Tasty Blueberry Pie Recipes for Your Thanksgiving Meal
Try one of these blueberry pie recipes to grace your Thanksgiving table.
Pie plays a big role in the Thanksgiving meal. It’s the dessert of choice as no one is whipping up carrot cake or planning a pan of brownies to follow the traditional turkey, stuffing, and green bean casserole. Most people make apple pie, pecan pie, or pumpkin pie, but we’ve found four blueberry pie recipes that we think will hit the mark even better. Try one this year for you Thanksgiving celebration.
Blueberry Pie Recipes
Whether you honor traditional Thanksgiving pies or go all blueberry, one of these blueberry pie recipes is sure to be a fitting end to your Thanksgiving Day meal.
Try something new this Thanksgiving with this blueberry pie recipe from the U.S. Highbush Blueberry Council.
- 1 refrigerated pie crust
- 4 cups blueberries
- ½ cup sugar
- 2 ½ tablespoons cornstarch
- 1 tablespoon butter
- ½ teaspoon grated lemon peel
- Roll out one sheet pie crust to flatten. Fit into a 9-inch pie dish.
- In a medium saucepan combine 1 cup of the blueberries, sugar, cornstarch and 2 tablespoons water. Bring to a boil; cook and stir until mixture is thickened and clear. Stir in butter; cool for 5 minutes. Stir in the remaining 3 cups blueberries and lemon peel.
- Preheat oven to 400 degrees. Turn cooled filling into pie shell. Lay the remaining pie crust on a sheet of wax paper. Roll out to flatten. With a knife or pastry wheel cut pastry into 3/8-inch wide strips. Arrange in a criss-cross pattern on top of blueberries, pressing ends into the edges of the bottom crust and crimping to seal.
- Place pie on a baking sheet. Bake in the bottom third of oven until crust is golden and filling bubbles gently, about 30 minutes. Cool on rack.
Photo and recipe courtesy of the U.S. Highbush Blueberry Council.
This recipe is a pumpkin pie meets blueberry tart, from Oprah.com.
- 10 1/2 tablespoons unsalted butter
- 1 1/2 cups all-purpose flour, plus more for dusting
- 3 tablespoons raw sugar
- 1/4 teaspoon salt
- 1 large egg, beaten
- 2 cups preserved pumpkin or pumpkin pie filling
- 1/2 teaspoon ground cinnamon
- 2 1/2 cups fresh blueberries
- 1/4 cup local honey
- 1/4 vanilla bean, split
- 1 tablespoon chopped fresh mint leaves
- 1 sprig mint for garnish
To make pastry:
- Place butter in freezer for 15 minutes.
- In a large bowl, whisk flour, sugar and salt to combine.
- Using the large holes of a grater, grate butter into flour mixture; combine until they form a coarse meal.
- Drizzle with egg, and stir with a fork until dough forms.
- Shape dough into a ball, then divide into four equal pieces.
- Place each portion of dough on a lightly floured work surface and flatten with the palm of your hand to blend; gather dough up and repeat.
- Gather all dough together into a ball and press into a disc; wrap and refrigerate until firm enough to roll, about 30 minutes.
- On a lightly floured work surface, with a floured rolling pin, roll dough into a 13-inch circle.
- Drape dough over rolling pin and ease into an 11-inch tart pan with removable bottom. Gently press dough against sides of pan and trim excess by running rolling pin over rim; refrigerate 20 minutes.
- Preheat oven to 475°F.
- Line tart shell with foil and fill with dried beans or pie weights.
- Bake until edge begins to brown, about 15 minutes. Remove foil and beans.
- Bake until bottom of shell is golden brown, 3 to 5 minutes; let cool on rack 15 minutes.
To make filling:
- Reduce oven temperature to 350°F.
- Spoon pumpkin into tart shell and spread evenly.
- Sprinkle with cinnamon and top with blueberries in a single layer.
- Bake 6 to 7 minutes; let cool.
- In a microwave-proof bowl, combine honey, vanilla bean, and mint.
- Microwave on high until just warm, about 15 seconds.
- Stir, and let stand 15 minutes.
- Strain honey through a fine sieve set over a bowl.
- Right before serving, drizzle honey over tart and garnish with mint.
This pie combines blueberries and lemon with a pecan pie from Pillsbury.com.
- 1 box refrigerated pie crusts, softened as directed on box
- 1/3 cup sugar
- 2 ½ teaspoons ground cinnamon
- ¼ cup butter
- ¾ cup coarsely chopped pecans
- 3 cups fresh or frozen blueberries
- 1 teaspoon finely grated lemon peel (from 1/4 medium lemon)
- ¼ cup fresh lemon juice (from 1/2 medium lemon)
- 1 teaspoon quick-cooking tapioca
- 2 tablespoons sugar
- ¾ cup lemon pie filling (from a can)
- Lemon slices, if desired
- Pecan halves, if desired
- Heat oven to 425°F. Unroll 1 pie crust in ungreased 9-inch pie plate. Press firmly against side and bottom.
- In small bowl, mix 1/3 cup sugar and the cinnamon until well blended.
- In medium microwavable bowl, microwave butter uncovered on High about 30 seconds or until melted. With pastry brush, brush melted butter on side and top edge of pie crust.
- Sprinkle buttered areas of crust with sugar mixture.
- Stir remaining sugar mixture and the chopped pecans into remaining melted butter until pecans are well coated.
- Sprinkle pecan mixture into crust-lined pie plate.
- Top with second crust; trim and flute edges. Prick top crust several times with fork.
- Bake about 20 minutes or until golden brown. Cool completely on cooling rack, about 30 minutes.
- In 1-quart saucepan, mix 1 cup of the blueberries, the lemon peel, lemon juice, tapioca and 2 tablespoons sugar.
- Using potato masher or fork, mash blueberry mixture well.
- Cook over medium-low heat about 15 minutes, stirring constantly, until thickened.
- Stir in remaining 2 cups blueberries.
- Spread lemon pie filling evenly over top of cooled pie.
- Pour blueberry mixture on top.
- Refrigerate until ready to serve.
- Garnish with lemon slices and pecan halves. Cover and refrigerate any remaining pie.
Photo and recipe courtesy of Pillsbury.com.
Apple Blueberry Pie
Try another combination with this Apple Blueberry Pie by famed chef Emeril Lagasse.
- 3 cups sliced apples, one-fourth inch thick
- 1 cup blueberries
- Three fourths cup sugar
- 3 tablespoons flour
- 1 tablespoon lemon juice
- One-half teaspoon ground cinnamon
- Pinch of salt
- 3 tablespoons butter cut into small pieces
- Two 9-inch prepared pie dough
- Pre-heat the oven to 425 degrees. In a bowl, combine the apples, blueberries, sugar, flour, lemon juice, cinnamon and salt and let stand for 15 minutes, stirring occasionally.
- Place one piecrust in the bottom of a deep-dish pie pan. Pour the apple-blueberry mixture into the pie pan. Dot the top with butter and cover with the other piecrust, sealing edges.
- Cut steam holes in top, place on cookie sheet pan and place in oven and bake for 40 minutes.
- Reduce the temperature to 350 degrees and bake for an additional 40 minutes. Fruit juices should be bubbling though the vent holes. Stick the point of a knife through the hole and check to see if apples are tender.
- Allow pie to cool for 4 hours before slicing.
Find additional dessert ideas on the BlueberriesFromFlorida.com recipes pages or the Blueberries from Florida Pinterest recipe boards. Try one of these delicious Blueberry Pie Recipes and then share your pie with us on our Facebook page!