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!

a photo of a whole baked wild blueberry pie in a shortbread crust with a streusel topping and a vanilla glaze.

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!

a photo of a slice of wild blueberry pie sitting on a small dessert plate with a silver fork sitting next to it.

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.

a photo of a slice of wild blueberry pie being removed from the with a pie server

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.
a photo of a whole wild blueberry pie topped with a golden streusel and a slice of fresh lemon.

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.

a close up photo of a baked blueberry pie with a streusel topping, fresh whole blueberries sprinkled on top and creamy white glaze.

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.

a photo of a slice of wild blueberry pie with golden streusel topping and a fork sitting right next to it.

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!

More Blueberry Recipes You’ll Love:

Wild Blueberry Pie with Shortbread Crust

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Servings: 8
Prep Time: 20 minutes
Cook Time: 28 minutes
Chill Time: 30 minutes
Total Time: 1 hour 18 minutes

Ingredients 

For the Crust

  • 1 3/4 Cups All-Purpose Flour
  • 1/2 Cup Powdered Sugar
  • 1/2 teaspoon Salt
  • 10 Tablespoons Butter, high quality, unsalted
  • 1/2 teaspoon Vanilla
  • 1/2 teaspoon Almond Extract

For the Filling

  • 1 1/3 Cup Sugar
  • 1/2 Cup Cornabys EZ Gel
  • 8 Cups Wild Blueberries
  • Zest of 1 lemon
  • 1/4 Cup Lemon Juice, fresh, about 2 lemons
  • 1/4 teaspoon Salt
  • 1 Cup Fresh Blueberries

For the Streusel Topping

  • 3/4 Cup All-Purpose Flour
  • 1/4 Cup Light Brown Sugar, tightly packed
  • 3 Tablespoons Sugar
  • 1 Pinch Salt
  • 3 Tablespoons Butter, melted and cooled, warm but not hot to the touch

Optional Glaze

  • 1/2 Cup Powdered Sugar
  • 1 teaspoon Lemon Juice
  • 1-2 Tablespoons Milk

Instructions

For the Crust

  • Combine flour, powdered sugar and salt in a medium bowl; set aside.
    1 3/4 Cups All-Purpose Flour, 1/2 Cup Powdered Sugar, 1/2 teaspoon Salt
  • Beat butter in a large bowl with mixer at medium speed until smooth.
    10 Tablespoons Butter
  • Add flour mixture and vanilla and almond extract; beat until well blended.
    1/2 teaspoon Vanilla, 1/2 teaspoon Almond Extract
  • Press into pie pan until about ¼” thick all of the way around. Poke with a fork all along the bottom. Refrigerate for 30 min to 1 hour.
  • Bake at 350 degrees for 12-18 minutes or until edges are very lightly browned. Remove and set aside.

For the Filling

  • Mix the sugar and EZ Gel in a bowl.
    1 1/3 Cup Sugar, 1/2 Cup Cornabys EZ Gel
  • Add the blueberries, lemon zest, juice and salt into a medium saucepan and heat until bubbling. Stir in the sugar mixture until it is dissolved and blueberries are heated through.
    8 Cups Wild Blueberries, Zest of 1 lemon, 1/4 Cup Lemon Juice, 1/4 teaspoon Salt
  • Fill the pie shell to the brim and sprinkle with fresh blueberries
    1 Cup Fresh Blueberries

For the Streusel Topping

  • In a medium-sized bowl, whisk or stir together flour, brown sugar, granulated sugar, and salt.
    3/4 Cup All-Purpose Flour, 1/4 Cup Light Brown Sugar, 3 Tablespoons Sugar, 1 Pinch Salt
  • Drizzle butter over the mixture and use a fork to toss and claw the ingredients together until combined but still clumpy. Don’t over-mix or the streusel will become like a paste, simply toss together until mixture is clumpy, no longer dry, and the flour is completely absorbed.
    3 Tablespoons Butter
  • Cover pie and bake until streusel is cooked, about 10 minutes. Set aside to cool completely.

For the Glaze

  • If you want to drizzle with a glaze, whisk the ingredients together then drizzle the cooled pie.
    1/2 Cup Powdered Sugar, 1 teaspoon Lemon Juice, 1-2 Tablespoons Milk

Notes

*Freezes well if necessary (up to two weeks in advance).

Nutrition

Serving: 1sliceCalories: 684kcalCarbohydrates: 114gProtein: 18gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 49mgSodium: 404mgPotassium: 201mgFiber: 5gSugar: 76gVitamin A: 662IUVitamin C: 20mgCalcium: 39mgIron: 3mg
Author: Sweet Basil
Course: 500+ Best Dessert Recipes

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a photo of a whole baked wild blueberry pie in a shortbread crust with a streusel topping and a vanilla glaze.