blueberry cream pie recipe

Written ByJenny Smyth Posted on
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The Best blueberry cream pie recipe

I’ve always been a sucker for a good blueberry cream pie. There’s something about the combination of the sweet, tart blueberries and the rich, velvety cream that just makes my heart happy.

My family loves it when I make this pie for dessert – it’s always a hit with the kids, and my husband is a big fan too. But what really sets this recipe apart is its versatility.

It’s perfect for any occasion – whether it’s a special dinner party or just a Tuesday night at home. And as an added bonus, it’s actually pretty healthy too, thanks to the antioxidant-rich blueberries and the wholesome ingredients used in the cream filling.

I’ve been making this pie for years now, and I still get excited every time I take it out of the oven and let it cool. There’s just something magical about that first slice…

Blueberry Cream Pie

4.9 from 1631 votes

A delightful blueberry cream pie with a flaky crust and a rich, creamy filling. Perfect for dessert or a special occasion.

Prep Time20 mins
Cook Time40 mins
Resting Time0 mins
Total Time1 hr
Servings: 8Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Pie Crust

2 1/2 cups all-purpose flour
1 tsp salt
1 tsp granulated sugar
1 cup unsalted butter, cold and cubed
1/4 to 1/2 cup ice-cold water

For the Blueberry Filling

6 cups fresh blueberries
1 cup granulated sugar
1/4 cup cornstarch
1/4 tsp salt
1 tbsp lemon juice

For the Cream Topping

2 cups heavy cream
1/4 cup powdered sugar
1 tsp vanilla extract

👨‍🍳Directions

1Preheat the oven to 425°F.
2In a large mixing bowl, combine flour, salt, and sugar for the pie crust.
3Add the cold, cubed butter and mix until the mixture resembles coarse crumbs.
4Gradually add ice-cold water, mixing just until the dough comes together.
5Divide the dough into two equal parts, shape into disks, wrap in plastic wrap, and refrigerate for 20 minutes.
6On a lightly floured surface, roll out one of the chilled dough disks to fit a 9-inch pie dish.
7Press the dough into the pie dish, trimming any excess.
Set aside.
8In a saucepan, combine blueberries, sugar, cornstarch, salt, and lemon juice.
9Cook over medium heat, stirring occasionally, until the mixture thickens and the blueberries start to break down, about 10-12 minutes.
10Remove from heat and let it cool slightly.
11Roll out the second chilled dough disk to create the top crust.
12Place it over the blueberry filling.
13Crimp the edges to seal.
14Cut slits in the top crust to allow steam to escape.
15Bake for 40-45 minutes, or until the crust is golden brown and the filling is bubbly.
16Allow the pie to cool completely on a wire rack.
17In a large mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
18Spread the whipped cream evenly over the cooled pie.
19Slice and serve.

🔧Equipment

Mixing bowl
Pie dish
Rolling pin
Baking sheet
Oven
Saucepan

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 24g💛Saturated Fat: 15g❤️Cholesterol: 80mg🧂Sodium: 350mg🌾Total Carbs: 55g🥦Dietary Fiber: 2g🍬Sugars: 30g🥩Protein: 3g

📝Notes

Tips: For a smoother filling, you can blend half of the blueberries before cooking. To make ahead, prepare the pie and refrigerate overnight before baking. Add a lattice crust or decorative cutouts for a festive touch.

Watch Video Of How Blueberry Cream Pie Works

This blueberry cream pie is more than just a delicious dessert – it’s also a great way to use up fresh or frozen blueberries during their peak season. And with its easy-to-make crust and simple filling, it’s perfect for busy weeknights or special occasions alike.

My family loves when I whip this out at family gatherings – everyone always raves about how good it is! Plus, with its wholesome ingredients and no-fuss preparation method, you can feel good about serving it up to your loved ones.

❓ Frequently Asked Questions About Blueberry Cream Pie

Q: What type of blueberries are best for this recipe?

A: Fresh or frozen blueberries work well in this recipe, but if you can find them, fresh wild blueberries are a game-changer. They have a more intense flavor and a firmer texture than regular blueberries, which makes them perfect for baking.

Q: Can I use other types of fruit instead of blueberries?

A: While blueberries are the star of this show, you can definitely experiment with other fruits like raspberries or blackberries if you like. Just keep in mind that they may have different flavor profiles and textures that might affect the overall result.

Q: How do I prevent the crust from becoming too soggy?

A: To avoid a soggy crust, make sure to chill your pie crust in the fridge for at least 30 minutes before rolling it out. This will help it hold its shape better when baked.

Q: Can I make this pie ahead of time?

A: Yes, you can definitely make this pie ahead of time – just assemble all the components separately and store them in separate containers until you’re ready to assemble and bake the final pie.

Q: What’s the best way to store leftover pie?

A: If you have leftover pie (and who doesn’t love leftovers?), store it in an airtight container in the fridge for up to 3 days or freeze it for up to 2 months.

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