Blueberry Cobbler Pie
Indulge in a dessert that brings together the best of two worlds with this irresistible Blueberry Cobbler Pie—where the flaky charm of a pie crust meets the golden, biscuit-like topping of a classic cobbler. Bursting with juicy blueberries, perfectly balanced by hints of zesty lemon and warm cinnamon, this recipe creates a medley of flavors that’s both comforting and vibrant. Made with pantry staples like all-purpose flour and brown sugar, it features a homemade pie crust and a simple cobbler topping that bakes to perfection, delivering that signature rustic appeal. Ready in just 90 minutes, this crowd-pleasing dessert is ideal for family gatherings and is best served warm with a dollop of whipped cream or a scoop of velvety vanilla ice cream. Whether you’re using fresh or frozen blueberries, this Blueberry Cobbler Pie is a delicious way to celebrate any season!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 0.75 cups Granulated sugar
- 0.5 teaspoons Salt
- 1 cup Unsalted butter (cold, cubed)
- 6 tablespoons Ice water
- 5 cups Blueberries (fresh or frozen)
- 3 tablespoons Cornstarch
- 2 tablespoons Lemon juice
- 1 teaspoon Vanilla extract
- 0.5 teaspoons Ground cinnamon
- 0.5 cups Brown sugar
- 1 teaspoon Baking powder
- 0.5 cups Whole milk
- 1 large Egg
- 2 tablespoons Coarse sugar (optional, for topping)
Instructions
Preheat your oven to 375°F (190°C).
To make the pie crust, combine all-purpose flour, 1/2 teaspoon salt, and 1 tablespoon granulated sugar in a large mixing bowl.
Cut in the cold, cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just comes together. Flatten into a disc, wrap in plastic wrap, and refrigerate for 30 minutes.
While the dough chills, prepare the blueberry filling by combining the blueberries, 3/4 cup granulated sugar, cornstarch, lemon juice, vanilla extract, and ground cinnamon in a large bowl. Stir until the berries are evenly coated. Set aside.
For the cobbler topping, whisk together the all-purpose flour (remaining amount for topping), brown sugar, and baking powder in a medium bowl.
In a small bowl, whisk the milk and egg together, then add it to the dry ingredients for the topping. Mix until just combined to form a thick batter.
Roll out the chilled pie crust on a floured surface to fit a 9-inch pie pan. Carefully transfer the crust to the pie pan and trim any overhang.
Pour the prepared blueberry filling into the crust.
Dollop the cobbler topping over the blueberry filling in small, uneven spoonfuls to create a rustic cobbler effect. Sprinkle with coarse sugar if desired.
Place the pie on a baking sheet to catch any drips and bake for 50-60 minutes, or until the filling is bubbling and the cobbler topping is golden brown.
Let the pie cool for at least 2 hours to allow the filling to set before slicing and serving.
Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat.
Nutrition Facts
Calories |
4601 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 209.7 g | 269% | |
| Saturated Fat | 126.3 g | 632% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 751 mg | 250% | |
| Sodium | 1856 mg | 81% | |
| Total Carbohydrate | 654.2 g | 238% | |
| Dietary Fiber | 33.2 g | 119% | |
| Total Sugars | 350.6 g | ||
| Protein | 50.8 g | 102% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 403 mg | 31% | |
| Iron | 18.7 mg | 104% | |
| Potassium | 1538 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
