Blueberry Comfort Pie

Name: Blueberry Comfort Pie
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 8 servings
Ingredients: 4 cups fresh blueberries; 3/4 cup granulated sugar; 2 tablespoons cornstarch; 1 tablespoon lemon juice; 1 teaspoon lemon zest; 1/4 teaspoon salt; 2 1/2 cups all-purpose flour; 1 teaspoon salt; 1 tablespoon granulated sugar; 1 cup unsalted butter, chilled and diced; 6 to 8 tablespoons ice water

Highlighted under: Comfort Food

I’ve always had a soft spot for blueberries, and this Blueberry Comfort Pie is the perfect way to showcase their juicy goodness. The combination of the sweet and tangy filling with a buttery, flaky crust is something I crave all year round. Each bite transports me to warmer days and family gatherings, making it a staple dessert in my home. Whether served warm with a scoop of vanilla ice cream or at room temperature, this pie never fails to impress. Let's share this delightful recipe with loved ones!

Created by

Anna

Last updated on 2026-01-25T18:53:27.468Z

When I first made this pie, I used fresh blueberries from my garden, and it was an absolute revelation! The flavors were vibrant, and the filling was the perfect balance of sweet and tart. I quickly learned that the right amount of lemon zest adds brightness, elevating the pie beyond just dessert. It’s a family favorite that sparks joy with every slice!

After experimenting with different crust techniques, I found that a simple butter and flour crust creates the perfect flaky texture. I always let my dough chill for at least 30 minutes before rolling it out, which helps prevent shrinkage and ensures that it's perfectly crispy. Trust me, it makes all the difference in the world!

Why You'll Love This Recipe
Deliciously sweet and tart blueberry filling
Flaky, buttery crust that melts in your mouth
Perfect for summer gatherings or cozy evenings

The Role of Blueberries

Using fresh blueberries is crucial for the filling of this pie. Their natural sweetness and juiciness create the foundation of flavor and texture. When selecting blueberries, look for plump, firm berries with a deep blue color and a silvery sheen, indicating freshness. If fresh blueberries are unavailable, you can use frozen ones, but be cautious not to add extra liquid as they tend to release more juice when thawed.

The balance between sweet and tart is achieved through the addition of granulated sugar and lemon juice. The sugar not only sweetens the mixture but also helps in thickening the filling thanks to its interaction with the cornstarch, which prevents the pie from becoming too watery. Adjust the sugar based on the sweetness of your blueberries—taste a few before judging.

Perfecting the Crust

The crust is just as important as the filling in this recipe. Using chilled, diced unsalted butter ensures that the crust remains flaky and tender. As you mix the butter with the flour, you want to achieve a texture resembling coarse crumbs—avoid overworking the dough. If the dough becomes too warm, it can lead to a tough crust, so keep everything cold, including your mixing bowl if possible.

Adding ice water gradually is an essential step. This allows you to control the moisture in your dough precisely. Too much water can lead to a dense crust, while too little may cause it to crack. Aim for a dough that holds together without being sticky. If you're short on time, you can use a food processor to mix the dough, but ensure you don't overprocess it.

Serving and Storage Tips

For the best flavor experience, serve the pie warm, right after it cools for about 15 minutes. This allows the filling to set slightly, making it easier to slice. A scoop of vanilla ice cream or a dollop of whipped cream can elevate this dessert, complementing the tartness of the blueberries. Alternatively, enjoy it cold or at room temperature for a refreshing treat that’s perfect for hot days.

If you have leftovers, store the pie in the refrigerator for up to 3-4 days, covered with plastic wrap to maintain moisture. If you want to make the pie ahead of time, it freezes well. Wrap it tightly in foil or plastic once fully cooled, then freeze for up to three months. To reheat, bake in an oven preheated to 350°F (175°C) until warmed through, about 20-25 minutes.

Ingredients

For the Filling:

4 cups fresh blueberries
3/4 cup granulated sugar
2 tablespoons cornstarch
1 tablespoon lemon juice
1 teaspoon lemon zest
1/4 teaspoon salt

For the Crust:

2 1/2 cups all-purpose flour
1 teaspoon salt
1 tablespoon granulated sugar
1 cup unsalted butter, chilled and diced
6 to 8 tablespoons ice water

Instructions

Prepare the Crust

In a large bowl, combine the flour, salt, and sugar. Add the chilled butter and mix until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, until the dough comes together. Wrap in plastic wrap and refrigerate for at least 30 minutes.

Make the Filling

In a large bowl, combine blueberries, sugar, cornstarch, lemon juice, lemon zest, and salt. Gently toss until blueberries are evenly coated.

Assemble the Pie

Preheat your oven to 375°F (190°C). Roll out half of the chilled dough to fit a pie pan, then add the blueberry filling. Roll out the remaining dough to create a lattice top or simply cover it with a full crust. Seal the edges and cut slits in the top to allow steam to escape.

Bake the Pie

Bake in the preheated oven for 40 minutes or until the crust is golden brown and the filling is bubbling. Let cool for at least 15 minutes before serving.

Pro Tips

For extra flavor, consider adding a pinch of cinnamon to the blueberry filling. This pie pairs beautifully with vanilla ice cream for serving.

Variations to Try

While the traditional blueberry filling is delightful, consider mixing in other berries, like raspberries or blackberries, for a unique twist. Each berry has a slightly different sweetness and flavor profile, which can introduce exciting new notes to your pie. You can also experiment with adding spices like cinnamon or nutmeg to the filling for an added depth of flavor.

For a gluten-free crust option, substitute all-purpose flour with a gluten-free blend designed for baking. Make sure to add a bit more ice water to the mixture, as gluten-free flours can require more moisture to bind effectively. The final pie will have a slightly different texture but can be just as delicious.

Troubleshooting Common Issues

If your pie filling is too runny after baking, it may have been overcooked or had too much liquid. To remedy this, make sure to precisely measure the ingredients, particularly the lemon juice and cornstarch, which help thicken. You can also add an extra tablespoon of cornstarch next time if you prefer a thicker filling.

If the crust turns out tough instead of flaky, it could be due to overworking the dough or not keeping your ingredients cold enough. When rolling out the dough, avoid pressing too hard; let the weight of the rolling pin do the work. If problematic, you can also try letting the crust chill again before baking.

Scaling the Recipe

This Blueberry Comfort Pie recipe can easily be scaled up or down. If you're baking for a larger crowd, consider making two pies instead of one or doubling the filling mixture using a larger baking dish. When scaling, keep an eye on the baking time as it may need adjustment. A larger pie may require an additional 10-15 minutes, while mini pies will cook more quickly.

For smaller servings, consider using muffin tins to create individual blueberry pies. Adjusting the baking time to about 25-30 minutes will ensure that they are cooked through. These bite-sized treats are perfect for gatherings where a full slice might be too much.

Questions About Recipes

→ Can I use frozen blueberries instead of fresh?

Yes, you can use frozen blueberries, but make sure to thaw and drain excess moisture before making the filling.

→ How do I store leftovers?

Store leftovers in an airtight container in the fridge for up to 3 days.

→ Can I make the crust ahead of time?

Absolutely! You can prepare the crust a day in advance and keep it refrigerated until you're ready to use it.

→ What can I serve with the pie?

This pie is delightful with whipped cream or a scoop of vanilla ice cream on the side.