Blueberry Meringue Pie

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Sweet-tart blueberries, a cloud of vanilla meringue, and a cinnamon graham crust - this blueberry meringue pie is everything good about summer in one slice.

two pieces of blueberry pie topped with meringue and a plate of pie

Have you ever wondered why lemon pie is the only one that usually gets a meringue topping? Me too. That's why I decided to add a light and fluffy meringue to a blueberry pie, creating a refreshing summer dessert filled with fresh berries.

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😍 Why You'll Love This Recipe
🫐 Ingredients
🥚 Substitutions & Variations
🔪 Instructions
✨ Top Tips
🍳 Equipment
🥡 Storage
🙋🏻‍♂️ FAQ
☕ Pairing
📖 Recipe
🍓 Related Recipes
💬 Comments

This recipe has three parts. First, make the crust and briefly blind-bake it. While it bakes, you can start part two: the blueberry pie filling. This cooks in a saucepan over the stove until thickened, which helps reduce the time it needs in the oven.

When those are both complete, you start the meringue, which whips up in just a few minutes with a mixer. Then you assemble the pie and bake it. Don't skip letting it cool afterward, which will help everything firm up.

😍 Why You'll Love This Recipe

A cinnamon-flavored graham cracker crust keeps this pie quick and easy.
Pre-cooking the blueberry filling ensures the perfect consistency.
The lightness of the meringue topping balances out the richness of the sweet blueberry filling.

To finish off a summer meal, consider serving this pie alongside a few of my other recipes, such as these stuffed peppers with tomato sauce, cheesy eggplant florentine, or this savory zucchini mushroom pasta dish. It would pair nicely with a glass of this fruity raspberry lavender mocktail or a warm amaretto latte.

🫐 Ingredients

Here's everything you need to make yourself a blueberry meringue pie.

Key Ingredients

Blueberries: Either fresh or frozen blueberries work in this pie. Since frozen berries can have extra water, you may need to cook the filling a couple of extra minutes until it has thickened, as described in the instructions.
Graham crackers: You'll need about 8 crackers, which you'll crush for the crust. Use any brand you prefer. Personally, I like Annie's organic honey graham crackers.
Egg whites: The key component of the meringue. You'll need four large egg whites for whipping into the fluffy meringue topping.
Cornstarch: Cornstarch thickens both the blueberry filling and helps to stabilize the meringue. If you don't like to use cornstarch as a thickener, here are several alternatives and how to use them.
Cream of tartar: A byproduct of winemaking, cream of tartar is used in a variety of baking recipes and here helps create a fluffy meringue. This stuff keeps forever, so if it's been in the back of a cabinet for a while, that's ok. But if you don't have it handy, use 1 teaspoon of lemon juice instead. More about cream of tartar, if you're curious.

Check out the recipe card below for the complete list of ingredients and quantities.

🥚 Substitutions & Variations

Vegan meringue: I haven't tried it with this pie in particular, but I don't see why an aquafaba-based meringue made from the liquid in a can of chickpeas wouldn't work. Here's a recipe for making that. I've used aquafaba in a number of drinks, like my cherry whiskey sour, and it works great.
Gluten-free: Easy, just use gluten-free graham crackers. I actually really like the ones from Pamela's.

🔪 Instructions

graham crackers being crushed in a plastic bag with a rolling pin

Step 1: Preheat the oven to 325°F. Put the crackers in a plastic bag, seal it, then use a rolling pin to crush them into crumbs. Or, if you prefer, use a food processor. In a pie plate, stir together the graham cracker crumbs, melted butter, 3 tablespoons sugar, and 1 teaspoon cinnamon.

graham crackers being pressed into a pie plate with a glass

Step 2: Use the bottom of a glass to press the crumbs firmly into the pan to form the crust. Bake for 15-18 minutes until deeply golden and fragrant. Set aside to cool.

a pot of blueberries with lemon zest and a wooden spoon

Step 3: Combine 6 cups of the blueberries with ½ cup sugar, ¼ teaspoon salt, and the zest of 1 lemon. Cook over low heat until most of the berries have softened.

a pot of blueberry pie filling with a woden spoon scooping some out of the pan

Step 4: In a small bowl, mix 5 tablespoons cornstarch with ½ cup water until incorporated. Pour this into the pan with the remaining cup of blueberries, and cook for a few more minutes until the blueberries have thickened and look glossy.

blueberry pie filling being poured into graham cracker pie crust

Step 5: Pour the blueberry filling into the crust. Set aside for the moment.

cornstarch and water being whisked in a small pan

Step 6: Whisk the remaining tablespoon of cornstarch into ⅓ cup of water in a small saucepan. Cook over low for about 2 minutes until thick and translucent. Let cool.

egg whites in a mixer with a small bowl of sugar

Step 7: In a mixing bowl, beat the egg whites with the cream of tartar and vanilla at a medium-low speed. When foamy, start adding the sugar a little at a time.

meringue on a mixer beater over a bowl of whipped meringue

Step 8: After about 4 minutes of whisking, the meringue should be thick and holding its shape. With the mixer running on low, gradually add the cornstarch mixture, then increase the speed to medium and beat for another minute or two until you have a glossy meringue with stiff peaks.

meringue being spread over the blueberry pie

Step 9: Spread the meringue across the pie, making sure it covers the crust. You can use your spoon to create swirls.

a pie topped with browned meringue sitting on a counter

Step 10: Bake for 20 minutes or until the meringue is lightly golden. Let cool completely at room temperature - at least an hour - before slicing.

✨ Top Tips

Press the crumbs into the pie plate as firmly as possible to help keep the crust intact after baking.
Be sure to cook the blueberries long enough so they look coated in a sauce or syrup rather than water. You should be able to see a glossy texture, too.
When beating the egg whites, add the sugar and cornstarch mixture a little at a time so that it stays light and fluffy.

🍳 Equipment

Pie plate: I use a 9-inch pie plate for this pie, but an 8-inch will work as well.
Mixer: I use my stand mixer for whipping the meringue, but a hand mixer works fine, too. It is possible to beat the meringue by hand with a whisk; however, be prepared for a workout.

🥡 Storage

This pie is really at its best the day it is made or the day after. Even the best meringue will start to lose its height and shape with time. However, you can store it in the fridge, loosely covered, for up to three days.

🙋🏻‍♂️ FAQ

Why haven't my blueberries thickened?

It's possible your blueberries were extra watery, or your heat isn't high enough. Continue cooking the blueberries for a few minutes longer, until they're glossy and thick. Remember, the filling will also continue to thicken after baking as the pie cools.

Do I really need to bake the crust on its own?

Yes. This helps ensure the crust remains firm and intact even with a wet blueberry pie filling. Fortunately, this blind baking, as it's called, only takes a few minutes.

Can I prep this pie in advance?

You can prep and bake the crust a day or two in advance. You can also cook the blueberries ahead of time. But make the meringue the day you bake and serve the pie for the best results.