This wild blueberry pie is topped with a brown sugar streusel (I know, streusels are life!) and the shortbread crust is so rich and buttery!
I don’t know that there’s a huge benefit to me posting pie recipes every few months. No one seems to love pie exactly like me online. IRL? Yes, because my people are in fact “my people” and they get the pie love. Hence why we are friends. One in particular, Janelle, she just gets me. We would be the best travel-to-eat companions. Obviously when I saw her at a party holding a pie it was the first one I had to try.
And that was the best idea.
This is that pie.
She is the genius that combined lots of wonderful recipes from bloggers across the web to create the ultimate blueberry crumble pie. And in case you even dared to ignore it, the streusel crumble on top is the most glorious element of the show.
Actually, I think Janelle hit gold by going for wild blueberries (most grocery stores now sell them in the freezer department) which transform this pie. This is sure to be one of your new favorite summer desserts!
Ingredients for Blueberry Pie
There are three components to this recipe so it looks like a lot of ingredients but most of them overlap to it’s really just a short list. Here is what you will need:
Shortbread Crust
Flour: regular all purpose
Powdered Sugar: all the sweetness without the grainy texture of granulated sugar
Butter: unsalted is preferred
Vanilla: adds flavor
Almond Extract: adds flavor
Salt: enhances all the flavors
Filling
Wild Blueberries: you can use frozen if needed
Lemon Zest and Juice: fresh is best
Sugar: regular granulated, it balances the tartness of the berries
Cornaby’s EZ Gel: thickens the filling
Salt: enhances the sweetness
Streusel Topping
Flour: all purpose
Brown Sugar: adds richness and sweetness to the streusel crumble
Sugar: a little more sweetness
Salt: cuts the sweetness
Butter: unsalted is preferred
Optional Glaze
Powdered Sugar: adds sweetness to balance the acidity of the lemon juice
Lemon Juice: must be fresh
Milk: thins out the glaze a little
The measurements for each ingredient can be found in the recipe card at the end of the post.
How to Make Blueberry Pie with Shortbread Crust
If making a pie from scratch is intimidating to you, then this pie is for you because it is made with a simple shortbread crust. Here are the basic steps:
Crust
Combine all the dry ingredients in a medium bowl.
Beat the butter in a large bowl until smooth.
Add the dry ingredients and the vanilla and mix until well blended.
Press dough into a pie dish in the bottom and up the sides. Poke with a fork and refrigerate.
Bake in the oven until lightly browned and let cool completely.
Filling
In a small bowl, mix the sugar and EZ Gel.
Add all the other ingredients to a a sauce pan and heat until bubbling. Stir in the sugar mixture and mix until the sugar is dissolved and the blueberries are heated through.
Add the EZ gel a little at a time until the blueberry pie filling reaches your desired thickness.
Fill the pie shell to the brim and sprinkle with fresh blueberries.
Streusel Topping
Whisk together all the ingredients except the butter in a medium bowl.
Drizzle the melted butter over the mixture and mix together until it gets clumpy. Don’t over-mix it. You want the flour to be completely absorbed but still clumpy (not a paste).
Cover the pie with the streusel and bake. Let it cool completely.
Glaze (Optional)
If you want to add the glaze, whisk all the ingredients together and drizzle over the cooled pie.
The brown sugar streusel topping is my favorite part of this pie! Skipping a top crust for that rich and crunchy topping is a show stopper!
These instructions can be found in full detail down below in the recipe card. You can also save and print the recipe from there.
What is the Difference Between Blueberries and Wild Blueberries?
Wild blueberries are smaller, sweeter, and tangier. Overall, they just have more flavor. They have less water content and more berry.
Can Regular Blueberries Be Used?
Absolutely, but I seriously feel like it’s Russian roulette with the flavor. You just never know what you’re going to get.
If you can’t find fresh wild blueberries, you can usually find frozen blueberries in the freezer section and they work great. Let them thaw completely and drain excess juices.
Why is My Blueberry Pie Runny?
I’m going to be bold and say that you will not have a runny pie if you use EZ Gel. It’s pretty much impossible.
Most of the time a runny pie happens because of thickener that you use. It can also happen if you don’t bake your pie long enough, don’t let the pie crust cool completely or don’t use the correct amount of ingredients.
If you don’t have EZ Gel, but you can also use cornstarch, tapioca or flour, but I stand by Sure Gel as being the best pie filling sweetener.
Storing Blueberry Pie
Blueberry pie will keep for up to 2 days at room temperature or 4-5 days in the refrigerator. Cover it with foil or plastic wrap.
This pie also freezes really well. You can freeze it before of after baking it. Make sure it has cooled completely, then wrap in it plastic wrap followed by aluminum foil. It will keep for up to 2 months.
The wild blueberries and the brown sugar streusel are the star of this easy homemade blueberry pie recipe! It is all encased in a buttery rich shortbread crust that is so easy to make you’re going to be dreaming about your next slice! We have reached pie perfection with this recipe! Bring on all the fresh fruit pies!
More Blueberry Recipes You’ll Love:
Servings: 8Prep Time: 20 minutes minsCook Time: 28 minutes minsChill Time: 30 minutes minsTotal Time: 1 hour hr 18 minutes mins
Cook ModePrevent your screen from going dark
For the CrustCombine flour, powdered sugar and salt in a medium bowl; set aside. 1 3/4 Cups All-Purpose Flour, 1/2 Cup Powdered Sugar, 1/2 teaspoon SaltBeat butter in a large bowl with mixer at medium speed until smooth. 10 Tablespoons ButterAdd flour mixture and vanilla and almond extract; beat until well blended. 1/2 teaspoon Vanilla, 1/2 teaspoon Almond ExtractPress into pie pan until about ¼” thick all of the way around. Poke with a fork all along the bottom. Refrigerate for 30 min to 1 hour. Bake at 350 degrees for 12-18 minutes or until edges are very lightly browned. Remove and set aside.For the FillingMix the sugar and EZ Gel in a bowl. 1 1/3 Cup Sugar, 1/2 Cup Cornabys EZ GelAdd the blueberries, lemon zest, juice and salt into a medium saucepan and heat until bubbling. Stir in the sugar mixture until it is dissolved and blueberries are heated through.8 Cups Wild Blueberries, Zest of 1 lemon, 1/4 Cup Lemon Juice, 1/4 teaspoon SaltFill the pie shell to the brim and sprinkle with fresh blueberries1 Cup Fresh BlueberriesFor the Streusel ToppingIn a medium-sized bowl, whisk or stir together flour, brown sugar, granulated sugar, and salt. 3/4 Cup All-Purpose Flour, 1/4 Cup Light Brown Sugar, 3 Tablespoons Sugar, 1 Pinch SaltDrizzle butter over the mixture and use a fork to toss and claw the ingredients together until combined but still clumpy. Don’t over-mix or the streusel will become like a paste, simply toss together until mixture is clumpy, no longer dry, and the flour is completely absorbed. 3 Tablespoons ButterCover pie and bake until streusel is cooked, about 10 minutes. Set aside to cool completely.For the GlazeIf you want to drizzle with a glaze, whisk the ingredients together then drizzle the cooled pie.1/2 Cup Powdered Sugar, 1 teaspoon Lemon Juice, 1-2 Tablespoons Milk
*Freezes well if necessary (up to two weeks in advance).
Serving: 1sliceCalories: 684kcalCarbohydrates: 114gProtein: 18gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 49mgSodium: 404mgPotassium: 201mgFiber: 5gSugar: 76gVitamin A: 662IUVitamin C: 20mgCalcium: 39mgIron: 3mgFull Nutrition
Author: Sweet BasilCourse: 500+ Best Dessert Recipes
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