Blueberry whipped cream pie was one of my grandma’s specialty desserts and is the definition of pie perfection. Fresh blueberries coated in a simple glaze, served in an all-butter crust and topped with heaps of whipped cream—what’s not to love?
My dad always joked this pie was one of the reasons he married my mom. My kids tried it for the first time recently and they all wanted a second piece. Fresh ripe blueberries make this a special summer treat.
Ingredients
This pie is a single crust pie filled with fresh blueberries in a blueberry glaze, topped with whipped cream.
Whipped Cream: Homemade whipped cream makes this pie truly special and it is so easy to make. Check out my homemade whipped cream recipe.
Pie Crust: The blueberries go into a pre-baked pie crust. Check out my recipe and guide for blind baking a pie crust.
Blueberries: Fresh ripe blueberries are essential for this pie. Frozen will not work.
See recipe card for quantities.
Instructions
This pie is so simple to make.
- In a small pot, combine 3/4 cup of water, and sugar. Add in cornstarch mixture and some blueberries
- Cook, stirring often until the mixture turns a dark purply blue and is very thick
Pour glaze over the blueberries and stir until evenly coated. Let cool.
Pour cooled blueberries into the cooled pie crust and chill in the fridge for 2-4 hours.
The glaze is done when your spatula or spoon leaves a path as you stir and has turned purplish blue color. It needs to be very thick for the pie to hold together.
Homemade or Store bought?
This pie can be made with a store bought crust and whipped cream, but it is so much better with homemade crust and whipped cream.
- Pie Crust: My family always used store bought pie crust until I started making it. We used the refrigerated pie dough you had to roll out and bake. Now, I use a homemade crust and it only adds ten minutes, but tons of flavor.
- Whipped cream: Homemade whipped cream is so easy to make. I just keep heavy cream in the house and whip it up whenever the need arises. If needed, store bought whipped cream will work.
I pipe the whipped cream on the pie to make it look pretty. I use a large star tip. But you can also just scoop it on individual pieces or spread it over the whole top.
Storage
This pie can be made a day ahead of time and kept in the fridge, just don’t top it with whipped cream until right before it is served. It is best eaten within a day or two once topped with whipped cream. This pie cannot be frozen.
More fruit recipes
Looking for other recipes like this? Try these:
Blueberry Whipped Cream Pie
Ingredients
- 1 Single Pie Crust (fully baked)
- 2 lb fresh blueberries (rinsed and dried)
- 1 cup sugar
- 1 cup hot water (divided)
- 3 tablespoons corn starch
- 1 tablespoon lemon juice
- 2 cups Whipped Cream
Instructions
- In a small bowl, mix together 1/4 cup of warm water and cornstarch. Set Aside.
- In a small pot, combine remaining 3/4 cup of water and sugar. Cook on low until the sugar dissolves. Stirring frequently.
- Add cornstarch mixture and a small handful of blueberries (about 10) to the pot.
- Break up the blueberries with a spoon as it the mixture cooks. Cook until it is very thick and the spoons leaves a path as it stirs. It will also be a dark blue/purple color.
- In a large bowl, pour the glaze over the remaining blueberries and gently stir until the berries are evenly coated. Let cool.
- Pour the glazed blueberries into the cool, pre-baked pie crust. Chill in the fridge for at least an hour for the berries to set.
- Before serving, top or pipe whipped cream on the top of the berries.
Notes
- Link for a homemade all butter pie crust and blind baking guide.
- Link for homemade whipped cream
- Make sure the glaze is very thick before coating the blueberries, otherwise you will have delicious pie soup.
- Once topped with whipped cream, eat the pie within a 1-2 days, if it the whipped cream has not been added, it will keep for several days in the fridge.
- Frozen blueberries cannot be used in this recipe.
Desserts
These are my favorite desserts:
