Blueberry Pie Recipe with a Sourdough Pie Crust
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This Sourdough Blueberry Pie is the perfect blueberry pie for blueberry season. Plump, fresh blueberries are nestled inside a buttery, flaky pie crust made with sourdough starter discard for a tender, golden brown finish every time.
This sourdough discard recipe is a family favorite that pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. If you love baking fruit pies with sourdough, try my Easy Sourdough Peach Pie or my Strawberry Rhubarb Pie with a Sourdough Pie Crust.
Quick Look: Sourdough Blueberry Pie
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Servings: 8 slices
- Calories: ~253 kcal per slice(based on nutrition panel)
- Cook Method: Baked
- Flavor Profile: Plump, juicy blueberries with a hint of lemon and cinnamon nestled in a buttery, flaky sourdough pie crust. A classic summertime treat!
- Difficulty: Intermediate — The sourdough pie crust adds a few steps, but the blueberry filling comes together quickly and the result is absolutely worth it!
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Why You’ll Love This Sourdough Blueberry Pie Recipe:
- A flaky, homemade pie crust: The sourdough discard pie crust bakes up beautifully flaky with layers of cold butter and lard. It is the homemade pie crust that works for both sweet pies and savory pies alike. If you want to master the crust on its own, check out my Simple Sourdough Discard Pie Crust Recipe.
- Make it ahead of time: Save time by preparing the chilled dough in advance and storing it in the refrigerator. You can even blind bake the bottom crust and assemble the blueberry filling the next day. The pie needs time to cool and set on a wire rack before slicing, so planning ahead means it is ready to serve when you need it.
- Simple, fresh ingredients: The blueberry filling comes together in a large bowl with just fresh blueberries, cup sugar, lemon juice, lemon zest, cinnamon, and a flour mixture to thicken. No complicated steps or unusual dry ingredients required. For another simple berry dessert, try my Sourdough Blueberry Buckle.
Ingredients & Substitutions
* To find precise measurements, scroll to the bottom of this post to find the recipe card*
Sourdough Pie Crust
- All-purpose flour: I use all-purpose flour for this recipe, but if you have pastry flour on hand, even better! Swap out for even amounts.
- Butter: To make butter pie crust, you can’t forget the butter! It is crucial to keep the butter COLD! I cut my butter into large chunks straight out of the freezer to ensure it is cold enough.
- Lard: I know having lard in your pantry isn’t common these days, but my grandma swears by it! It has a higher melting point than butter, so it doesn’t melt in the pastry as quickly as butter – which is what you want. This means you don’t have to work as cautiously when making the dough.
- If you are in a pinch and don’t have lard, I have replaced it with equal amounts of shortening or extra butter. Remember to put the lard in the freezer so it is COLD!
- Salt: Any unrefined salt will do, but my favorite is Redmond’s unrefined salt for some extra minerals!
- Baking Powder: Having baking powder in a pie crust isn’t too common, but it really should be. As a natural leavening agent, the baking powder gives this pie crust recipe a tiny boost to lighten and expand the crust, making beautifully flaky layers.
- Sourdough Starter Discard: I find sourdough discard that is about 24 – 48hrs old works best for this recipe, however, you can use even older discard for a more tangy taste.
- Ice water (optional): Depending on the discard you use, you might not even need ice water. Only add if the pastry dough doesn’t form after mixing. To make ice water I just pour water and add a few ice cubes to a bowl. Pour 1 tablespoon at a time into the dough and mix. It shouldn’t need much liquid to form a dough ball.
Blueberry Pie Filling
- Blueberries: I used fresh blueberries for this recipe, but you can also use frozen. No need to thaw them beforehand.
- Sugar: White sugar brings an extra touch of sweetness to this blueberry pie, but this can be substituted with cane sugar as well.
- Thickeners: A combination of all-purpose and cornstarch help to thicken this pie filling.
- Ground Cinnamon: Brings a delightful warmth to the blueberry pie filling.
- Lemon Juice: Opt for fresh lemon juice for the best flavor.
- Lemon Zest: Compliments the blueberries with it freshness.
- Egg Wash: An egg with a splash of milk helps the pie crust to bake to a perfect golden brown.
How to Make Sourdough Blueberry Pie
- Prepare my sourdough pie crust recipe through step 7. Then, follow the instructions below.
- To a large bowl, add the blueberries, sugar, flour, cornstarch, cinnamon, lemon juice, and lemon zest.
- Remove the second pie dough disc from the refrigerator and roll it out as just before. To create a lattice, take a pastry cutter, pizza cutter, or sharp knife to cut the pie dough into 1/2 – 1 inch pieces.
- Arrange the strips in vertical and horizontal rows, then lace them over and under each other.
- Or simply cover the sourdough blueberry pie with a dough circle and cut slits into the top crust.
- Pinch the edges with a fork, if you desire. In a small bowl, create an egg wash by mixing an egg with a splash of milk. Use a pastry brush to brush over the top of the dough.
- Sprinkle coarse sugar on top of the pie for an extra little touch of sweetness and crunch.
- Preheat the oven to 375 degrees F. Place the pie pan on top of a rimmed baking sheet, just in case it bubbles over, and put it into the oven.
- Bake for 55-65 minutes, or until the pie is a deep golden brown and the juice from the blueberries are bubbling onto the pie crust. If the pie crust begins to brown to quickly, cover the top with a piece of aluminum foil.
- Remove from the oven and place it on a wire rack. Allow the pie to cool completely, about 3 hours, in order for it to set before slicing
McKenna’s Helpful Tips
- Keep all cold ingredients as cold as possible. Cut your cold butter into chunks straight from the freezer and chill the lard before mixing. Cold fat creates those beautiful flaky crust layers when it melts in a hot oven. I use this same technique for my Salted Caramel Apple Sourdough Hand Pies.
- Use a food processor to pulse the pie crust dough together quickly. This prevents the butter from warming up in your hands and ensures an even, crumbly texture before adding the sourdough starter discard. If you prefer a different method, a pastry cutter or stand mixer works too. I use this approach for my Easy Sourdough Apple Pie as well.
- Place your pie plate on a rimmed baking sheet before putting it in the oven. This catches any blueberry juices that bubble over and keeps your oven clean. If the top crust begins to brown too quickly, tent a piece of aluminum foil over the top. I do the same for my Easy Sourdough Cherry Pie.
- Roll your pie crust dough on a lightly floured surface with a rolling pin, turning the dough a quarter turn after each pass to maintain an even circle. If the dough sticks, sprinkle a bit more purpose flour underneath. For a rustic free-form option that skips the pie dish entirely, try my Apple Galette with a Sourdough Pie Crust.
- Brush the top crust with an egg wash (one egg mixed with a splash of milk in a small bowl) and sprinkle with coarse sugar before baking. This gives the crust a golden brown color and a touch of crunch on top of the pie. I use this same finishing technique for my Homemade Sourdough Pumpkin Pie.
How to Store
Sourdough Blueberry Pie will make your taste buds dance all on its own, but who says we can’t take it up a notch? Dollop homemade whipped cream or top with a scoop of vanilla ice cream for extra creamy sweetness. Serving a slice with a hot cup of coffee or tea couldn’t hurt, either.
Sourdough Blueberry Pie FAQs
Can I use frozen blueberries in this Blueberry Pie Recipe?
Absolutely! No need to thaw the frozen blueberries before filling. Just mix them with the rest of the ingredients, including the flour mixture, and they will work beautifully in your blueberry filling. You may need to add a few extra minutes of bake time since the frozen berries release more moisture.
Why is my Sourdough Blueberry Pie so runny?
For the pie filling to set properly, you need to eliminate as much moisture as possible and use a thickening agent. I use a combination of purpose flour and cornstarch in this recipe. Also, make sure to let the pie cool completely on a wire rack for about 3 hours before slicing. Cutting into it too early is the most common reason for a runny pie. My Sourdough Peach Cobbler uses a similar thickening method if you want to practice with another fruit dessert.
Can I substitute cane sugar with another sweetener in this blueberry pie recipe?
Yes, you can substitute cane sugar with other sweeteners like brown sugar or even honey depending on the flavor profile you desire. However, this might slightly alter the texture of your pie. Keep in mind that liquid sweeteners like honey will add extra moisture to the pie filling, so you may want to increase the thickener slightly.
Do I need to blind bake the bottom crust for this Blueberry Pie Recipe?
For this particular blueberry pie recipe, you do not need to blind bake the bottom crust because the filling bakes long enough at 375 degrees for the crust to cook through. However, if you are making a cream pie or a no-bake filling, blind baking is essential to avoid a soggy crust. I walk through the full blind baking process in my Sourdough Discard Pie Crust Recipe.
If you tried this Sourdough Blueberry Pie recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the📝 comments below. Thanks for visiting!
Blueberry Pie Recipe with a Sourdough Pie Crust
Yield: 8 slices
This delicious Sourdough Blueberry Pie recipe is like summertime in a bite! Plump, fresh blueberries nestled in a buttery, flaky sourdough pie crust. Such an easy fruity treat to enjoy all summer long!
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Ingredients
- 1 Sourdough Pie Crust
- 900 grams fresh blueberries about 3 pints
- 150 grams sugar 3/4 cup
- 35 grams all-purpose flour 1/4 cup
- 6 grams cornstarch 1 Tablespoon
- 1 gram ground cinnamon 1/2 teaspoon
- 30 grams lemon juice 2 Tablespoons
- zest of 1 lemon about 1 teaspoon
- egg wash
- coarse sugar if desired
Instructions
- Prepare my sourdough pie crust recipe. After chilling, roll out the bottom crust and place it in a 9-inch deep pie dish and place it in the fridge to chill. Then, follow the instructions below.1 Sourdough Pie Crust
- To a large bowl, add the blueberries, sugar, flour, cornstarch, cinnamon, lemon juice, and lemon zest.900 grams fresh blueberries, 150 grams sugar, 35 grams all-purpose flour, 6 grams cornstarch, 1 gram ground cinnamon, 30 grams lemon juice, zest of 1 lemon
- Remove the second pie dough disc from the refrigerator and allow it to rest at room temperature for 10-15 minutes. This makes for easier rolling. Then roll it out as just before.
- To create a lattice, take a pastry cutter, pizza cutter, or sharp knife to cut the pie dough into 1/2 – 1 inch pieces. Arrange the strips in vertical and horizontal rows, then lace them over and under each other. Or simply cover the sourdough blueberry pie with a dough circle and cut slits into the top crust. Pinch the edges with a fork or crimp with your fingers, if you desire.
- In a small bowl, create an egg wash by mixing an egg with a splash of milk. Use a pastry brush to brush over the top of the dough. Sprinkle coarse sugar on top of the pie for an extra little touch of sweetness and crunch.egg wash, coarse sugar
- Preheat the oven to 375 degrees F. Place the pie pan on top of a rimmed baking sheet, just in case it bubbles over, and put it into the oven. Bake for 55-65 minutes, or until the pie is a deep golden brown and the juice from the blueberries are bubbling onto the pie crust. If the pie crust begins to brown to quickly, cover the top with a piece of aluminum foil.
- Remove from the oven and place it on a wire rack. Allow the pie to cool completely, about 3 hours, in order for it to set before slicing. Enjoy!
Notes
How to Store
Sourdough Blueberry Pie can be stored either at room temperature or in an air-tight container in the refrigerator for up to 2 days. I love to house mine in my cake dome to showcase my work of art while keeping it protected.FAQs:
Can I use frozen blueberries?
Absolutely! No need to thaw the frozen blueberries before filling. Just mix with the rest of the ingredients, including the flour mixture, and they’ll work beautifully in your blueberry filling.Why is my sourdough blueberry pie so runny?
For the pie to set, we need to eliminate as much moisture as possible before baking the pie and add a thickening agent to the pie filling.Can I substitute cane sugar with another sweetener?
Yes, you can substitute cane sugar with other sweeteners like brown sugar or even honey depending on the flavor profile you desire. However, this might slightly alter the texture of your pie.What other pies can I make with this method?
This method works for a variety of pies, including pumpkin pie, apple pie, strawberry rhubarb pie, and savory pies like chicken pot pie. The principles of using cold ingredients, blind baking, and preparing a lattice top apply across different types of pies. This recipe card was updated on 03/09/26.Nutrition
Serving: 1g | Calories: 253kcal | Carbohydrates: 50g | Protein: 3g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 88mg | Potassium: 117mg | Fiber: 3g | Sugar: 30g | Vitamin A: 62IU | Vitamin C: 12mg | Calcium: 13mg | Iron: 1mg
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The easiest and most delicious way to use fresh blueberries! Love how flaky the crust is and the filling is perfectly sweet.