We love blueberries in our house. LOVE them! When my oldest was a toddler, we went over to a friend’s house for a pancake breakfast, and we were supposed to bring the blueberries. We showed up with a meager half pint, and my son ate them all before they could ever be added to the pancakes! Things haven’t changed, and these little blue beauties still don’t last long in our house.
Needless to say, when I was asked to write a post about blueberries, I jumped at the chance! More often than not we eat our berries by the handful or in cereal since they are so good on their own, so I wanted to write a recipe that really allowed the wonderful blueberry flavor to shine. Blueberry pie seemed perfect since there are so few other ingredients getting between you and your sweet, juicy blueberries. Another reason I was inspired to make this easy blueberry pie is that my husband gave me an adorable pie bird for Christmas. I had never seen such a thing but have been excited to use it. (So excited that it took me two months to get around to it…) The idea is that it allows steam to escape from the pie to avoid filling explosions and to prevent soggy crusts. Let’s see how it works!
So today, let’s learn how to make easy blueberry pie AND use a pie bird! This pie is so simple, especially if you use storebought pie crusts like I did. Now, if you love making your crusts from scratch, by all means go for it. Personally, I am perfectly satisfied with the premade kind and love how easy they are to use. I did add a bonus ingredient to this pie: Cream cheese. I have been seeing lots of king cake recipes lately since Mardi Gras is approaching, and they bring back fond memories of growing up on the Mississippi Gulf Coast where king cakes are plentiful. My favorite filling has always been blueberry cream cheese, so I tried to bring a little of that taste to this blueberry pie recipe. The cream cheese addition did not disappoint!
Now, let’s take a photo tour of this easy blueberry pie recipe and how to use the pie bird. The full recipe is at the end of the post.
- 2 pie crusts for 9” pie pan at room temperature storebought or homemade
- 2 pints fresh blueberries (about 4 1/2 c.)
- 1/4 c. white sugar
- 1/3 c. flour
- 1/3 c. cream cheese optional
- 2 tsp. sanding sugar optional
- Preheat oven to 400 degrees F.
- Line 9″ pie pan with one pie crust. Place pie bird in the center of crust if using one.
- In a large bowl, stir together clean blueberries, sugar, and flour. Pour into prepared pan around the pie bird (if using one). Drop cream cheese dollops about ½ tsp. each all over the top of the filling.
- Cut a small “X” in the center of the top crust if using a pie bird, and lay crust over the filling, allowing the bird’s head to poke through the “X”. (If not using a pie bird, skip the center “X” and cut a few slits in a nice pattern on the top.) Crimp the edges of the crust with your fingers or fork tines, and trim away the excess. Sprinkle sanding sugar evenly over the pie.
- Place pie on a baking sheet, and bake in preheated oven for 40-45 minutes, until crust is golden brown. Allow to cool almost completely before cutting.
- Prep Time: 10
- Cook Time: 40