Name: Blueberry Cream Pie Recipe with Buttery Crust and Juicy Filling
Prep time: 40 min
Cook time: 50 min
Total time: 90 min
Ingredients: 2 1/2 cups all-purpose flour; 1 tsp salt; 1 tsp sugar; 1 cup (2 sticks) unsalted butter, cold and cut into cubes; 6 to 8 tbsp ice water; 5 cups fresh or frozen blueberries; 3/4 cup granulated sugar; 1/4 cup cornstarch; 1 tbsp lemon juice; 1/4 tsp ground cinnamon; 1 egg (for egg wash); 1 tbsp milk (for egg wash)

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I have a bit of a thing for blueberry pies. There’s just something magical about a flaky crust cradling a jammy burst of berries, especially when you’ve got a swirl of cream in the mix. This blueberry cream pie recipe delivers just that—comforting, rich, and absolutely loaded with flavor. Whether you’ve picked your berries fresh off the bush or grabbed a bag from the freezer like I do on a Wednesday night craving spree, this pie won’t let you down. It’s fuss-free, the kind of pie you don’t need a special occasion to make. And let’s be honest, does anyone really need a reason to bake a pie? So grab your apron (or don’t—I always forget mine), and let’s bring some joy to your kitchen. This is one of those blueberry desserts recipes you’ll want to make again and again. It’s got the soft richness of blueberry cake, the coolness of blueberry ice cream, and enough old-school charm to make you feel like you’re back at grandma’s table.

1) Key Takeaways
2) Easy Blueberry Cream Pie Recipe
3) Ingredients for Blueberry Cream Pie
4) How to Make Blueberry Cream Pie
5) Tips for Making Blueberry Cream Pie
6) Making Blueberry Cream Pie Ahead of Time
7) Storing Leftover Blueberry Cream Pie
8) Try these dessert recipes next!
9) Blueberry Cream Pie Recipe
10) Nutrition

1) Key Takeaways

How to make a blueberry cream pie with frozen blueberries
Why this pie works with both fresh and frozen berries
How to keep your crust golden and crisp without sogginess
What small tricks elevate the flavor and texture of this pie

2) Easy Blueberry Cream Pie Recipe

Whenever I bake this blueberry cream pie, something funny happens. I plan to serve it after dinner. But then, without fail, someone sneaks a slice around lunch—and I don’t blame them. That first bite, where the crisp crust crumbles just right, and the sweet berry juices spill over the cream filling, is impossible to wait for.

This pie takes the classic blueberry dessert we all love and gives it a little creamy hug. That cream layer balances the tart pop of berries so well, and it just feels right—like the kind of pie you’d want to share with a friend over coffee or sneak from the fridge in the middle of the night.

The best part? It doesn’t matter if you’ve got fresh blueberries from the farmer’s market or a frozen bag you’ve had tucked away. This pie turns them into magic either way. It’s one of those easy blueberry pie recipes that never lets me down—and now it’s here to be your go-to, too.

3) Ingredients for Blueberry Cream Pie

All-purpose flour: I use unbleached flour for the crust. It holds structure without being too tough and makes the perfect base for that buttery bite.

Salt: Just a teaspoon to bring out all the flavor from the butter and keep the crust from falling flat.

Sugar: A little sugar sweetens the crust just enough and helps it brown nicely in the oven.

Cold unsalted butter: I cut it into cubes and chill it well. This helps the crust get those perfect flaky layers.

Ice water: Add it slowly until the dough just holds together. Too much water makes it sticky and tricky to roll.

Blueberries: Use frozen or fresh. If frozen, toss them in a bit more cornstarch to absorb extra moisture.

Granulated sugar: This sweetens the blueberry filling. I sometimes adjust based on how ripe the berries are.

Cornstarch: It thickens the filling so you don’t end up with a soupy slice on your plate.

Lemon juice: Just a splash brightens everything. It adds a fresh note that keeps the pie from feeling too heavy.

Ground cinnamon: One small pinch brings warmth and depth that pairs perfectly with the fruit.

Egg and milk: Whisked together, they form the egg wash that gives the crust its golden, glossy finish.

4) How to Make Blueberry Cream Pie

Step 1. In a big bowl, stir the flour, salt, and sugar together. Cut the cold butter into it until you get little pea-sized bits. Add ice water, a tablespoon at a time, until it just starts to stick together.

Step 2. Divide the dough in two. Shape into disks, wrap them, and chill them in the fridge for at least an hour. You’ll thank yourself later when it rolls out like a dream.

Step 3. Preheat the oven to 400°F. Roll one dough disk out and press it into a 9-inch pie dish. Chill again while you mix the filling.

Step 4. In a bowl, stir the blueberries with sugar, cornstarch, lemon juice, and cinnamon. Let it sit while the oven finishes heating. The mixture will thicken a bit—just enough.

Step 5. Pour the blueberry mix into the chilled crust. Roll the second dough disk and lay it on top or cut into strips for a lattice. Crimp the edges to seal it in all that goodness.

Step 6. Whisk the egg with milk and brush it over the crust. This part makes that lovely golden color that screams “eat me now.”

Step 7. Bake for 45 to 50 minutes on a baking sheet. You want bubbling berry filling and a deep golden crust. Let it cool before slicing—it thickens as it rests and the flavors settle in.

5) Tips for Making Blueberry Cream Pie

Let’s talk crust. Keep your butter cold and don’t skip chilling the dough. That flaky, golden shell is worth the wait.

If you’re using frozen blueberries (and I often do), don’t thaw them. They’ll hold up better and keep the filling from turning watery. Add a tablespoon more cornstarch, and you’re set.

Watch the oven around the 40-minute mark. If the crust browns too quickly, loosely tent it with foil. It keeps things baking evenly while saving the edges from going too dark. I like it crisp, not burnt. Oh, and use a baking sheet under the pie—it’s the best insurance against a sticky oven mess.

6) Making Blueberry Cream Pie Ahead of Time

One of the best things about this blueberry cream pie recipe is how well it fits into your schedule. You can make the crust a day—or even two—before baking. Just wrap it up and chill until you’re ready.

You can also assemble the pie in the morning and bake it just before serving. It makes the house smell like a little blueberry bakery, which I’ll never complain about.

If you’re planning for a gathering, the fully baked pie keeps just fine at room temperature for several hours. The filling sets up well and slices clean, especially once it cools completely.

7) Storing Leftover Blueberry Cream Pie

Once cooled, cover the leftover pie with foil or plastic wrap. Keep it in the fridge for up to four days. I usually sneak a slice on day three—it’s still just as good, maybe better.

The crust softens a bit in the fridge but keeps its flavor. You can reheat a slice in the oven for a few minutes if you like it warm, or just go for it cold. No judgment here.

If you really want to freeze it, wrap individual slices tightly and store for up to two months. Let them thaw overnight in the fridge before eating. I like freezing small pieces for late-night cravings.

8) Try these dessert recipes next!

9) Blueberry Cream Pie Recipe