Do you know what you can do with all those beautiful blueberries available in stores right now? Let’s think outside blueberry muffins, blueberry pancakes, and blueberries on your yogurt – let’s put them into a pie!

I am sharing bestie’s recipe for Blueberry Butterscotch Pie. She first made this for me about 20 years ago, and ever since, it has been Mr. Bee’s favorite pie recipe. When blueberries bake, they pop open and make the most delicious berry pie. I promise if you make this, first, people are going to think it came from a bakery because it’s so beautiful, and second they will for sure ask you for the recipe.  Here’s a printable for your recipe box.



One pie crust, unbaked

1 1/2 tsp lemon juice

1-pint blueberries

1/2 cup sugar

1/4 cup flour

1 tsp cinnamon

1/8 tsp salt


1/4 cup butter

small bag of butterscotch morsels (if 12 oz bag, you are only using half the bag)

1/8 tsp salt

3/4 cup flour

Preheat oven to 375 degrees. Combine lemon juice and blueberries in a bowl. Stir in sugar, flour, cinnamon, and salt. Gently mix.

Pour into a 9-inch unbaked pie shell. Cover edges with foil and bake 20 minutes.

While pie is baking, melt morsels and butter in a small saucepan over medium heat. Remove from the heat, stir in salt and flour. Blend until it forms large crumbs. Transfer to a small heat-proof bowl and place in the freezer while pie continues to bake so the mixture firms up. When the pie comes out the oven, take the crumble mixture and stir it with a fork to break up the crumbs slightly. Sprinkle evening over the pie and bake the pie for another 25 minutes. Watch the edges of the crust, and if they start to brown too much, cover again with foil.

Let it cool and serve with vanilla ice cream or whipped cream. Be sure to print the recipe for your files here.  This pie says, “Hello, Summer!”