When you think about blueberry pie, you might picture a warm slice with a flaky crust, but there's so much more to investigate. You've got the classic recipe that everyone loves, but what if you could enhance that with a crumb topping or even a rich cream cheese layer? If you're aiming for something plant-based or a rustic galette that impresses with minimal effort, the options are abundant. Each recipe brings out the best in blueberries, but you'll want to know which one truly stands out for your next gathering.
Classic Blueberry Pie

Classic Blueberry Pie is a timeless dessert that showcases the sweet and tangy flavor of fresh blueberries, encased in a flaky, buttery crust. Perfect for summer gatherings or cozy family dinners, this pie is sure to please any crowd.
With simple ingredients and straightforward steps, you'll have a deliciously homemade pie that's perfect served warm with a scoop of vanilla ice cream or whipped cream.
Ingredients:
- 4 cups fresh blueberries
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 tablespoon butter, cut into small pieces
- 1 package (14 oz) refrigerated pie crusts (or homemade crust)
- 1 egg (for egg wash)
- 1 tablespoon milk (for egg wash)
Instructions:
Preheat your oven to 425°F (220°C). In a large mixing bowl, combine the blueberries, sugar, cornstarch, lemon juice, vanilla extract, and salt. Gently toss the mixture until the blueberries are evenly coated.
Roll out one of the pie crusts and fit it into a 9-inch pie pan, trimming any excess. Pour the blueberry mixture into the crust, then dot the filling with small pieces of butter.
Roll out the second pie crust and place it over the filling. Seal and crimp the edges, and cut slits in the top crust to allow steam to escape. In a small bowl, whisk together the egg and milk, then brush the mixture over the top crust.
Bake in the preheated oven for 20 minutes, then reduce the temperature to 350°F (175°C) and continue to bake for an additional 25-30 minutes, or until the crust is golden and the filling is bubbly. Allow the pie to cool before serving.
Extra Tips:
For the best flavor, use fresh, ripe blueberries, as frozen berries can release excess moisture and make the pie soggy.
If you like a sweeter pie, feel free to adjust the sugar to your taste. To prevent the crust from getting too brown, you can cover the edges with aluminum foil during baking.
Let the pie cool for at least two hours before slicing; this will help the filling set and make for cleaner slices. Enjoy your delicious classic blueberry pie!
Crumb Topped Blueberry Pie

Crumb Topped Blueberry Pie is a delightful dessert that combines the sweet and tangy flavors of fresh blueberries with a crunchy, buttery crumb topping. The contrast between the juicy filling and the crispy topping makes this pie a favorite for gatherings or a cozy night in.
With a few simple ingredients, you can create a homemade pie that will impress your family and friends. This recipe is perfect for using up seasonal blueberries, but frozen berries work wonderfully as well.
Ingredients:
- 2 cups fresh or frozen blueberries
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 pre-made pie crust (9-inch)
- 1/2 cup all-purpose flour
- 1/2 cup rolled oats
- 1/3 cup brown sugar
- 1/4 cup unsalted butter, melted
- 1/2 teaspoon cinnamon
Instructions:
Preheat your oven to 375°F (190°C). In a large bowl, combine the blueberries, granulated sugar, cornstarch, lemon juice, vanilla extract, and salt. Stir gently to coat the blueberries evenly and let the mixture sit for about 10 minutes.
Pour the blueberry mixture into the prepared pie crust. In a separate bowl, mix together the flour, oats, brown sugar, melted butter, and cinnamon until crumbly. Sprinkle the crumb topping evenly over the blueberry filling.
Bake the pie for 45-50 minutes, or until the topping is golden brown and the filling is bubbling. Allow the pie to cool for at least 30 minutes before slicing.
Extra Tips:
For an extra burst of flavor, consider adding a pinch of nutmeg or almond extract to the blueberry filling. If using frozen blueberries, don't thaw them before mixing; simply add them directly to the filling to prevent excess moisture.
To achieve a perfectly golden crust, you can cover the edges of the crust with foil during the last 15 minutes of baking if they start to brown too quickly. Serve the pie warm or at room temperature, and for an indulgent treat, pair it with a scoop of vanilla ice cream!
Blueberry Cream Cheese Pie

If you're looking for a delightful twist on the classic blueberry pie, this Blueberry Cream Cheese Pie is the perfect choice. With a creamy filling that complements the sweet-tart blueberries, it's a dessert that balances richness and fruitiness beautifully.
This pie isn't only delicious but also easy to make, making it a great option for both special occasions and everyday treats.
Ingredients:
- 1 pre-made graham cracker crust
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 2 cups fresh or frozen blueberries
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
Instructions:
In a mixing bowl, beat the softened cream cheese with the powdered sugar and vanilla extract until smooth and creamy.
In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture until well combined.
In a saucepan, combine the blueberries, granulated sugar, cornstarch, and lemon juice, and cook over medium heat until the mixture is bubbly and thickened.
Remove from heat and let cool slightly.
Pour the cream cheese filling into the graham cracker crust, then layer the blueberry mixture on top.
Refrigerate for at least 4 hours or until set before serving.
Extra Tips:
For an added flavor boost, consider mixing in a teaspoon of lemon zest into the cream cheese filling.
You can also garnish the pie with additional fresh blueberries or a dollop of whipped cream when serving.
If using frozen blueberries, make sure to thaw and drain them beforehand to avoid excess moisture in your pie.
Enjoy your delicious Blueberry Cream Cheese Pie!
Vegan Blueberry Pie

If you're looking for a delicious and compassionate dessert, this Vegan Blueberry Pie is the perfect choice! Bursting with fresh blueberries and enveloped in a flaky, plant-based crust, this pie isn't only delightful to the taste buds but also easy to make.
Perfect for gatherings, potlucks, or a cozy night in, this pie will satisfy your sweet cravings while adhering to a vegan lifestyle.
Ingredients:
- 2 cups fresh blueberries
- 1 cup frozen blueberries
- 1 cup granulated sugar
- 3 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 tablespoon coconut oil, melted
- 1 vegan pie crust (store-bought or homemade)
- A pinch of salt
- Non-dairy milk (for brushing the crust)
Instructions:
Start by preheating your oven to 425°F (220°C). In a large mixing bowl, combine the fresh and frozen blueberries, granulated sugar, cornstarch, lemon juice, vanilla extract, melted coconut oil, and a pinch of salt.
Gently mix until the blueberries are well coated. Roll out your vegan pie crust and fit it into a 9-inch pie dish. Pour the blueberry filling into the crust, spreading it evenly. You can either cover it with another layer of pie crust or create a lattice top for a beautiful finish.
Brush the top with a little non-dairy milk to achieve a golden color. Bake for 35-40 minutes, or until the filling is bubbling and the crust is slightly golden. Allow it to cool before slicing and serving.
Extra Tips:
For an extra burst of flavor, consider adding a teaspoon of cinnamon or nutmeg to the blueberry filling. If you're using frozen blueberries, there's no need to thaw them beforehand; just add them straight into the mixture.
Letting your pie cool completely will help thicken the filling, making for cleaner slices. Serve with a scoop of vegan ice cream or a dollop of whipped coconut cream for an indulgent treat!
Blueberry Galette

A blueberry galette is a delightful and rustic dessert that showcases the sweet, juicy flavor of fresh blueberries wrapped in a flaky, buttery crust. This free-form tart isn't only easy to make, but it also allows the blueberries to shine without the fuss of a traditional pie.
Perfect for any occasion, whether it's a summer barbecue or an elegant dinner party, this galette will impress your guests and satisfy your sweet tooth.
Ingredients:
- 1 ½ cups fresh blueberries
- 1/3 cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 pre-made pie crust (store-bought or homemade)
- 1 egg (for egg wash)
- 1 tablespoon coarse sugar (for topping)
Instructions:
Preheat your oven to 400°F (200°C). In a mixing bowl, combine the blueberries, granulated sugar, cornstarch, lemon juice, vanilla extract, and salt. Gently toss until the blueberries are well coated.
Roll out the pie crust on a parchment-lined baking sheet to a rough circle, about 12 inches in diameter. Spoon the blueberry mixture into the center of the crust, leaving a 2-inch border around the edges. Fold the edges of the crust over the blueberries, pleating as needed to create a rustic look.
Brush the crust with beaten egg and sprinkle with coarse sugar. Bake for 25-30 minutes, or until the crust is golden brown and the blueberries are bubbly. Let cool slightly before slicing.
Extra Tips:
For the best flavor, use fresh, ripe blueberries when making your galette. If using frozen blueberries, make sure to thaw and drain them beforehand to prevent excess moisture.
Experiment with adding a pinch of cinnamon or nutmeg to the blueberry filling for an extra layer of flavor. Serve your galette warm with a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent treat. Enjoy!