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Best Pie Recipes: Blueberry Cream Pie

Blueberry Cream Pie Recipes
Blueberry Cream Pie Recipes
Sometimes it’s fun to try something a little different from the usual blueberry pie recipe–like this Blueberry Cream Pie recipe!

It’s probably not what you are expecting when I say “cream pie” but it’s really, really good. Heavy cream, sugar, and blueberries are tossed together and poured into a pie crust. Mine took much longer to bake than the time specified in the original recipe. It seemed like it wouldn’t set at first but I kept baking it until it seemed “right.” It finished setting in the refrigerator as it cooled.

Edited 5/2015 to add: It appears that everyone either makes this blueberry cream pie with ease or has trouble with it baking totally. As I said before, I baked mine for much, much longer than the original recipe required. I, too, was worried that it wouldn’t set! But I persevered. I kept baking it! Cover the pie crust with foil if needed to keep it from browning too much. Otherwise, as a reader mentioned below, you could substitute cornstarch for the flour. Cornstarch makes a great substitute for the flour in high-heat recipes, like pies, because it holds up under the heat of the oven without affecting the taste. Of course, make sure to drain those blueberries very well before using them.

This pie recipe shows off those fresh Indiana blueberries very nicely. If needed, you may substitute frozen berries though you will want to make sure they are very well-drained. Adapted from Taylor Takes a Taste.

Blueberry Cream Pie Recipe

Best Pie Recipes: Blueberry Cream Pie

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Yield: 1 Blueberry Cream Pie

Serving Size: 1 Slice

Best Pie Recipes: Blueberry Cream Pie

I substituted Orange Zest for the Lemon Zest. Delicious!


  • 3 Cups Blueberries
  • 1 Cup Heavy Cream
  • 2/3 Cup Sugar
  • 4 Tablespoons All-Purpose Flour OR CORNSTARCH
  • 1/4 teaspoon Salt
  • 1 Tablespoon Orange Zest (or Lemon)
  • 1 Pastry Pie Crust (homemade or store-bought)


  1. 400* oven.
  2. Pour Blueberries into unbaked Pie Crust.
  3. Whisk together Heavy Cream, Sugar, Flour, Salt, and Orange Zest.
  4. Pour over Blueberries.
  5. Bake 35-42 minutes or until a light golden brown on the top. Mine took significantly longer to bake. I kept it in the oven until it felt like it was set. I mean, I had it in the oven for something like an hour and fifteen minutes to thirty minutes (not sure exactly). Cover the crust with foil to keep it from browning too much if that becomes an issue. It WILL set. Be patient, keep baking it, and keep an eye on it.
  6. Cool.
  7. Store in refrigerator. Best when eaten chilled.


From the Blog: Taylor Takes a Taste.

Small Towns: Destinations, not Drive-Thrus! I’m Jessica Nunemaker and THIS is little Indiana!

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About Jessica Nunemaker

Jessica Nunemaker is the Owner of Little More than a website, Little Indiana is a PBS segment on the state-wide program "The Weekly Special," a bi-weekly column in a local newspaper, and a book. Look for "Little Indiana: Small Town Destinations" published by Indiana University Press in April 2016--just in time for Indiana's BIG 200th Birthday Celebration.


  1. Draining is really important with these kind of pies. Too much liquid and they just don’t set!

  2. Were the berries well-drained? My apologies for not answering sooner. I baked mine for longer though others suggest using cornstarch instead of flour. Cornstarch holds up under higher heat and may make the difference. My oven does run hot so perhaps that is the difference? Though I know plenty of others who have followed this recipe as-is and have not had trouble. Pies can be tricky!

  3. Sorry about that. I didn’t have a problem. I baked mine for longer and it turned out great! Yes, I am a real person. :) As another reader mentioned, you could use cornstarch instead of the flour.

  4. That’s a good substitute. Thanks Claire!

  5. Michelle, You could use corn starch instead of flower. The starch will make a huge difference in runniness.

  6. Just made this pie and it is runny but it has not cooled. I saw another reader commented hers was runny too but I didn’t see a response. Did no one else have this issue? I can’t see this pie firming up very much more. A friend made this and brought it to work, it was delicious. Should we add more flour next time?

  7. I made this pie yesterday and it looked amazing when I took it out of the oven and I left it in the fridge for quite some time but when I cut into it, the inside was runny, even though the top was a golden brown! I did everything exactly as the recipe said, anything you could think that caused it to turn out this way?

  8. I just made a very similar peach cream pie last night. Recipe is the same except for peaches and 2 eggs.
    I just wished the center had set up better. I think I should have drained my peaches after I peeled and cut them up.

  9. Jessica Nunemaker

    Yes. Those just add a hint of flavor and don’t affect consistency.

  10. Would this still work without lemon or orange zest?

  11. Jessica Nunemaker

    Woot! Woot! Glad to hear it! :)

  12. I made this for a family night pitch-in. It was gone in minutes once word got out. I made it for a friend tonight and again, a big hit with her. So simple and fabulous! going to become my go-to pie for summer. 😉 thanks from So.In!

  13. I don’t see why not! That sounds like it would be a good complement!

  14. Could you do raspberries instead??

  15. Jessica Nunemaker

    I wouldn’t. You need to bake the pie for a long time. I think graham cracker crusts are usually used for no-bake pies.

  16. Jessica Nunemaker

    Nope. Only put a crust on the bottom.

  17. Do you put a pie crust on the top as well a the bottom?

  18. I was wondering if you could use a graham cracker pie crust for the above Blueberry Cream Pie recipe.
    Thanks :)

  19. This is in my oven right now. Went blueberry picking with my husband and 2 year old daughter the other day. My lemon zester wasn’t cooperating so I used a few teaspoons of lemon juice from a bottle. Probably won’t even taste it but oh well. I’m sure it will still be tasty.

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