Blueberry pie recipes are the perfect taste combo: sweet, a little tart and filled with flavor! And making an incredible blueberry pie is easy if you start with a refrigerated pie crust.
Three easy steps to blueberry pie:
Mix it. Mix berries, sugar, a little cinnamon and some cornstarch to thicken the juices while the pie bakes.
Unroll it. Unroll a refrigerated pie crust into a pie pan and spoon the filling into the crust. Then unroll the other pie crust and top the pie. Press the two crusts together.
Bake it. Easy as…well, pie!
Blueberry pie recipes you’ll love
Pie crust: Keep it simple with a Pillsbury pie crust. Just unroll, fill and bake. Whether you're making a classic blueberry pie or a creamy tart, a flaky crust is the perfect start. Or, mix up the typical blueberry pie:
- Use a refrigerated pie crust to make mini tarts.
- Cut 4-inch pie crust circles.
- Fit them in muffin cups.
- Fill the cups with blueberry pie filling and bake.
Blueberry pie filling. Blueberries blend well with other flavors, so try out any number of amazing pie variations. Combine blueberries with other berries, with spices or with different fruits. Mix it up!
Easy blueberry pie recipes. The only question is, which will you make first?
Five easy tips to get you started:
Soften the crust. Take the pie crust out of the refrigerator to soften before you use it, as directed on the package.
Don’t stretch it. Try not to stretch the pie crust when you put it in the pan.
Use glass or dull-metal pans. Shiny pans keep refrigerated pie crusts from getting brown, and dark pans cause too much browning.
Use the size pan called for in a recipe. Refrigerated pie crusts are designed for 8- or 9-inch pie pans and 10-inch tart pans.
Make it simple. Check out our Six Steps to a Perfect Pie and Special Touches.