Blueberry lime pie is the one I bake when I want a berry pie that tastes a little different. Bright lime zest wakes up the sweet blueberries, and the result is a slice that’s juicy and fresh all at once. This is my hands-down favorite pie, and I think it might become yours too.
Blue Ribbon Blueberry Lime Pie
- Juicy blueberries with a pop of fresh lime
- A flaky double crust, golden and tender
- Sweet, tart, and never cloying
- A proven blue-ribbon winning recipe
The lime does something special here. It keeps the filling from tasting flat or overly sweet, the way some berry pies can. One bite and you’ll get why this combo earned a blue ribbon.
Use a pie shield on the edges so the crust tans evenly instead of burning.
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Why You’ll Love This Blueberry Lime Pie
- The filling is thick and juicy, never runny, so each slice holds its shape.
- This blueberry and lime pie balances sweet and tart in a way plain berry pies just can’t.
- A flaky, golden double crust gives you the perfect bite every time.
Ingredient Notes
These are just notes on what makes this pie shine. You’ll find the exact measurements in the recipe card below.
- Blueberries are the star; fresh or frozen both work well.
- Lime zest brings the bright, citrusy lift that sets this pie apart.
- Sugar sweetens the filling and helps the juices set.
- Pie crust gives you that flaky, golden double-crust finish.
- Egg wash brushed on top makes the crust shine.
A standard pie plate and a zester or fine grater are the main tools you’ll want. A silicone pie crust shield is worth grabbing too, since it lets the edges brown gently without scorching while the center finishes baking.
How to Make Blueberry Lime Pie
This blueberry lime pie is straightforward, even if you’re new to baking pies. You’ll build the filling, fill the crust, top it, and bake until golden.
- Toss the blueberries with sugar and fresh lime zest until well coated.
- Roll out the bottom crust and fit it into your pie plate.
- Pour in the filling and spread it evenly to the edges.
- Add the top crust, seal and crimp the edges, then cut a few vents.
- Brush the top with egg wash and set a pie shield over the edges.
- Bake until the crust is deep golden and the filling bubbles, then cool fully so it sets.
This makes one standard pie that serves about 8 slices. You can bake it a day ahead; it actually slices cleaner after it rests overnight.
Storage Options
This blueberry and lime pie keeps well, so you can bake it ahead of any gathering. Here’s how to store it.
- Room temp: leave it loosely covered for up to 2 days.
- Fridge: store covered for up to 4 days; bring slices to room temp before serving.
- Freezer: wrap the whole pie and freeze up to 3 months, then thaw in the fridge overnight.
Variations & Substitutions
This pie welcomes a few twists if you want to make it your own. Give these a go.
- Swap lime for lemon if that’s what you have; it’s just as bright.
- Use a lattice top instead of a full crust for a prettier look.
- Add a handful of blackberries for a mixed-berry filling.
- Sprinkle coarse sugar on the crust for a little crunch and sparkle.
What to Serve with Blueberry Lime Pie
A slice of blueberry lime pie is lovely plain, but a few add-ons make it feel extra special. Here’s what to pair it with.
- A scoop of vanilla ice cream while the slice is just slightly warm.
- A dollop of lightly sweetened whipped cream.
- A cup of coffee or iced tea to round out the meal.
- For a berry-filled brunch, serve it alongside my blueberry lemon pancakes.
Here are a few common questions before you preheat the oven.
Frequently Asked Questions
Can I use frozen blueberries in blueberry lime pie?
Yes, frozen berries work great; you don’t even need to thaw them first, just toss them with the sugar and zest.
Why is my pie filling runny?
It usually means the pie was sliced before it cooled and set; give it a few hours at room temperature.
Can I make this pie a day ahead?
Absolutely, it slices even cleaner the next day after the filling has firmed up overnight.
This pie has earned its blue ribbon, and I hope it brings a little of that joy to your kitchen. If you can’t get enough of that blueberry-citrus combo, my cinnamon crepes with blueberry ginger sauce are a fun next bake. Enjoy every juicy bite.
Blue Ribbon Blueberry Lime Pie
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Ingredients
- Pie dough for a double crust see notes
- 3 pints blueberries fresh is better, see notes
- 1¼ cup sugar
- ½ cup flour
- 2 limes, the zest and juice from each one
- eggwash 1 egg yolk and 1 Tbsp cream or whole milk
- 2 Tbsp coarse sugar
Instructions
- Preheat oven to 375º.
- Roll out your pie crust and line your 9″ pie plate with the bottom crust. Set aside.
- In a large mixing bowl, gently mix together the blueberries, 1¼ cup sugar, flour and the juice and zest of the two limes.
- Pour blueberry mixture into the crust lined pie plate and top with top crust. Cut off excess dough. Press the top and bottom crust edges together to seal. Cut slits for ventilation and brush with eggwash. Sprinkle coarse sugar over the top.
- Cover the edge of the pie with a pie shield and bake for one hour. If the top starts to over-brown, place tin foil over top.
Notes
Frozen blueberries can be used but make sure to thaw and drain them. Add 1 Tbsp of flour if you use frozen berries.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Oh, this looks fabulous! And we just picked 2 gallons of blueberries on Friday and they’re stuffed in my fridge. I know what I’m making for our weekly game night. Thanks Melanie!
PS — This post is no longer missing “you.” =)
Lol, yes this is much closer to the verbose me that you know and tolerate. 🙂 Let me know if you try the pie. I’d love to hear your results. 🙂
Uaaau this is amazing:) Love it!
Thank you!
Good morning Melanie! I am starving all of a sudden and craving blueberry pie! I remember your Blue Ribbon adventure in Maine last year. This pie will be perfect for the 4th of July!! I love the wavy pie pan and your pix are marvelous. Thank you for sharing!
Thanks! Can you believe the entire pie is gone already?? Darn kids.
Congrats on the Blue Ribbon! I’m intrigued by the addition of the lime juice and zest! Must make soon! Pinned! 🙂
Thanks Jane. Baking competitions are so much fun!
i’ve never had lime in blueberry pie, but i’m game. your pie looks gorgeous!
I do not need one more pie plate. I do not need one more pie plate. I do not need one more pie plate. But I WANT that wavy one! (And I promise I’ll give my plain ones to Salvation Army!) Where did you get it?!? Having family over for lobsters on Friday and this will be the perfect match for dessert (even if I don’t have the wavy pie plate–or the pie shield!) Will let you know how it turns out.
I, and many others, have pinned this recipe. The pinned “picture” that appears is the one of the blue ribbon. And so glad you won it! However, is there a way for either you or us to change the picture to one of the pie so it’s easier to remember how it looks? I’m still very new to pinning so apologize if I can easily change the picture myself.
I’m not sure why it’s pulling that picture and it’s not unique to just you. Each photo is pinnable on it’s own. So, if you want a pic of the pie pinned and not the ribbon, put your cursor over the pic you like and a “pin it” button will pop up and you can add the pin and delete the old if you like. 🙂
Worked like a charm! Thanks!
This looks wonderful and I will definitely try it. Thank you!
Gorgeous pie! I have tons of blueberries to use and this sounds like the perfect dessert.
What a beauty! Love your decorative touch in the middle…very elegant!!!
The pie looks so good! Deserves the blue ribbon indeed. Also, that pile of lime zest made me really happy. Love limes and lemons. 🙂
Melanie, I ended up making this blueberry pie for the 4th and it was amazing! The limes really enhance the flavor. It was a big hit.
Thanks for the feedback Ashley! I’m so happy to hear that you enjoyed the results!!
Awesome! Thank you for the feedback. I agree that limes really enhance the flavor of blueberries. It makes it pop!
Shaw’s had blueberries 2 pints for $3 this weekend so it was “meant to be” to make the pie. I confess I “cheated” on the crust (I know Pillsbury is NOT the same as homemade, but so convenient!), and I didn’t have that pretty “wavy” pie plate. However, the pie came out fantastic, the lime makes it, and everyone now knows I want a “wavy” pie plate.
I’m so glad you liked it Laurie! And a store bought crust is fine when you are in a pinch. No judgement here, my friend!
Ok!! Just saw this recipe!! Just came back from michigan with 12 lbs of fresh blueberries! I am going to a scrap
Get together tomorrow and going to make this. I was looking out my window at my large pot of fresh lime basil on the patio and wondered if there is a way to incorporate it in the pie. But not sure who to attempt!! I love my lime basil and think maybe it would give it one more yummy element!! Does anyone have any suggestions?
You know, I’ve never tried lime basil before. I wonder if it’s similar to Thai basil? Must look into that. I wish I knew what to tell you. Let me know if you try it and how it turns out!