Our Very Best Blueberry Pie Recipes

From the Recipe Creator: I served this recipe to my family while we were on vacation and they were all amazed! The best part: I didn't spend tons of time on it, thanks to refrigerated pie crust. Watch your mini tarts around the 13-minute mark to make sure they don't brown too quickly. If you'd like, sprinkle the tops with coarse sugar for a beautiful finishing touch.—Allison Bell, Hillsdale, New Jersey

From the Recipe Creator: To us Idahoans, huckleberries are a treasure. My family enjoys this recipe a lot, and I serve it as a special treat when we have guests. —Pat Kuper, McCall, Idaho

From the Recipe Creator: Pop one in a lunch box, share a batch at work or wait until dessert—these are sweet anytime, anywhere. Sometimes, I refrigerate prepared tarts overnight and bake them while making dinner the next day. Foolproof. —Carole Fraser, North York, Ontario

From the Recipe Creator: I make this delicious fruit pie with small Maine berries, but you can use any variety you like. The shortbread topping adds a sweet crunch. — Jessie Grearson, Falmouth, Maine

From the Recipe Creator: I’ve been making this blueberry pie recipe for decades since the ingredients for the filling are readily available in Michigan. Nothing says summer like a piece of fresh blueberry pie! —Linda Kernan, Mason, Michigan

From the Recipe Creator: Mmm—this tart is bursting with the fresh flavor of blueberries! Not only do I bake berries with the crust, but I also top the tart with more just-picked fruit after I take it out of the oven. —Lyin Schramm, Berwick, Maine

From the Recipe Creator: We live in blueberry country and this pie is a perfect way to showcase the luscious berries. A neighbor made this pie for us when we had a death in the family several years ago. Our whole family enjoys it. —R. Ricks, Kalamazoo, Michigan