Dessert

The Best Blueberry Pie Recipe

ByRita Bennet February 1, 2026February 1, 2026

Introduction

This blueberry pie brings together a creamy filling and a spiced crumb topping for a delightful twist on a classic dessert. It’s easy to make and perfect served warm with ice cream. You can also try it with raspberries for a delicious variation.

The image shows a slice of berry crumble pie held above a white marbled surface by a woman's hand, with the whole pie visible in the background. The slice has three clear layers: a golden-brown thick crust at the bottom with a flaky texture, a dark purple, juicy berry filling in the middle that looks soft and slightly runny, and a crumbly, light brown streusel topping with a rough texture on top. The slice is held on a shiny metal pie server, and the background is softly blurred with light tones. photo taken with an iphone --ar 4:5 --v 7

Ingredients

Cream Filling:

1 cup sugar

1/3 cup flour
2 eggs

1/2 cup sour cream
1/2 teaspoon vanilla

3 cups fresh or frozen blueberries

Crumb Topping:

2 1/2 tablespoons brown sugar

2 tablespoons sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg

1/4 cup butter, melted
1/2 cup flour

Instructions

Step 1: Preheat your oven to 375°F (190°C). In a bowl or mixer, combine 1 cup sugar and 1/3 cup flour until well blended.

Step 2: Add the sour cream, eggs, and vanilla to the sugar-flour mixture. Mix until smooth and creamy.
Step 3: Place the blueberries evenly into your prepared pie crust. Pour the cream filling over the blueberries.
Step 4: To make the crumb topping, mix together the brown sugar, sugar, cinnamon, and nutmeg in a separate bowl.

Step 5: Pour the melted butter into the dry ingredients and stir well. Gradually add the flour while stirring to form a crumbly topping.
Step 6: Evenly spread the crumb topping over the pie filling.
Step 7: Bake the pie in the preheated oven for 55 minutes. If the pie crust edges brown too quickly, cover them with tin foil to prevent burning.

Step 8: Let the pie cool slightly before serving. Enjoy it warm with a scoop of ice cream for the best experience.

Tips & Variations

For a fruity twist, substitute blueberries with raspberries or a mix of berries.
To prevent the crust from over-browning, shield the edges with foil halfway through baking.

Use frozen berries without thawing to avoid a watery filling.

Storage

Store leftover pie covered in the refrigerator for up to 3 days. Reheat slices gently in the microwave or oven for a warm, comforting dessert. This pie is best enjoyed within a couple of days for optimal texture and flavor.