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The best ever unicorn blueberry pie which doesn't drip and has the flakiest crust! an extra step makes the filling so silky and nice!
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4.82 from 11 votes

Unicorn Blueberry Pie

This is best ever unicorn blueberry pie, drip free and with a flaky crust! An extra step makes the filling so silky and nice!
Prep Time40 mins
Cook Time40 mins
Total Time1 hr 20 mins
Course: Dessert
Cuisine: American
Servings: 8
Calories: 140kcal
Author: Shadi HasanzadeNemati


Pie Crust:

  • 2 sticks butter
  • 2 1/2 AP flour
  • 1 tbsp sugar
  • 1/4 tsp salt
  • 1/3 cup ice water


  • 6 cups blueberries fresh or frozen
  • 3 tbsp corn starch
  • 3/4 cup white sugar 1/2 cup is your blueberries are sweet


Pie Crust:

  • Cut butter into 1" cubes and freeze for 20 minutes.
  • Mix butter, flour, sugar and salt using a pastry cutter or just your fingers until it's crumbly and butter pieces are as small as peas.
  • Add ice water with a tablespoon, one spoon at a time and mix with a wooden spoon and then your hands until the crust comes together shaping a ball.
  • Divide the dough in two pieces, one bigger than the other.
  • Wrap with plastic wrap and refrigerate for one hour.
  • When you want to make the pie, take the dough out of the refrigerator, let it sit on the counter for 15-20 minutes until it reaches room temperature.

Pie filling:

  • Mix all the ingredients in a sauce pan, cook over medium heat until cornstarch and sugar are dissolved and blueberries are tender and the mixture is bubbling and thickened, about 10 minutes.

Unicorn Blueberry Pie:

  • Preheat the oven to 375 F.
  • Roll out the bigger piece of dough into a circle and fit it into the pie pan. Crimp the edges if desired.
  • Pour in the pie filling.
  • Roll out the smaller disk of pie crust and using a unicorn cookie cutter, cut unicorns out of the pie crust and place them on the filling.
  • Place the pie pan on a baking sheet.
  • Brush the unicorns with some milk and bake in the oven for 35 - 40 minutes until the crust is golden.


Check the pie after 20 minutes, if the crust is already golden, cover the pie loosely with an aluminum foil to prevent the crust from burning.


Calories: 140kcal