Wild Blueberry Pie with Shortbread Crust

This wild blueberry pie is topped with a brown sugar streusel (I know, streusels are life!) and the shortbread crust is so rich and buttery!

I don’t know that there’s a huge benefit to me posting pie recipes every few months. No one seems to love pie exactly like me online. IRL? Yes, because my people are in fact “my people” and they get the pie love. Hence why we are friends. One in particular, Janelle, she just gets me. We would be the best travel-to-eat companions. Obviously when I saw her at a party holding a pie it was the first one I had to try. 

And that was the best idea. 

This is that pie. 

She is the genius that combined lots of wonderful recipes from bloggers across the web to create the ultimate blueberry crumble pie. And in case you even dared to ignore it, the streusel crumble on top is the most glorious element of the show.

Actually, I think Janelle hit gold by going for wild blueberries (most grocery stores now sell them in the freezer department) which transform this pie. This is sure to be one of your new favorite summer desserts!

Ingredients for Blueberry Pie

There are three components to this recipe so it looks like a lot of ingredients but most of them overlap to it’s really just a short list. Here is what you will need:

Shortbread Crust

• Flour: regular all purpose
• Powdered Sugar: all the sweetness without the grainy texture of granulated sugar
• Butter: unsalted is preferred
• Vanilla: adds flavor
• Almond Extract: adds flavor
• Salt: enhances all the flavors

Filling

• Wild Blueberries: you can use frozen if needed
• Lemon Zest and Juice: fresh is best
• Sugar: regular granulated, it balances the tartness of the berries
• Cornaby’s EZ Gel: thickens the filling
• Salt: enhances the sweetness

Streusel Topping

• Flour: all purpose
• Brown Sugar: adds richness and sweetness to the streusel crumble
• Sugar: a little more sweetness
• Salt: cuts the sweetness
• Butter: unsalted is preferred

Optional Glaze

• Powdered Sugar: adds sweetness to balance the acidity of the lemon juice
• Lemon Juice: must be fresh
• Milk: thins out the glaze a little

The measurements for each ingredient can be found in the recipe card at the end of the post.

How to Make Blueberry Pie with Shortbread Crust

If making a pie from scratch is intimidating to you, then this pie is for you because it is made with a simple shortbread crust. Here are the basic steps:

Crust

1. Combine all the dry ingredients in a medium bowl.
2. Beat the butter in a large bowl until smooth.
3. Add the dry ingredients and the vanilla and mix until well blended.
4. Press dough into a pie dish in the bottom and up the sides. Poke with a fork and refrigerate.
5. Bake in the oven until lightly browned and let cool completely.

Filling

1. In a small bowl, mix the sugar and EZ Gel.
2. Add all the other ingredients to a a sauce pan and heat until bubbling. Stir in the sugar mixture and mix until the sugar is dissolved and the blueberries are heated through.
3. Add the EZ gel a little at a time until the blueberry pie filling reaches your desired thickness.
4. Fill the pie shell to the brim and sprinkle with fresh blueberries.

Streusel Topping

1. Whisk together all the ingredients except the butter in a medium bowl.
2. Drizzle the melted butter over the mixture and mix together until it gets clumpy. Don’t over-mix it. You want the flour to be completely absorbed but still clumpy (not a paste).
3. Cover the pie with the streusel and bake. Let it cool completely.

Glaze (Optional)

1. If you want to add the glaze, whisk all the ingredients together and drizzle over the cooled pie.

The brown sugar streusel topping is my favorite part of this pie! Skipping a top crust for that rich and crunchy topping is a show stopper!

These instructions can be found in full detail down below in the recipe card. You can also save and print the recipe from there.

What is the Difference Between Blueberries and Wild Blueberries?

Wild blueberries are smaller, sweeter, and tangier. Overall, they just have more flavor. They have less water content and more berry.

Can Regular Blueberries Be Used?

Absolutely, but I seriously feel like it’s Russian roulette with the flavor. You just never know what you’re going to get.

If you can’t find fresh wild blueberries, you can usually find frozen blueberries in the freezer section and they work great. Let them thaw completely and drain excess juices.

Why is My Blueberry Pie Runny?

I’m going to be bold and say that you will not have a runny pie if you use EZ Gel. It’s pretty much impossible.

Most of the time a runny pie happens because of thickener that you use. It can also happen if you don’t bake your pie long enough, don’t let the pie crust cool completely or don’t use the correct amount of ingredients.

If you don’t have EZ Gel, but you can also use cornstarch, tapioca or flour, but I stand by Sure Gel as being the best pie filling sweetener.

Storing Blueberry Pie

Blueberry pie will keep for up to 2 days at room temperature or 4-5 days in the refrigerator. Cover it with foil or plastic wrap.

This pie also freezes really well. You can freeze it before of after baking it. Make sure it has cooled completely, then wrap in it plastic wrap followed by aluminum foil. It will keep for up to 2 months.

The wild blueberries and the brown sugar streusel are the star of this easy homemade blueberry pie recipe! It is all encased in a buttery rich shortbread crust that is so easy to make you’re going to be dreaming about your next slice! We have reached pie perfection with this recipe! Bring on all the fresh fruit pies!

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