Blueberry Meringue Pie - E.D.SMITH®

Blueberry Meringue Pie

With luscious meringue topping, this fun version of a classic blueberry pie makes an impressive dessert.
Prep Time 15 minutes
Cook Time 55 minutes
Resting Time 1 hour 15 minutes
Total Time 1 hour 10 minutes
Difficulty Level Intermediate
Servings 8


Pie Crust:

  • cups (375 mL) all-purpose flour
  • 1/2 tsp (2 mL) salt
  • 1/2 cup (125 mL) cold unsalted butter, cut into small cubes

Blueberry Meringue Pie:

  • 1 can (540 mL) E.D.SMITH® Blueberry Pie Filling
  • 5 egg whites at room temperature
  • Pinch salt
  • 1/4 tsp (1 mL) cream of tartar
  • 1 cup (250 mL) granulated sugar


  • Pie Crust: In large bowl, whisk flour with salt until combined. Cut in butter using pastry blender or your fingertips until mixture resembles coarse meal. Stir 1/4 cup (60 mL) water into flour mixture until dough comes together.
  • Flatten into large disk; wrap in plastic wrap and refrigerate for at least 1 hour before rolling. On lightly floured surface, roll out pastry; fit into 9-inch (23 cm) pie plate. Flute edges in decorative pattern or press tines of fork along pastry edge for decorative effect. Refrigerate for 15 minutes.
  • Using fork, prick bottom of pie shell all over; line shell with foil and fill with pie weights or dried beans.
  • Bake in 400ºF (200ºC) for 15 minutes; remove foil and pie weights. Bake for 5 to 10 minutes or until pastry is lightly golden and crisp. Let cool completely.
  • Blueberry Meringue Pie: Preheat oven to 400°F (200°C). Place prepared crust on parchment paper–lined baking sheet. Scrape blueberry pie filling into prepared crust; smooth top. Bake for 30 to 40 minutes or until filling is bubbling.
  • Meanwhile, using electric mixer, beat egg whites at low speed until starting to foam. Increase speed to high; add salt and cream of tartar. Gradually add sugar, beating until stiff peaks form.
  • Position rack in middle of oven; preheat broiler. Using back of spoon or spatula, spread meringue over hot filling, ensuring meringue is touching pie crust edges all around to prevent shrinking. Swirl top attractively.
  • Broil for 1 to 2 minutes or until meringue is golden. Let cool completely on rack in draft-free area until filling is set. (Serve same day as baked for best results.)


  • Substitute cherry cranberry or rhubarb strawberry pie filling for blueberry pie filling if desired.
  • Use a store-bought pastry shell to save some time.
Type Pies & Tarts
Season/Occasion Holiday, Christmas & New Years - Spring & Easter - Thanksgiving, Autumn & Halloween