Two Easy Blueberry Pie Recipes That You Will Love
Blueberry Pie
Over the next few weeks I’m going to share yummy recipes with you – easy, no bake or very little bake pies that will add deliciousness to your summertime meals, keep you out of the kitchen (mostly) and delight your family and friends.
Pies like Classic Blueberry, Blueberry Refrigerator Pie, from A Year of Pies by Ashley English – thanks Ashley for permission!!
And delectable no bakes that include Grasshopper Pie, Iced Coffee and Cream Pie, and Chocolate Salted Caramel Mousse in Puff Pastry
Are you with me? Then let’s get this party started!
Week # 1 – Classic Blueberry
Summertime means blueberry pie doesn’t it? Long hot days and cool evenings, more time outside and less time in the kitchen!
And for my family, lots of time spent at the trailer. Having just sold our house to begin our new adventure of life on the open road in our RV, my challenge was to learn how to bake a pie in my RV oven. I tweeted about it just recently when I made Classic Blueberry from Ashley’s wonderful A Year of Pies – this is a great cookbook and I highly recommend it.
Classic Blueberry is a double crust pie, so that’s where we start. This is the pie I baked in my RV Oven!! Not picture perfect but trust me it was delicious!!!
For the Classic Blueberry Pie you will need a recipe for a two crust pie. My Best Homemade Pie Crust Recipe is absolutely perfect and one you use again and again. It’s Easy as Pie!
Roll out the pastry for the base and centre it on your 9” pie plate, and return to the refrigerator while you make the pie filling.
Blueberry Filling:
6 cups (2 pounds) blueberries
2/3 cup granulated sugar
1/3 cup cornstarch
1 tbsp. grated lemon zest
1 tsp ground cinnamon
½ tsp ground nutmeg
Pinch of sea salt
2 tbsps. lemon juice
3 tbsps. unsalted butter (diced) for dotting the pie filling
Egg Wash: one large egg yolk and 1 tbsp. whole milk
Combine the blueberries, sugar and cornstarch, lemon zest, lemon juice, cinnamon, nutmeg, and sea salt in a large bowl and mix well. Lightly press down on the blueberries to release their juices. Cover the bowl with a tea towel and let sit for 15 minutes.
Building the pie: Preheat the oven to 375F
Roll out the remaining pastry dough for the top – Ashley’s recipe calls for using a pie cutter to make designs, but I didn’t have one (note to self). Instead I cut out a heart shape free hand with a sharp knife and then sliced a number of stars. These vents let the steam out while the pie is cooking.
Pour the filling into the bottom crust and spread evenly, and dot the pie with the diced butter.
Roll the top crust around your rolling pin – like in the picture shown here and then centre it on your pie. Gently turn the edges under – you may need to do some trimming and then flute the edges.
Brush it with the egg wash and return to the refrigerator for another 20 minutes.
Bake in a 375F oven for 55 to 60 minutes on a baking sheet lined with parchment paper or foil – this will catch the juices that are sure to run over. Your pie is done when the juices are bubbling in the centre and the crust is golden.
#2 – Blueberry Pie – No Bake
This is so easy – no bake blueberry pie, and I even cheated just a little and bought a prepared graham cracker pie crust!
But I’ve included the recipe as well, it’s very easy. Makes one 9” deep dish pie.
Graham cracker pie crust
9” deep dish pie plate
2 cups graham cracker crumbs
8 tbsp. unsalted butter melted
2 tbsp. granulated sugar
½ tsp sea salt
Preheat the oven to 350F. Combine all of the ingredients until fully mixed. Press into the deep dish pie plate, completely covering bottom evenly and halfway up the sides. Bake the crust 10 minutes and let cool before filling.
Filling
1 tbsp unsalted butter
1 pint blueberries* you really need to buy 2 pints of blueberries since you need a ½ pint for decorating the top of the pie
½ c granulated sugar
2 tablespoons of cornstarch
1 tablespoon lemon juice
Grated zest of one lemon
8 ounces cream cheese at room temperature
2 c ricotta cheese at room temperature
Melt the butter in a medium sized saucepan. Add the blueberries (1 pint) and cook over medium heat for 5 minutes or until the berries begin to release their juices.
Mix together the sugar and starch in a small bowl. Stir into the blueberry mixture, add the lemon juice and zest and cook for 5 minutes longer until it thickens and becomes like jam.
Remove from heat and stir in the cream cheese and ricotta.
Transfer the mixture to your food processor and puree for about one minute until it is smooth and creamy.
Pour the blueberry cheese mixture into the graham cracker pie crust. Arrange the ½ pint of blueberries on the surface of the pie and then refrigerate overnight for at least 8 hours.
Note: My ready made pie crust was a 9″ so I had enough left over filling to fill mini graham cracker pies! Aren’t they cute! And a big hit with our friends here at the Double M. 
You can see the blueberry pie recipe in A Year of Pies by Ashley English right here.
Enjoy!
Next week: Grasshopper Pie
More easy desserts to enjoy!
Nothing says Fall Harvest like a delicious Apple Pie Lasagna.
This easy desserts recipe will definitely feed a crowd, and it's no bake too.
The first time I made this apple pie lasagna it disappeared in seconds!
Might be the caramel sauce, sweet apples or crunchy caramel chocolate bits?
I'll let you decide. 🙂
This scrumptiously super EASY no bake grasshopper pie from the 60's is so light and fluffy.
And made with easy to buy ingredients like delicious whipped topping, cream cheese, Oreos and Crème de Menthe!
And you can leave the Crème de Menthe out if you prefer - just substitute a drop or two of green food colouring.
With a smooth minty chocolate-y taste, folks will ask for seconds.
Think mint chocolate chip ice cream! NOTE: Cook Time shown is actually 4 hours to chill in the refrigerator.
This gooey chocolate brownies recipe is the best chocolate fudge brownie ever!
We use a brownie mix as the base and add lots and lots of chocolate!
Chocolate chips or chunks are headed. We always recommend that you sift the cake mix before you bake.
You can make this into a Brownie Ice Cream dessert that will rival you know who!
Instant Pot Cheesecakes are really the best in my opinion!
So easy to put together, and the result is a creamy, delicious cheesecake.
Our Mint Chocolate Cheesecake tastes just like Mint Chocolate Chip Ice Cream.
We drown it in a chocolate ganache because you want all the chocolate right?
Talk about easy!
The quickest pumpkin pie recipe you will ever make.
We used our own easy pie crust recipe
And ready made pumpkin pie filling.
The pie crust leaf cutouts are so cute right?
You need this pumpkin pie for your next family gathering.
A rich and delicious Chocolate Cake with a thick Chocolate Frosting, mixes up in one bowl, and looks beautiful when baked in a Bundt Pan.
So easy, yet so very good, this cake has BIG Chocolate flavor.
You can feed 12 chocolate lovers with this cake!
A one bowl scratch cake that delivers every time.
One of my favorite cake mix hacks is to make a Pineapple Upsidedown Cake.
We use a yellow cake mix to make this moist and easy to make cake that bakes up in a 13 X 9 pan.
The cake batter bakes into the pineapple slices, maraschino cherries and brown sugar and butter in the bottom.
Yum! Yum!
You know that delicious lemon loaf you can buy at Starbucks?
Well you can make your own!
This easy desserts recipe is a richly flavored lemon loaf cake - almost like pound cake with a creamy vanilla frosting.
We use a lemon cake mix, and lemon pudding.
The best part? It makes two loaves, one for you and one for a friend. xo
Have you baked with sugar substitutes or blends?
I have had great success with Truvia, so I wanted to share this delicious recipe with you.
Quick and easy blueberry muffin recipe that is low fat and low sugar!
Only 163 calories per muffin, and packed with delicious blueberries!
You can't beat the wonderful aroma of a freshly baked blueberry muffin.
Slow cookers are not just for chili and beef stew you know!
I have some amazing slow cooker dessert recipes you might want to check out too!
This is just like the wonderful chocolate lava cake that is often served in restaurants.
Just mix it all up following our step by step video.
Then drown it in chocolate sauce and enjoy. 🙂
Vintage Recipes are fun to make, and Raspberry Dream Bars have been around a long time!
Our version of this easy dessert combines a shortbread cookie base, sweet raspberry filling and a crunchy, nutty topping.
Use a shortbread cookie mix to speed things up, and your absolute favorite strawberry jam for the filling.
This easy desserts recipe feeds a crowd and freezes really well too.
This Chocolate Raspberry Tart on a sugar cookie crust is a real show stopper would you agree?
Just look at those juicy plump raspberries and all that chocolate!
Honestly, making this dessert for your family couldn't be easier.
We recommend using a sugar cookie crust, get the freshest raspberries, and cook the filling on the stove top.
Step by step instructions will help you achieve this delectable dessert.
Chocolate Mayan Bundt Cake is an easy to make dessert.
Full of rich flavor, smoky chocolate goodness and a teeny bit of spice to give it some heat.
Bundt cakes always look so pretty and this one is no exception.
Easy desserts that feed a crowd are just what you need!
DELICIOUS!
Now before you say whoa baking pies is not easy, hear me out.
Grandma's Cherry Pie recipe is a simple, yet tried and true recipe that uses sweet frozen cherries and that will turn a novice baker into a rockstar!
We even use a store bought pie crust that you can see in our step by step video.
Homemade Cherry Pie tops the list of favorite summer fruit pies.
Fresh juicy strawberries and light buttery shortcake are just what you need to make this easy dessert that's a summertime fave.
The shortcakes are made from scratch, and so easy to put together.
You can adjust the size of your shortcakes too.
But make sure you have lots and lots of fresh strawberries, and whipped cream!
The combination of rhubarb with either fresh or frozen strawberries results in an old fashioned fruit pie.
Easy to make when we use a frozen strawberry rhubarb mix and ready made pie crust.
But don't worry, if you want to make this delectable pie from scratch, all the instructions are there.
It's the perfect pie recipe for Beginner Bakers!
The flavour is a sweet and tangy ambrosia, with a strawberry rhubarb pie filling that tastes just like homemade strawberry rhubarb jam. Yum!
You won't believe this amazing Cake Mix Biscotti recipe is just like Italian Almond Biscotti you get in Tuscany!
An easy dessert recipe, and oh those rave reviews!
Experiment with different flavors, dip them in chocolate, use cranberries, chocolate chips, sprinkles too!
This recipe makes a big batch and this cake mix hack is a perfect homemade food gift too!
A delicious strawberry rhubarb dessert that’s easy to make and will feed a crowd.
Strawberry Rhubarb Crisp or Crumble, this recipe uses a yellow cake mix for the topping and the flavours are amazing!
We like it warm from the oven with lots of whipped cream, but you can add ice cream instead if you prefer.
This classic apple crisp recipe gets all dressed up with a delicious cinnamon swirl pie crust topping!
So easy to make and a perfect way to use leftover pie crust.
Like Cinnamon Pastry met Apple Crisp and fell in love.
Making the cinnamon roll crust is just like rolling up play dough.
And very therapeutic!
Apple Crisp is definitely a vintage recipe, and you can enjoy it any time of the year.
Especially if your crisper is full of apples that need to be used up.
Or there was a great sale on apples at the grocer.
An easy to make and bake apple dessert, full of crunchy goodness, brown sugar, butter, this fall & winter classic is always a crowd pleaser
This old fashioned rice pudding recipe in the slow cooker is so creamy and easy to make,.
The recipe uses Arborio rice and raisins, and is THE Ultimate Comfort Food!
Be sure to double the recipe though, coz it won’t last long!
An easy desserts recipe that is perfect for breakfast too!
Judy Kahansky
Judy Kahansky is an experienced writer and baker, creating delicious desserts (including pie!) for over 40 years. She loves to take classic and vintage recipes and update them to fit the busy lives of her readers. When not baking, Judy and her husband Mark are passionate golfers, travelers and dog lovers, spending as much time as they can with their sweet pup Millie.
