Blueberry Cream Pie

 Blueberry Cream Pie via The Baker Chick

I expressed in this post my struggle to find refreshing summer desserts. Of course there is always ice cream, sorbet, or just fruit, but I’m talking baked desserts. Now, it is really hard for me to turn my oven on at all these days, as my kitchen is too far away from the 3 A/C units in the apartment to actually get cool. When I do turn it on, I try to leave the kitchen as quickly as I can to avoid standing in a sweltering room of misery. Luckily all I had to do for this beauty was pop it in for 30-40 minutes while I worked on wedding crafts in the cool living room. :)

 Blueberry Cream Pie via The Baker Chick

Reasons I love this pie:
1-It is incredibly easy to make. 2- It is served chilled which makes it super refreshing on a scorching day. 3-It could be adapted with a number of different fruits and berries, which makes this my new go to pie recipe.

 Blueberry Cream Pie via The Baker Chick

Making this pie is as simple as this, start with your favorite unbaked pie crust. (recipe for mine below.) Toss into it 3 cups of fresh blueberries, Top it with the “cream” mixture which is basically just cream, sugar, a bit of flour and in this case lemon zest. (If I make it with peaches later in the summer I think I’ll use cinnamon instead.) Then, bake the pie, let it cool after a few hours for chilling it is ready to be devoured. The original recipe suggested letting it chill in the fridge overnight, but since I have already admitted how much I hate overnight steps, I stuck it in the freezer for 2 hours and in the fridge for an hour or so until it was ready to be eaten. It was gooey, berry perfection.

 Blueberry Cream Pie via The Baker Chick

Blueberry Cream Pie


  • 1/2 recipe pie crust (1 single crust)
  • 3 cups of fresh blueberries.
  • 1 cup of heavy cream
  • 2/3 cup sugar
  • 4 tablespoons flour
  • 1/4 tsp salt
  • zest of 1 lemon


  1. Preheat oven to 400.
  2. Roll out pie crust to 1/4 inch thickness. Drape it over the pie dish and trim the edges, crimping them if desired.
  3. Pour the blueberries into the unbaked shell.
  4. In a small bowl whisk the remaining ingredients together. Pour them over the berries and place the pie dish onto a cookie sheet in case the filling bubbles over.
  5. Bake for 35-40 minutes. Let pie cool completely and then chill in fridge or freezer. Best served cold.

Crust from Martha Stewart. Pie adapted from Taylor Takes a Taste

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 Blueberry Cream Pie via The Baker Chick  Blueberry Cream Pie via The Baker Chick  Blueberry Cream Pie via The Baker Chick

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  1. says

    Such a pretty pie! I hate turning on my oven as well because I am convinced my A/C unit was the smallest possible for the square feet of my apartment. It cannot battle the 100 degree temps we’ve been having so no matter what I have it set to, it’s a little over 80. But this pie looks totally worth some extra heat suffering.

  2. says

    What a beautiful pie, Audra! It’s funny.. I actually prefer cold pies. I like my pumpkin pie at room temperature and my cherry pie as cold leftovers with some vanilla ice cream. I bet this pie is fantastic right out of the fridge. Blueberry pie is also one of my favorites. :)

  3. Alan the Baker Man says

    I like the idea of this cold pie and think I will have to try it!

    I completely relate to the dilemma of summertime baking, which compelled me to trade in my oven mits and rolling pin last night for the ice cream maker. Who knew roasted strawberry and buttermilk ice cream could be so good?!


  4. Jennie @themessybakerblog says

    This pie looks scrumptious. I love that it gets chilled. Perfect summer dessert!

  5. says

    This pie is just too beautiful! I love dropping by to drool over your latest creations and today I’m featuring this post in Food Fetish Friday (with a link-back and attribution). I hope you have no objections and it’s always a pleasure following you…

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