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blueberry pie on a plate topped with ice cream, next to a fork.

Blueberry Pie Recipe

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 cream cheese!) you will have, seriously, the best Blueberry Pie of your life.
Course Dessert
Cuisine American
Prep Time 50 minutes
Cook Time 1 hour 5 minutes
Chill time and rest time 4 hours 50 minutes
Total Time 6 hours 45 minutes
Servings 10
Calories 491kcal
Author Karen


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 pounds blueberries (6 cups) fresh or frozen, see note
  • 1 tablepoon lemon zest from about 2 lemons
  • 3 tablespoons lemon juice
  • 1/2 cup brown sugar packed
  • 3 and 1/2 tablespoons cornstarch
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon kosher salt
  • 8 ounces cream cheese softened (for spreading on bottom of pie crust)
  • 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 ;)


  • 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 while the pie dough chills. In a large bowl, add 2 pounds (about 6 cups) fresh blueberries** (See notes for frozen blueberry instructions).
  • Add 1 tablespoon lemon zest (use 2 lemons!) and 2 tablespoons fresh lemon juice. Add 1/2 cup packed brown sugar, 3 and 1/2 tablespoons cornstarch, and 1/4 teaspoon kosher salt.
    Let this mixture sit to macerate (create its own liquid) for at least 15 minutes, or longer is fine.
  • 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. Place the whole pie pan into the fridge or freezer for about 15 minutes. (You have to chill at this step, otherwise you risk tearing your crust when you add the cream cheese).
  • Place 8 ounces of very SOFT cream cheese into a bowl or stand mixer. Beat well until completely smooth; there should be no chunks. Scrape the edges and sides and make sure that it is very smooth and spreadable!
  • Use an offset spatula to spread the very soft cream cheese directly onto the bottom of the pie crust. You can go up the sides a little bit too.
  • Pour the blueberry mixture into the cream cheese bottomed pie crust.
  • 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.)
  • Fold the excess pie dough underneath on the edges, and crimp as desired.
  • 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.
  • 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.
  • Right before putting it 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.*** You can just use milk if you don't have beaten egg lying around. 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 fine too.
  • Place the chilled pie onto the baking sheet**** in the oven and let bake 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 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 50-60 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.


*My Flaky Pie Crust is not the same as today's recipe, but the method is the same, so the photos are helpful. Also, if today's cornmeal crust doesn't sound like your jam, follow the Flaky Pie Crust post for a traditional pie crust!
**If using frozen blueberries, do not let your berries macerate. Mix the frozen berries with the other filling ingredients, then immediately add to your pie crust and keep chilled while you roll out the second crust. You want the blueberries to hit the oven while still completely frozen. 
***If you have leftover lemon juice, mix 1/2 tablespoon lemon juice with 1 tablespoon of milk to make a tart sour milk. That's what I brushed on the pie you see in the photos. This adds the dairy you need to help your crust brown, but also another tart lemony kick to your crust. yes please.
****Use a ceramic pie pan or a glass pie pan with borosilicate glass construction to avoid having your pie pan shatter from such an abrupt temperature change. I've never had this happen to me (even when I use low quality glass pans) but it is always a risk if you aren't using the right kind of glass. 
See post for instructions on how to freeze an entire blueberry pie.


Calories: 491kcal | Carbohydrates: 58g | Protein: 7g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 517mg | Potassium: 207mg | Fiber: 4g | Sugar: 25g | Vitamin A: 950IU | Vitamin C: 11mg | Calcium: 61mg | Iron: 2mg