Blueberry pie

Baked pastry with fruit filling Blueberry pieTypePieCourseDessertPlace of originUnited States, CanadaServing temperatureHot or coldMain ingredientsBlueberries, pie crust, sugar, corn starch  Media: Blueberry pie Blueberry pie (commercial)Nutritional value per 100 g (3.5 oz)Energy232 kJ (55 kcal)Carbohydrates35 g Fat10 g Protein1.8 g

Vitamins and minerals

VitaminsQuantity %DV†Vitamin A equiv.5% 44 μgThiamine (B1)1% 0.01 mgRiboflavin (B2)2% 0.03 mgNiacin (B3)2% 0.3 mgPantothenic acid (B5)3% 0.14 mgVitamin B62% 0.04 mgFolate (B9)7% 27 μgVitamin C3% 3 mgVitamin E7% 1 mgVitamin K9% 10.5 μg

MineralsQuantity %DV†Calcium1% 8 mgIron2% 0.3 mgMagnesium1% 5 mgManganese8% 0.18 mgPhosphorus2% 23 mgPotassium2% 50 mgZinc1% 0.16 mg Other constituentsQuantityWater52.5 g Link to USDA Database entry†Percentages estimated using US recommendations for adults, except for potassium, which is estimated based on expert recommendation from the National Academies. Blueberry pie is a pie with a blueberry filling. Blueberry pie is readily made because it does not require pitting or peeling of fruit. It usually has a top and bottom crust. The top crust can be circular, but the pie can also have a crumble crust or no top crust. Blueberry pies are often eaten in the summertime when blueberries are in season in the Northern Hemisphere.

[edit] Blueberries, both wild ('lowbush') and cultivated ('highbush'), are native to North America. Blueberry pie was first eaten by early American settlers and later the food spread to the rest of the world. A similar earlier pie from England are prepared with bilberries which are known as European Blueberries . It remains a popular dessert in the United States and Canada. Blueberry pie made with wild Maine blueberries is the official state dessert of the U.S. state of Maine. Berry pie, including with blueberries, was documented as early as 1872 in the Appledore Cook Book.

[edit] The typical primary ingredients for blueberry pie are rinsed and stemmed blueberries. The berries can be frozen or fresh. Other ingredients include flour or instant tapioca, cinnamon, nutmeg, sugar, vanilla and butter. Ingredients may vary, depending upon the recipe.

[edit] In a reference amount of 100 g (3.5 oz), commercially prepared blueberry pie supplies 55 calories, and is 10% fat, 35% carbohydrates, 3% protein, and 51% water (table). It contains no micronutrients in significant percentage of the Daily Value (table).

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Blueberry pie in a graham cracker crust

Miniature blueberry pies

Though traditionally a summer favourite, blueberry pie finds a natural home at Christmas because its bright colour and gentle acidity cut through the richness of festive roasts and puddings. The deep indigo of the filling mirrors the winter sky, while the sweet‑tart flavour pairs well with mulled wine or spiced tea. In many British households, the first frost coincides with the late‑season blueberry harvest, offering a fresh, locally sourced ingredient that adds a touch of brightness to the winter menu. Serve it warm with a dollop of clotted cream for a comforting dessert that feels both familiar and a little unexpected.

When buying blueberries for a pie, look for berries that are plump, uniformly coloured and free of mould. Fresh, frozen, and even wild varieties work, but fresh berries should be rinsed gently and patted dry to avoid a soggy crust. If you’re using frozen fruit, thaw it first and drain any excess liquid; a little extra cornstarch can help bind the filling. For a Christmas bake, purchase berries a day or two before you plan to bake, then store them in a breathable container in the fridge. This keeps them firm and prevents premature softening, ensuring a crisp, golden crust every time.

A humble blueberry pie can be elevated with a few seasonal touches. Brush the crust with a light egg wash and sprinkle coarse sugar before baking for a glossier, crackly finish. Once out of the oven, drizzle a thin stream of warmed brandy or orange liqueur over the top – the heat will coax out aroma without washing away the berries. Plate slices on a warm ceramic plate with a scoop of vanilla bean ice‑cream or a spoonful of spiced custard, and garnish with a sprig of rosemary for a festive visual contrast. These small tweaks turn a classic dessert into a show‑stopping centerpiece.