Blueberry Meringue Pie
intro
Flaky buttery crust, bright tart-sweet jammy blueberry filling, and fluffy toasted meringue combine for a beloved, crowd-pleasing summer baked dessert.
Ingredients
Steps
Prep and blind bake crust
In a large bowl, mix 180g all-purpose flour and 1/2 tsp fine sea salt. Cut in 113g cold cubed butter with a pastry cutter until the mixture forms pea-sized crumbs. Drizzle in 60ml ice water 1 tablespoon at a time, mixing gently until the dough comes together in a shaggy ball. Flatten into a 1-inch disk, wrap in plastic wrap, and chill in the refrigerator for 30 minutes before rolling. Roll chilled dough to a 12-inch circle on a floured surface, press into a 9-inch pie dish, trim edges to a 1-inch overhang, and crimp. Prick the bottom all over with a fork, line with parchment paper, fill with pie weights, and bake at 190°C (375°F) for 15 minutes. Remove weights and parchment, bake 5 more minutes until pale golden. Set aside to cool completely for 20 minutes.
Cook blueberry filling
In a medium saucepan over medium heat, combine 450 grams (3 cups) of the blueberries, 100 grams (1/2 cup) granulated sugar, 24g cornstarch, 30ml lemon juice, 1 tsp lemon zest, and 1/4 tsp fine sea salt. Stir constantly as the mixture comes to a gentle simmer, cooking for 6-7 minutes until berries burst and the sauce thickens to a jam-like consistency that coats the back of a spoon. Remove from heat, stir in the remaining 150 grams (1 cup) of fresh blueberries, then pour the filling evenly into the cooled pre-baked pie crust. Smooth the top with a spatula and set aside.
Whip stable meringue
Ensure your mixing bowl and whisk attachment are completely grease-free (wipe with a little lemon juice first to remove residue). Add 4 room-temperature large egg whites, 1/4 tsp cream of tartar, and 1/4 tsp fine sea salt to the bowl. Beat on medium-low speed (speed 4 on a stand mixer) for 2 minutes until frothy and opaque. Increase speed to medium-high (speed 7), slowly add the remaining 100 grams (1/2 cup) granulated sugar 1 tablespoon at a time, taking 3-4 minutes to add all sugar. Continue beating until stiff, glossy peaks form that hold their shape when the whisk is lifted, then beat in 5ml vanilla extract for 30 seconds.
Seal and top meringue
Spoon the meringue onto the warm (not hot) blueberry filling, starting by spreading meringue all the way to the crimped crust edge to create a tight seal that prevents shrinking during baking. Pile the remaining meringue in the center of the pie, then use the back of a spoon to create decorative swirled peaks across the surface, making sure no gaps exist between meringue and crust.
Bake and toast meringue
Place the pie on the middle rack of an oven preheated to 175°C (350°F). Bake for 12-15 minutes, watching closely after 10 minutes, until the meringue peaks are a light golden brown and the meringue is set to the touch. Do not overbake, as this can cause the meringue to crack or weep liquid.
Chill and set pie
Remove the baked pie from the oven and transfer to a wire cooling rack to come to room temperature for 1 hour, then transfer to the refrigerator to chill for a minimum of 1.5 hours before slicing. This allows the blueberry filling to set fully so slices hold a clean, sharp shape rather than running when cut.
Tips
2.Always spread meringue all the way to the crimped crust edge to create a tight seal; this prevents meringue from shrinking away from the sides as it bakes and reduces weeping between the warm filling and meringue layer.
3.For clean, neat slices, dip a sharp knife in hot water and wipe it dry with a clean cloth between each cut. Avoid slicing the pie warm, as the unset filling will run and ruin the layered presentation.
OMG this blueberry meringue pie was the star of our Fourth of July family cookout! I was nervous about the meringue since I’ve had it weep on me before, but I followed the tips to make sure the filling was completely cooled before piling it on and it turned out perfectly fluffy. My kids begged for second slices before they even finished their first! SO good, 10/10.
Took this to my office potluck last week and every single slice was gone in 10 minutes flat. Only note: I used wild blueberries I picked up on a camping trip last month instead of regular grocery store ones and the flavor was next level. Only downside is the total time is pretty long, so don’t try to whip this up right before a get-together like I almost did!
This is my new go-to blueberry pie recipe! The meringue is so light and cloud-like, and the blueberry filling has the perfect balance of tart and sweet — not cloyingly sweet like so many other pie recipes I’ve tried. I even made a mini version in a ramekin for my roommate who’s obsessed with all things lemon, added a tiny bit of lemon zest to her filling, and she said it was the best dessert she’s had all year.
Okay so full transparency, I’m a total beginner and I was intimidated by the medium difficulty rating, but I wanted to make something special for my mom’s birthday. My meringue didn’t get quite as stiff as the pictures look, did I not beat the egg whites long enough? The flavor was still amazing though, my mom cried when I brought it out!
I’ve been making blueberry meringue pie for 50+ years and I have to say, this recipe is the closest I’ve found to my own mother’s recipe. The touch of cinnamon in the filling? *Chef’s kiss* I brought it to my church potluck last Sunday and three people asked for the recipe before we even said grace.
Meal prepped a bunch of stuff for the week and threw this pie in for my roommates as a little treat. Let’s just say none of us stuck to our ‘no added sugar’ meal prep goals by Tuesday lol. Worth every single calorie though. The crust is so flaky! I used a store-bought crust to save time and it still turned out amazing.
I made this with a gluten-free all purpose flour blend for the crust and it worked out pretty well! I knocked a couple stars off because my filling ended up a little runnier than I wanted, I think I skimped on the cornstarch because I was running low. Will definitely make again though, just with the full amount of cornstarch next time!
Made this for our family dinner last night and it was a huge hit with the kids! Only problem I had was my meringue shrank a little bit away from the crust while it was cooling. Did I do something wrong? It still tasted incredible, just didn’t look as pretty as the photos.
Game. Changer. I’ve tried so many blueberry meringue pie recipes that have either been too tart, too sweet, had rubbery meringue, or soggy crust, and this one nails every single element. I served it at my dinner party on Saturday and every guest asked for the link to the recipe before they left. 10/10, no notes.
Really tasty pie, but wow the 3.5 hour cook time is no joke! I didn’t realize almost two hours of that is chill time, so I ended up serving it way later than I planned for our date night dessert. Next time I’ll make it the night before so I don’t have to rush the cooling process. Flavor was on point though, my date was super impressed.
Made this for my dad for Father’s Day and he said it’s better than the blueberry pie his grandma used to make when he was a kid! High praise coming from him, he’s super picky about pie. I did have a quick question — has anyone tried making this with frozen blueberries instead of fresh? Fresh are super expensive right now where I live.
My partner is obsessed with meringue anything, so I made this for our anniversary and he literally ate half the pie in one sitting. The only tweak I made was adding a little extra vanilla to the meringue because we’re vanilla fiends in this house. Will absolutely be making this again for our next holiday gathering!
Rookie mistake here — I overworked my crust dough and it came out a little tough, but the filling and meringue were so good that no one even complained! My little cousin said it was ‘the best blueberry cloud pie’ she’s ever had, which made all the effort worth it. Any tips for getting a flakier crust next time?
I brought this to my neighborhood block party last weekend and I lost count of how many people came up to ask me for the recipe. I even had one neighbor offer to pay me to make one for his wife’s birthday! The balance of the tangy blueberry, buttery crust, and sweet fluffy meringue is absolutely perfect. Don’t skip the lemon juice in the filling, it makes all the difference!
As someone who is terrible at making meringue, I was shocked how well this turned out! The step-by-step instructions for the meringue were so easy to follow, no weird fancy equipment required — I just used my old hand mixer and it came out light and fluffy with zero issues. My whole family raved about it at our Sunday dinner.