Looking for the best blueberry pie that’s sweet, juicy, and easy to make? This blueberry pie is made with fresh blueberries and wrapped in a flaky low-carb pie crust, making it one of the best blueberry pies you can bake at home.
Every year when pie season rolls in, I feel this little spark of excitement that never gets old. It’s the time when blueberries are plump, sweet, and just begging to be baked into something cozy. That’s exactly how my blueberry pie recipe came to life. Me in the kitchen, apron on, happily covered in flour while mixing berries that smelled like a bakery. I love making pies because they bring people together, and there’s nothing like watching everyone take that first warm, juicy bite.
Fresh Blueberries and Frozen Blueberries
Fresh blueberries give your pie a bright, juicy taste, but frozen blueberries are just as good and hold up nicely during baking without changing the flavor. I used fresh berries when I made my bundt cake, and it turned out just perfect paired with some lavender tea, hibiscus tea, or rose tea.
Lattice Pie Crust Design
A lattice top adds a beautiful, homemade look that makes your pie feel instantly more festive. It also allows steam to escape while the pie bakes, helping the filling thicken perfectly. Even if it looks fancy, it’s easier to make than it seems and fun once you get the hang of it.
How To Make Blueberry Pie Recipe
Making a blueberry pie is simple and gives you a sweet, cozy dessert with a juicy berry filling. It’s a classic pie that’s easy to prepare and always tastes homemade.
Kitchen Gadgets Needed:
- Pie Molder: Shapes and supports the pie crust while assembling.
- Oven: Bakes the pie until the crust is firm and the filling thickens.
- Cooking Pan: Used to heat and thicken the blueberry filling before baking.
Ingredients Needed:
Pie Crust
- Almond Flour: Forms the base of the crust and adds structure.
- Coconut Flour: Helps absorb moisture and firms up the crust.
- Xanthan Gum: Binds the crust ingredients together.
- Baking Powder: Gives the crust a light lift.
- Salt: Balances the overall flavor.
- Cream Cheese: Adds moisture and helps the crust hold together.
- Egg: Works as a binder to keep the crust firm.
Filling
- Blueberries: The Main fruit used to make the filling.
- Lemon Juice: Adds brightness and balances sweetness.
- Stevia Powder: Sweetens the filling without sugar.
- Xanthan Gum: Thickens the filling so it sets well.
Topping
- Egg: Used as an egg wash to brown the crust.
- Water: Thins the egg wash for easy brushing.
*Exact measurements are listed in the recipe card below.
STEP-BY-STEP INSTRUCTIONS TO BAKE HOMEMADE BLUEBERRY PIE
First Step: Prep Pie Needs
Start by gathering all your crust ingredients, including almond flour, coconut flour, xanthan gum, baking powder, salt, egg, and cream cheese. Add all the dry crust ingredients to a food processor and pulse a few times to combine. Add the egg and cream cheese, then blend on high for 10–30 seconds until the mixture comes together into a smooth, even dough. It should be fully blended with no visible bits of cream cheese left. Preheat the oven to 350°Fahrenheit (180°Celsius).
Second Step: Make Blueberry Pie Filling
Combine the blueberries, lemon juice, stevia powder, and xanthan gum. Stir the mixture well until it thickens slightly and the berries are evenly coated. Set the filling aside while you prepare the crust.
Third Step: Work with the Dough
Transfer the prepared dough into a plastic bag, press out the air, and chill it in the refrigerator for at least 1 hour. Once chilled, divide the dough into two equal portions, keeping one half in the fridge. Roll out the first half between two sheets of parchment paper until it forms a circle large enough to fit a 9-inch pie plate.
Fourth Step: Fill the Dough
Carefully peel off the top parchment sheet, then flip the rolled dough over the pie plate using the bottom sheet to guide it. Press the dough gently into the pie dish, remove the paper, and trim any excess around the edges. Pour the blueberry filling evenly into the prepared crust.
Fifth Step: Top Crust
Roll out the remaining dough the same way, working quickly to keep it from warming up. Use it to fully cover the pie, create a lattice design, or cut out shapes for a decorative top, chilling the dough again if it softens. Brush the top with egg wash, then bake the pie at 350°Fahrenheit (180°Celsius) for 45 minutes, until golden and set.
TIPS AND TRICKS:
- Chill your pie dough before rolling it out. Cold dough is easier to handle and helps create a flaky crust.
- Let the pie cool completely before slicing. The filling sets as it cools, giving you clean and even slices.
- Bake the pie on a baking sheet to catch any drips. It keeps your oven clean and makes it easier to lift the pie in and out.
FREQUENTLY ASKED QUESTIONS AND ANSWERS
Substitute For Making Pie Ingredients
If you don’t have cream cheese, you can use coconut cream for a similar texture. Blueberries can be replaced with any other berries you have on hand. Lemon juice can be swapped with lime juice, and xanthan gum with guar gum, while stevia powder can be substituted with monk fruit extract.
What To Serve With the Blueberry Pie?
Blueberry pie pairs well with a scoop of coconut ice cream or strawberry ice cream. Fresh berries on the side add extra flavor and color. You can also serve it with a cup of coffee or tea for a cozy dessert experience.
Store your pie at room temperature for up to two days if it’s not cream-based. For longer storage, refrigerate it for up to 4 days to keep it fresh. Cover the pie loosely with foil or plastic wrap to maintain its texture.
Can I Freeze a Perfect Pie Crust?
Yes, you can freeze a baked or unbaked pie crust for future use. Wrap it tightly in plastic wrap and place it in a freezer-safe bag. When ready to use, thaw it in the fridge before baking.
More Tasty Ideas for You
If you love easy meals, try goulash for a hearty dinner that’s full of flavor. Paprika zucchini chips are a crunchy snack that’s perfect for parties or movie nights. Potato mayo salad makes a creamy and satisfying side dish for any meal.
You can mix and match these recipes for a simple weeknight dinner or a fun weekend lunch. Each recipe is easy to make and uses simple ingredients you probably already have at home.
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Best Blueberry Pie Recipe
Equipment
- 1 Pie Molder
- 1 Oven
Ingredients
Pie Crust
- 1½ Cups Almond Flour
- ½ Tablespoon Coconut Flour
- 1 teaspoon Xanthan Gum
- ½ teaspoon Baking Powder
- ½ teaspoon Salt
- 3 Tablespoons Cream Cheese
- 1 Egg
Filling
- 4 Cups Blueberries
- 3 Tablespoons Lemon Juice
- ½ teaspoon Stevia Powder
- ¼ teaspoon Xanthan Gum
Topping
- 1 Egg
- 1 Tablespoon Water
Instructions
- Gather all crust ingredients and add the dry ones to a food processor, pulsing briefly to combine. Add the egg and cream cheese, then blend on high for 10–30 seconds. Preheat the oven to 350°Fahrenheit (180°Celsius).
- Mix blueberries, lemon juice, stevia powder, and xanthan gum until the berries are evenly coated and the mixture thickens slightly. Set aside while preparing the crust.
- Transfer the dough to a plastic bag, press out the air, and chill for at least 1 hour. Divide in half, keep one portion chilled, and roll the other between parchment into a circle large enough for a 9-inch pie plate.
- Flip the rolled dough into the pie plate, press gently into place, remove parchment, and trim the edges. Pour the blueberry filling evenly into the crust.
- Roll out the remaining dough and use it to cover, lattice, or decorate the pie, chilling again if needed. Brush with egg wash and bake at 350°Fahrenheit (180°Celsius) for 45 minutes until golden and set.
Notes
- Chill your pie dough before rolling it out. Cold dough is easier to handle and helps create a flaky crust.
- Let the pie cool completely before slicing. The filling sets as it cools, giving you clean and even slices.
- Bake the pie on a baking sheet to catch any drips. It keeps your oven clean and makes it easier to lift the pie in and out.
Nutrition
Disclaimer
Please note that nutrient values are estimates only. Variations can occur due to product availability and manner of food preparation. Nutrition may vary based on methods of origin, preparation, freshness of ingredients, and other factors.
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When do you add the wet ingredients to for the pie crust?
For the egg and cream cheese, Christine, add them after mixing the dry ingredients. Then blend on high for about 10–30 seconds, just until a smooth dough forms with no cream cheese pieces left.