Blueberry Butterscotch Pie – Oh Me Oh My!

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!”


Blueberry Butterscotch Pie

Several years ago, my bestie shared her recipe for Blueberry Butterscotch Pie.  Originally, it called for apples, but she put her twist on it by substituting blueberries and never looked back!  This is one of Mr. Bee’s favorite desserts.  I had a carton of blueberries and since there’s nothing like blueberries in the summertime, why not?  It’s so easy and if you are looking for a sweet treat to take with you to a Memorial Day party this weekend — this is it!


1 1/2 tsp lemon juice (fresh is best)

1 pint of blueberries (I used more, so you don’t have to be exact)

1/2 cup of sugar

1/4 cup of flour

1 tsp of cinnamon

1/8 tsp of salt

Preheat oven to 375 degrees.

Mix the blueberries with the lemon juice in a mixing bowl.  Add in the rest of the ingredients and stir.  I let it set while I roll out my crust.

Place crust in a pie pan and fill with the blueberry mixture.  Either cover the crust with strips of foil, or like me use a pie shield to prevent the crust from browning too much.

Bake for 20 minutes.

While filling is baking, prepare the butterscotch topping.

Topping Ingredients

1/4 cup of butter (when I bake I use European Butter from Land O Lakes)

Half a bag of butterscotch morsels

1/8 tsp of salt

3/4 cup of flour

Melt morsels and butter over low heat until smooth.  Remove from heat and add in salt and flour.  Blend with a fork until it comes together.  I then place the mixture in a bowl so it can cool and get crumbly.  The longer it sits and cools the more it will come together as a crumble topping.

Take pie out of oven, sprinkle with crumble mixture and return to the oven for another 25 minutes.  Watch your crust and if it starts to get too brown, add the pie shield back on.

Let it cool, if you can wait that long, and serve either warm or room temperature with whipped cream or vanilla ice cream.  Me, I just scoop it out of the pan into a bowl and eat it like cobbler while it’s still warm.

Happy Memorial Day weekend!