My blueberry cobbler recipe with pie crust is easy and delicious! This old-fashioned southern style dessert has juicy berries and crispy crust, giving it a fantastic combination of both flavors and texture. The filling is perfect as well—juicy without being runny—which is ideal for a cobbler that you want to mostly hold its shape when served. Either fresh or frozen blueberries can be used in this recipe, so you can make this classic summer dessert at any time of the year. I used a homemade crust, but a premade one from the grocery store can be used as well. If you want to learn how to make blueberry cobbler with pie crust, follow my step-by-step directions and watch the video below!
Blueberry Cobbler Recipe with Pie Crust
Ingredients
- Filling:
- 24 oz / 3 cups of blueberries (680g)
- *I used frozen wild blueberries, but you can use fresh or frozen regular blueberries, too
- *In the video I said 3 cups, but I think 24 oz of berries is closer to 4-4.5 cups
- 3/4 cup white sugar (160g)
- 1/4 cup light brown sugar (60g)
- 1/2 cup water (120g)
- 2 Tablespoons lemon juice
- 1 teaspoon lemon zest *If you want a pure blueberry flavor, don't add the lemon zest
- 1/8 teaspoon salt
- Cornstarch Slurry:
- 2 Tablespoons cornstarch (20g)
- 2 Tablespoons water (30g)
- 2 9-inch pie crusts (can you readymade/refrigerated from the store)
Instructions
- Preheat the oven to 350°F (175°C) and butter an 8x8-inch baking dish.
- Combine the blueberries, white sugar, brown sugar, lemon juice, lemon zest, salt, and water in a pot. Bring the berries to a boil over high heat, stirring frequently.
- Reduce the heat to medium and continue cooking for 10 minutes, stirring often.
- Whisk together the cornstarch and water to make a slurry. Stir it into the blueberry filling and continue cooking and stirring for about 30 seconds, or until thickened. Remove from the heat and let cool for about 10 minutes.
- Roll out one pie crust and cut it slightly larger than the baking dish. Cut the excess pie crust around the edges of the square into small pieces (dumplings).
- Add about 1/3 cup of the pie crust pieces into the blueberry filling to make the traditional Southern-style dumplings.
- Press the bottom pie crust into the prepared baking dish. Prick it several times with a fork and parbake at 350°F for 5 minutes.
- Pour the blueberry filling into the parbaked crust and spread it into an even layer.
- Roll out the second pie crust and cut it into strips. Arrange the strips in a lattice pattern over the filling, then sprinkle the top with the extra white sugar and brown sugar.
- Bake for 45–50 minutes, or until the crust is golden brown and the filling is bubbling. Let cool for at least 1 hour (but preferably 2 hours) before serving.
Recipe Review
My blueberry cobbler recipe with pie crust was a big success. The flavor was full and rich—especially because I used wild blueberries—the bit of lemon juice brightening the flavor and the light brown sugar deepening it. The homemade pie crust was buttery but not overpowering, complementing the filling perfectly.
This dessert was great in terms of texture, too. The pie crust was crispy and crunchy on the top and bottom and the dumplings inside the filling were soft and pillowy, both of which contrasted nicely with the juicy filling. Speaking of the filling, some of the berries disintegrated as the cobbler baked while others stayed whole, creating a velvety filling that was thick and rich yet juicy.
In short, this old-fashioned blueberry cobbler with pie crust was phenomenal. The only thing I’d change would be to omit the lemon zest to have a pure blueberry flavor, but other than that, this recipe is perfect as-written. Even though this cobbler is perfect for the Fourth of July, picnics, and other summer gatherings, the fact that it can be made with frozen blueberries means you can enjoy it any time of year—even for Thanksgiving, Christmas, Easter, or Mother’s Day.! If you make this dessert, I know you won’t be disappointed.
Blueberry Cobbler Recipe with Pie Crust FAQs
It takes about 1½ hours to make this cobbler, starting with gathering the ingredients, boiling the berries on the stovetop, assembling the cobbler, and then baking. If you are using homemade pie crust, add addition time for making the dough.
Bake this blueberry cobbler in the oven at 350°F (175°C) for 45 to 50 minutes. The crust should be golden brown and the filling should be bubbling through the lattice and around the edges.
For the best texture, let the cobbler cool for at least 1 hour—but preferably 2—before serving. This gives the blueberry filling time to thicken as it cools, helping ensure that each slice holds its shape and the filling isn’t super runny or watery.
Either fresh or frozen blueberries will work in this recipe—the only difference is that the pot might take longer to come to a boil if you use frozen berries. In fact, frozen blueberries are usually picked when fully ripe and frozen soon after harvest, so they’re often more flavorful than fresh berries in the grocery store.
As explained by Bon Appétit, wild blueberries are sweeter and more flavorful, giving them more “blueberry” flavor than regular blueberries that are often more watery and more likely to be tart. They’re hard to find fresh, so looking for them in your grocery store’s freezer section is usually your best option.
Yes! You can use premade refrigerated pie crust like Pillsbury by simply following the recipe as written. However, if you use a homemade pie crust, you can really take the flavor to the next level.
Parbaking (prebaking) the empty bottom crust before adding the filling gives it a “head start” on baking so that it doesn’t get soggy once the juicy filling is added. Simply put the crust in the pan, poke some holes with a fork to prevent air bubbles from forming, and bake at 350°F (175°C) for 5-6 minutes.
Yes! You can definitely turn this into a double crust blueberry cobbler recipe—just make sure to cut slits in the top crust for the steam to escape, as well as to increase the cornstarch to 4 Tablespoons since not as much moisture will have a chance to evaporate out of the filling.
The small pieces of pie crust in the blueberry filling are known as dumplings, and they’re very traditional in old-fashioned, southern-style cobblers. In addition to adding texture, they also help thicken the filling—although I recommend adding some, they aren’t absolutely required in the recipe.
Yes! Once the cobbler has cooled completely, wrap it tightly or transfer it to an airtight container and freeze for up to 3 months. Thaw it overnight in the refrigerator before reheating. Warm individual servings in the microwave, or reheat larger portions in a 350°F oven until heated through.
Other Pie Crust Cobbler Recipes
If you liked this recipe, try other versions of this classic southern-style dessert:
Blackberry Cobbler with Pie Crust – With a top and bottom crust, as well as strips in the middle, this has plenty of texture.
Strawberry Cobbler with Pie Crust – The juicy berries turn bright when they they bake, making this dessert very eye-catching.
Peach Cobbler with Frozen Peaches and Pie Crust – A lattice top and crust dumplings give this recipe an old-fashioned feel.
