9 Blue-Ribbon Blueberry Pie and Tart Recipes
Greg Dupree / Food Styling by Torie Cox / Prop Styling by Thom Driver
Bountiful blueberries are among the greatest joys of summer, especially in the United States, which accounts for about a third of the world's blueberry production. We love the intense flavor of wild blueberries and the juicy sweetness of cultivated blueberries equally — and both make incredible pies and tarts of all kinds. Purists will adore the distinct flavor of our Old Fashioned Blueberry Pie; fruit fans will enjoy mash-ups like Peach-Blueberry Pie and Blueberry-Banana Cream Pie. Read on for nine great ways to incorporate blueberries into your next pie or tart.
Peach-Blueberry Pie
The flavors in this pie scream summer, but don't let cold weather keep you from baking it; thawed frozen fruit works beautifully here. The tart lemon zest and juice in the filling balance the sweetness of the fruit, in contrast with the crunchy turbinado sugar on top of the geometric pieces of pie crust.
Blueberry-Banana Cream Pie
Greg Dupree / Food Styling by Torie Cox / Prop Styling by Thom Driver
Whipped cream stabilized with cream cheese creates fluffy, creamy pillows that stand up to a generous heap of juicy blueberry compote. The blueberries add a pop of color to the pie; their jammy flavor provides a tart dimension that perfectly complements the sweet banana cream filling.
Berry Ice Cream Pie
This recipe turns out a berry ice cream pie that's as beautiful as it is deliciously refreshing. It's layered with balsamic blueberry jam and strawberry ice cream atop a graham cracker crust, then served with fresh blueberries.
Old-Fashioned Blueberry Pie
Matt Taylor-Gross / Food Styling by Debbie Wee
This classic blueberry pie is just what you need to finish off a meal in the middle of summer, when the only reason to turn on the oven is to bake a pie that celebrates fruit at the height of its season. That said, we also love making this pie any time of the year with frozen blueberries; just thaw them and rinse them under cold water before adding them to the pie.
Free-Form Blueberry Tart
Chef Jeremy Sewall adds a little candied ginger to the tart's crust for a hint of spice; feel free to add more or omit it altogether.
Blueberry Pie with Rye Crust
This sensational blueberry pie has small circles cut out of the rye crust, which not only looks dramatic but also allows moisture to evaporate from the fruit filling as it cooks, deepening the flavor.
Cherry-Berry Pie
Cherry pie is a cornerstone of summer desserts, and the lattice design makes it one of the prettiest additions to any gathering. Pastry chef Paula Haney of Hoosier Mama Pie Company provides this version with pitted sweet cherries, raspberries, and blueberries.
South Carolina Peach and Blueberry Tartlets
These crunchy mini tarts (there's cornmeal in the pastry) are great at a picnic because they're served whole, so they don't need to be cut and they can be eaten with fingers.
Blueberry-Raspberry Tart
Actress Jeri Ryan's free-form crust, enriched with sour cream, is sturdy enough to hold all our super-juicy summer fruit without getting soggy.
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