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!

Nutriscore Rating: 57/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 8

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)

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

To make the pie crust, combine all-purpose flour, 1/2 teaspoon salt, and 1 tablespoon granulated sugar in a large mixing bowl.

Step 3

Cut in the cold, cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.

Step 4

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.

Step 5

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.

Step 6

For the cobbler topping, whisk together the all-purpose flour (remaining amount for topping), brown sugar, and baking powder in a medium bowl.

Step 7

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.

Step 8

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.

Step 9

Pour the prepared blueberry filling into the crust.

Step 10

Dollop the cobbler topping over the blueberry filling in small, uneven spoonfuls to create a rustic cobbler effect. Sprinkle with coarse sugar if desired.

Step 11

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.

Step 12

Let the pie cool for at least 2 hours to allow the filling to set before slicing and serving.

Step 13

Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat.

Nutrition Facts

Serving size	2119.5 grams (2119.5g)

Amount per serving	% Daily Value*
Calories	4601

Total Fat 209.70g	269%
Saturated Fat 126.30g	632%
Polyunsaturated Fat 2.10g
Cholesterol 751mg	250%
Sodium 1856mg	81%
Total Carbohydrate 654.20g	238%
Dietary Fiber 33.20g	119%
Total Sugars 350.60g
Protein 50.80g	102%

Vitamin D 107IU	537%
Calcium 403mg	31%
Iron 19mg	104%
Potassium 1538mg	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.

Source of Calories

Fat: 40.1%

Protein: 4.3%

Carbs: 55.6%