Something about a bubbling pie in mom’s old Pyrex dish just makes the world feel slower, safer. This Sourdough Blueberry Pie Recipe is making waves for good reasonunexpected tang from the sourdough crust, sweet berries, and that golden homemade glow. It’s comfort wrapped in flaky crustand folks are loving the twist.
This isn’t your average blueberry pie recipe. It’s got a hint of sour, thanks to the chilled-down sourdough pie crust, and it melts into warm, buttery berries. We use all butter herenothing fancy, just pantry-regulars behaving like stars. Full details in the blog!
The first time I made this, the crust tore. Twice. But it still disappeared in ten minutes flat. That flaky tang? It’s the real magicand worth the tiny kitchen tantrum. I tested it, chilled it, tweaked again. You’ll love the secret tucked inside.
Why You’ll Love This Sourdough Blueberry Pie Recipe
This isn’t just any blueberry pieit’s got personality! The sourdough pie crust adds that extra layer of tangy character to the sweet, juicy blueberries, making every bite unforgettable. Here’s why you’ll love it:
Unique twist: The sourdough pie crust brings a subtle tang that sets this pie apart.
Nostalgic texture: Flaky, buttery crust hugging those warm, juicy blueberriesit’s like a hug from grandma’s kitchen.
Beginner-friendly: This pie is forgiving. The crust doesn’t have to be perfectit all bakes beautifully in the end.
If you’re a fan of fruit-filled comfort desserts, you’ll fall for this recipe. It’s cozy and modern all at once, paying homage to the classics while adding its own flavorful twist.
Key Ingredients for Success
Here’s everything you’ll need to make this sourdough blueberry pie come to lifesimple, wholesome ingredients that deliver big on flavor.
Ingredient
Purpose
1 Sourdough Pie Crust
The tangy and flaky base for our pie. Homemade or store-bought works!
6 cups fresh blueberries
Sweet, juicy star of the show (plus they practically scream “summer”).
2/3 cup sugar
Just the right amount of sweetness to balance the sourdough tang.
1/4 cup all-purpose flour + 1 Tablespoon cornstarch
Thickens the filling for that perfectly scoopable texture.
2 Tablespoons lemon juice + zest
Brightens the filling and enhances the fresh blueberry flavor.
1/2 teaspoon cinnamon
A cozy, subtle touch of warmth for depth.
1 Egg + splash of milk
Creates that gorgeous golden crust finish with the egg wash.
Step-by-Step: How to Make It
This sourdough blueberry pie recipe is easier than it sounds! No fancy equipment or skills requiredjust a bit of patience and some love for those blueberries.
Prep the crust: Roll out the sourdough pie crust and lay it into your pie dish. Chill the crust while you prepare the filling.
Make the filling: Toss fresh blueberries with sugar, flour, cornstarch, cinnamon, lemon juice, and zest. Stir gently to coat the berries evenly.
Assemble the pie: Pour the berry mixture into the chilled crust. Add the top crust (lattice or full), seal the edges, and cut small vents if using a whole top crust.
Add the egg wash: Whisk the egg with a splash of milk, then brush it over the top for a golden finish.
Bake: Place in a preheated 375°F oven for 50–60 minutes, until the crust is golden and filling is bubbling.
Steps
Timing
Prepare crust
10 minutes
Mix filling
5 minutes
Assemble pie
15 minutes
Bake
50–60 minutes
Troubleshooting & Tips
Worried about bubbling over? Place the pie on a baking sheet to catch any drips and save yourself some cleanup.
Crust too sticky to roll? Chill it for 10 more minutes or dust with a little extra flour.
If your crust browns too fast: Tent the edges with foil to protect them without slowing the pie’s bubbling blueberry magic.
This recipe is wonderfully flexible. Have fun with a rustic vibeit doesn’t have to be perfect to be picture-worthy!
How to Serve & Store
Serving: This pie is perfect warm, served with a scoop of vanilla ice cream or a dollop of whipped cream. It’s also fantastic cold from the fridgeblueberries get even sweeter overnight.
Storage: Keep leftovers covered at room temperature for up to 2 days, or refrigerate for up to 5 days. For longer storage, freeze individual slicesjust reheat in the oven when you’re ready to enjoy!
Storage Method
How Long It Lasts
Room Temperature
2 days
Refrigerated
Up to 5 days
Frozen (slices)
1–2 months
Expert Insight: The Art of Sourdough Blueberry Pie
Incorporating a sourdough crust into a blueberry pie recipe introduces natural fermentation that enhances both flavor complexity and texture. This sourdough blueberry pie recipe leverages the tangy depth of the crust to balance the sweetness of the berries, creating a harmonious and well-rounded dessert experience.
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Perfecting My Sourdough Blueberry Pie Recipe
This sourdough blueberry pie recipe didn’t come together overnight. After a few too-crispy crusts and a berry filling that ran wild, I finally nailed the balance of tangy and sweet with a tender, flaky crust. Every trial added a new lesson, making today’s version truly worth the wait.
FAQs ( Sourdough Blueberry Pie recipe )
What makes sourdough pie crust different from regular pie crust?
Sourdough pie crust brings a subtle tangy flavor and tender texture that you can’t get from regular pastry. The sourdough starter adds natural fermentation that breaks down gluten, creating a more digestible and flavorful crust. Unlike traditional all-butter crusts, the sourdough creates a unique depth of flavor that perfectly complements sweet blueberry filling. It’s also a fantastic way to use up excess sourdough discard instead of throwing it away.
Can I use frozen blueberries for this sourdough blueberry pie?
Absolutely! Frozen blueberries work wonderfully in this recipe and are available year-round. Don’t thaw them before using – add them directly to your filling mixture to prevent excess juice from making the crust soggy. You might need to add an extra tablespoon of cornstarch or flour to absorb any additional moisture. Frozen berries often hold their shape better during baking, giving you a beautiful rustic blueberry pie with distinct berry pieces.
How long does sourdough pie crust need to chill?
Your sourdough pie crust should chill for at least 30 minutes, but 1-2 hours is ideal for the best results. This chilling time allows the flour to fully hydrate and the fats to firm up, making the dough easier to roll and preventing shrinkage during baking. If you’re short on time, even 20 minutes in the freezer can work in a pinch. The sourdough starter adds moisture, so proper chilling is especially important for achieving that perfect flaky texture.
What temperature should I bake my sourdough blueberry pie?
Start your sourdough blueberry pie at 425°F for the first 15 minutes to get that golden, crispy crust, then reduce to 375°F for the remaining 35-45 minutes. This two-temperature method ensures your sourdough pie crust gets properly set and golden while preventing the top from burning. Cover the edges with foil if they brown too quickly. The pie is done when the filling bubbles actively and the crust is deep golden brown all over.
Can I make this recipe into a sourdough blueberry cobbler instead?
Yes, you can easily transform this into a delicious sourdough blueberry cobbler! Simply use the same blueberry filling in a baking dish and create a cobbler topping by mixing your sourdough starter with flour, sugar, butter, and a bit of baking powder. Drop spoonfuls of this mixture over the berries and bake at 375°F until golden and bubbly. The sourdough adds the same wonderful tangy flavor but with a more rustic, drop-biscuit style presentation that’s perfect for casual family dinners.
Wrapping Up This Sourdough Blueberry Pie Recipe
Sourdough Blueberry Pie Recipe delivers flaky, tangy crust and bursting berry sweetness in under two hours. It’s cozy, approachable baking you’ll want to make againeven if your crust flakes a little off-script (because that’s part of the fun!).
Try swapping cinnamon for nutmeg or folding in a handful of crushed pecans for extra crunch. Leftovers? Refrigerate or freeze slices; reheating gently brings back that bakery-fresh magic. A little tip I picked up from a pro baker: always chill your dough for a smoother roll-out.
Whip this up, snap a pic, and let me know your favorite twist! Did this sourdough pie crust bring back any family baking memories? Sharing recipes like this keeps our kitchens warm and hearts fullso pass it on, friend.
This sourdough blueberry pie is a fresh summer treat with juicy blueberries and a flaky buttery crust. Easy to make and perfect to enjoy any time.
Ingredients
Scale
1 Sourdough Pie Crust
6 cups fresh blueberries (about 3 pints)
2/3 cups sugar (150g)
1/4 cup all-purpose flour (35g)
1 Tablespoon cornstarch (6g)
1/2 teaspoon ground cinnamon (1g)
2 Tablespoons lemon juice (30g)
Zest of 1 lemon (about 1 teaspoon)
1 Egg and splash of milk (for egg wash)
Instructions
Preheat the oven to 425°F (220°C).
Roll out the sourdough pie crust and place it into a 9-inch pie dish.
In a large bowl, combine fresh blueberries, sugar, flour, cornstarch, ground cinnamon, lemon juice, and lemon zest. Mix gently to coat the berries well.
Pour the blueberry mixture into the prepared pie crust.
Prepare the egg wash by whisking the egg with a splash of milk and brush it on the edges of the crust for a golden finish.
Bake the pie at 425°F (220°C) for 20 minutes, then reduce the temperature to 350°F (175°C) and bake for an additional 25-30 minutes, until the crust is golden and the filling is bubbling.
Allow the pie to cool before serving.
Notes
Use fresh ripe blueberries for the best flavor
Let the pie cool completely to allow the filling to set properly
Sharing a handpicked collection of easy, healthy recipes made in our family kitchen. Rachel brings comforting classics, while Emily adds fresh, modern ideas—together creating meals that are simple, flavorful, and family-friendly.
