Blueberry pie is a traditional baked dessert featuring a generous filling of blueberries — sweetened and lightly thickened — enclosed in a shortcrust or flaky pastry shell. It’s one of those straightforward bakes where the quality of the fruit does most of the heavy lifting.
The filling typically combines blueberries with sugar, a touch of lemon juice, and a thickener like cornflour or tapioca starch, which sets the juices into a glossy, spoonable consistency as it cools. Some recipes use a lattice top to let steam escape and show off the purple filling; others go for a full double crust.
Blueberry pie is more of a North American classic than an Australian tradition, but it’s become increasingly popular here as blueberries have become more widely available and affordable. Served warm with cream or ice cream, it’s a crowd-pleaser.
How it's made
Nutrition (per 100g)
1 piece (1/8 of 9" dia) is about 147 g — roughly 360 kcal of this.
What it costs the planet (per kilo)
≈ Estimated — worked out from a category-typical value further up its supply chain. Where this comes from →
Where it comes from
In the kitchen
baked fruit dessert
- Blueberry Pie à la Mode
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Where this data comes from
USDA
SR Legacy
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Where to next
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