and 1 teaspoon kosher salt.
- Use a knife to slice 6 ounces (this is 3/4 cup, or 1 and 1/2 sticks) of COLD butter into pats. Chop 4 ounces (half a package) of COLD cream cheese into chunks. Add the cold butter and the cream cheese to the bowl with the flour.**
- Use a pastry cutter to cut the butter and cream cheese into the flour, pressing down firmly with the pastry cutter. There should be pea-sized bits of butter /cream cheese. Various sizes of fat is what you are looking for. See photos on my pie crust post.
- Beat an egg in a small bowl. Pour half of it into another small bowl, leaving about 2 tablespoons. (Save the other half of the beaten egg for brushing the finished pie, if you want.)
- Add 1/4 cup ice water to 2 tablespoons beaten egg. Mix it together.Add the egg mixture to the bowl with the flour. Use a rubber spatula to mix it together, hydrating the flour as much as you can.
- Cover your hands with flour and use your hands to knead the dough, still in the bowl. Press the dough together and keep gathering up the dry bits to incorporate it into the mass. If the dough is not coming together, add ice water sparingly, 1 teaspoon at a time to moisten it. Stop kneading the moment that it has come together and is able to be shaped into a ball. Over-working your dough results in a tough pie crust.
- Split your ball of dough in half and shape each into a disc. Wrap in plastic wrap and chill for at least 30 minutes (or up to 24 hours).
- Make the filling. (See notes for frozen blueberry instructions) Add 2 cups of fresh blueberries to a blender. Blend until liquified. You should end up with about 1 and 3/4 cup blueberry pulp. Add a few more blueberries and blend again if it's not enough. (If you don't have a blender, add 2 cups blueberries to a large glass measuring cup. Use a potato masher to crush the berries into a pulp.)
- Add 1 and 3/4 cup pureed blueberries to a 3 quart saucepan. Add 1 cup sugar, 1/4 cup cornstarch, 2 tablespoons flour, 1/2 teaspoon cinnamon, and 1/2 teaspoon kosher salt. Whisk together until thoroughly combined, making sure there are no lumps of powder.
- Turn the heat to medium. Whisk the mixture occasionally for about 3-5 minutes until it comes to a very light boil. As soon as the mixture has thickened (you may not even see bubbles), remove the pan from the burner.
- Add 5 cups whole blueberries to the mixture in the pot. Add 1 tablespoon lemon zest and 3 tablespoons lemon juice. Stir it all together. Give it a taste! If it's too sweet, add a few more blueberries, if you have them. If it's very tart, add in an extra tablespoon or two of sugar.
- Chill. This is very important: let the blueberry mixture cool completely. I like to stick it in the fridge to speed this up. If you dump hot hot pie filling into your pie crust, it will end up gummy on the bottom and won't be flaky.
- Roll out the pie crust. On a well-floured work surface or pastry cloth, roll out one disc of the pie dough, keeping the other one chilled. Place the rolled out pie crust into a 9 inch pie pan, letting the edges hang over the sides. If the pie dough has warmed, place the whole pie pan into the fridge or freezer for about 15 minutes. Cold pie dough is essential.
- Add the chilled blueberry filling. Pour the cold blueberry pie filling into the rolled out crust, leaving it mounded in the middle.
- Roll out the second pie crust. Make it into a lattice crust if you like, here is my Lattice Pie Crust tutorial. Or you can place the pie crust on top as one whole piece. (If you do this, be sure to use a sharp knife to make a few cuts into the top pie crust. This vents the pie and allows steam to escape.)
- Trim excess pie dough so there is only about an inch of the top and bottom hanging over the edges. Fold the overlapping pie dough underneath on the edges, and crimp the edges with your thumb and fingers, sealing the edges.
- Preheat. Place a baking sheet in the center rack of your oven and preheat to 425 degrees F. Let it heat up for at least 20-25 minutes to make sure it’s really hot.
- Freeze the pie. While the oven heats, place the entire pie in the freezer for 20 minutes, or the fridge for 30 minutes if you don't have freezer space. Chilling makes your crust SUPER flaky.
- Brush the top of the pie. Right before putting your pie in the oven, brush the crust of your pie all over with about a tablespoon of milk. Sometimes I like to use 1 tablespoon milk beat together with 1 tablespoon beaten egg that I have leftover from making the crust. Milk will help your pie crust brown but will stay matte; egg will add gloss and shine to your pie crust.
- Sprinkle the whole pie with 1 tablespoon raw sugar, or regular sugar is also great. My mom always sprinkles her pie with cinnamon-sugar, I love that too!
- Bake. Place the chilled pie onto the baking sheet*** in the oven and let bake at 425 degrees for 15 minutes. The crust on the edge should be turning light brown.
- Meanwhile, get a square of tin foil that is the same size as your pie. Fold it in half, then in half again. Cut out the center. Open it up again. You should have a square of foil with a circle cut out of the center. See pie crust post for photos.
- Reduce the heat to 350 degrees F. Remove the pie from the oven (shut the door!) and place the foil on top. Loosely crimp it around the crust on the edge, making sure it's all covered but the center of the pie crust is exposed. This will protect the edges from burning.
- Don’t forget to lower the oven temperature to 350. Place the pie back on the baking sheet in the oven and bake at 350 for 40-50 more minutes. You will know the pie is done when the edges are brown and the center of the crust is light golden brown.
- Let the pie cool on a wire rack for about 4 hours. I know, this is killer. But if you cut into it now, the juices will be lava hot and way too liquid-y. You have to wait for it to cool to room temperature to get the right texture for the filling. Pie! A lesson in patience indeed.
- Once the pie is completely cool, slice and serve! A word to the wise: Blueberry Pie is nothing, NOTHING, without a scoop of vanilla ice cream. Or at least some whipped cream. Treat yoself right.
- Store the pie on the counter for up to 2 days, covered with plastic wrap. After that transfer it to the fridge.
Notes
- Use 6 tablespoons cornstarch when making this pie with frozen berries.
I just thought I’d share my experience with this one. We typically LOVE lemon blueberry pie, like… really really love lemon…I could eat them plain from time to time 🤣 but this recipe was WAY too much. The crust is an absolute 10/10! It blew me away, I could eat it just plain (actually, I ended up having to because the filling did NOT turn out tasting good) and the layer of cream cheese between the filling and the crust was a new concept to me but was perfect!
I’ve reexamined the recipe over and over, and I do not see anything that I misssd.
I look forward to trying this again and tweaking the recipe with considerably less lemon and much more sugar.
Hi Amy! Your comment back in March inspired me to revisit this pie. I worked so hard on this recipe back in 2022! But I made it after you left this comment, and felt that it could use some work. The life of a baker, right??
I actually went back to the drawing board completely on this pie! I’ve updated the recipe and post with new photos and a completely different method (we are cooking the pie filling on the stove before it goes in the oven, a tip I remembered from my Grandma’s Blackberry Pie).
I still have tons of lemon in the new version 🤣 because that’s just how I like my blueberry pie, so if you try this new version, cut back on the zest and use half the amount of lemon.
I LOVE this new version and am 100% confident in it! I hope you will try it again sometime!
How kind of you to respond! I look forward to trying the revision. And I’m making extra crust just to eat that on its own, it’s that good!!!! 😆
Do you have to have a frozen pie crust?
Hi Carmen! Freezing the pie crust for 20 minutes (or chilling it for 30 in the fridge, if you don’t have freezer space) helps the butter stay cold and create amazing flaky layers. If you’re super short on time you can still bake it, without chilling or freezing, but I highly recommend it if you can!
I tried this one because I loved your apple pie recipe so much, but this was too tart in my opinion. I think it needed to be a bit sweeter. Other than that it was great.
All of these lemon squares, peach cobbler or an apple cobbler or pie, blueberry pie all of these recipes look very good and I’m definitely going to try them thank you so much for all of these recipes they look awesome
The cinnamon does not appear in the “jump to recipe” instructions portion –presumably it gets mixed into the filling? Also the ingredients say 3. T lemon juice and instructions there say to use 2 T.
Thanks for catching that LRP! All fixed. Enjoy the pie!
I made this pie using frozen berries and followed the steps for using the frozen berries and my pie came out super watery 😞 I followed the recipe exact only changing the recommendations if using frozen berries and it was like soup after letting it rest for 4 hours.
It taste great and I really liked the pie crust just wish it wasn’t so watery.
The pie was a HIT! I loved the chemistry lesson and the DETAILS! The cream cheese made this a winner! I can’t wait to try more of your research and adventures!
I’m so happy to hear this Carla! Sometimes you gotta go deep to get it right, haha. So glad you loved it, thank you so much for coming back to comment!!
Ding-ding-ding yet ANOTHER winner! The filling was fantastic. Had no idea what to expected with the cream cheese, but it was magical! Best pie filling I’ve ever had and the whole family agreed!!!!
I’m so happy you got to try it out Burton! And I’m so glad you took a chance on the cream cheese. It’s a total game changer when it comes to blueberry pie! Thanks so much for coming back to comment and review, that is super helpful for me 👍
Moving is the ultimate chore! But I’m so excited for you! This pie has my name written all over it especially with the addition of cream cheese! Keep up the deliciousness – your blog is my favorite! :)
Thank you so much Meredith, that is the sweetest thing to say! You made my day 😍 I hope you get to try the pie soon, and enjoy that cream cheese layer! It’s so good!