t’s back in stores, but only for a moment. McDonald’s limited-time Blueberry & Crème Pie is the flaky, fruity summer fling we never want to end. With ribbons of tangy blueberry jam and smooth vanilla crème baked into their signature golden crust, it’s become one of the chain’s most beloved seasonal treats.
But if you missed it (or can’t get enough of it), don’t worry. This copycat Blueberry & Crème Pie recipe brings the whole thing home, warm, gooey, nostalgic, and portable. Whether you’re prepping for a backyard BBQ, road trip snack box, or a late-night dessert craving, these little hand pies deliver the same punch of flavor in just 30 minutes flat.
Table of Contents
How to make Copycat McDonald’s Blueberry & Crème Pie
The secret to this nostalgic summer dessert is all in the contrast: tart berries against creamy vanilla, wrapped in a buttery crust that bakes up golden and crisp. You’ll make a quick blueberry filling, whip up a simple vanilla cream cheese mixture, and sandwich them both inside store-bought pie dough for the perfect no-fuss bake.
This version uses oven-baking like the McDonald’s 2025 edition (no frying required), with the bonus of your kitchen smelling like sweet berries and warm pastry.
Ingredients, instructions and tips
Ingredients:
For the blueberry filling:
- 1 cup fresh or frozen blueberries
- 2 tbsp sugar
- 1 tsp cornstarch
- 1 tsp lemon juice
- 1/4 tsp vanilla extract
For the vanilla crème filling:
- 4 oz cream cheese, softened
- 2 tbsp powdered sugar
- 1/4 tsp vanilla extract
For the crust:
- 1 package refrigerated pie crusts (2 sheets)
- 1 egg (for egg wash)
- 1 tbsp coarse sugar (optional, for sprinkling)
Instructions:
- Make the blueberry filling
In a small saucepan, combine the blueberries, sugar, cornstarch, and lemon juice. Cook over medium heat for 5–7 minutes until thick and bubbly. Stir in vanilla, then let cool completely. - Prepare the crème filling
Mix the softened cream cheese with powdered sugar and vanilla until smooth. Set aside. - Assemble the pies
Roll out your pie crusts and cut each sheet into 4 rectangles (8 total). Spoon 1 tablespoon of blueberry mixture and 1 tablespoon of crème filling onto one half of each rectangle, keeping it centered. - Seal and crimp
Brush edges with water, fold over the dough, and press with a fork to seal. Place on a parchment-lined baking tray. - Bake
Brush with egg wash and sprinkle with coarse sugar. Bake at 375°F (190°C) for 20–25 minutes or until golden brown. - Cool slightly and enjoy warm
These pies are best warm out of the oven—but also taste great chilled or reheated later.
Tips:
- Don’t overfill the pies—leaks are delicious but messy.
- Use parchment paper for easy cleanup.
- Want a deeper golden crust? Chill the assembled pies in the fridge for 10 minutes before baking.
What to serve with the dish
Pair your copycat Blueberry & Crème Pies with:
- Vanilla ice cream or frozen yogurt for a warm-cold combo.
- A drizzle of lemon glaze if you want extra zing.
- Iced coffee or a McCafé-style vanilla latte for full fast-food fantasy.
- A picnic basket, paper napkins, and your favorite playlist—because these are meant for memory-making.
Ingredient substitutes
- Pie Crust
Original Ingredient: Refrigerated pie dough
Substitutes:- Homemade Pie Dough: For those who prefer scratch baking, use your favorite butter-based dough.
- Puff Pastry: Adds a lighter, flakier texture but may puff too much—watch carefully during baking.
- Phyllo Dough (Stacked & Buttered): Super crispy, but harder to seal and more delicate.
- Blueberries
Original Ingredient: Fresh or frozen blueberries
Substitutes:- Raspberries or Blackberries: Slightly more tart, but deliciously bold.
- Cherries: For a deeper, pie-like flavor twist.
- Blueberry Jam: Shortcut version—no cooking required, but a little sweeter and less tart.
- Cream Cheese Filling
Original Ingredient: Cream cheese, powdered sugar, vanilla
Substitutes:- Mascarpone: Milder and creamier; closer to tiramisu territory.
- Greek Yogurt (strained): A tangy, lighter twist.
- Sweetened Ricotta: Softer, more delicate texture.
- Sugar for Blueberry Filling
Original Ingredient: Granulated white sugar
Substitutes:- Honey or Maple Syrup: Slightly floral or earthy undertones.
- Coconut Sugar: Adds a slight caramel note.
- Stevia or Monkfruit: For a sugar-free alternative—adjust to taste.
- Egg Wash
Original Ingredient: Beaten egg
Substitutes:- Milk or Cream: Less glossy but still browns the crust.
- Vegan Wash (oil + plant milk): Good for dairy-free bakers.
- Butter Melted: Brings richness and a golden touch.
- Coarse Sugar Topping
Original Ingredient: Turbinado or sanding sugar
Substitutes:- Regular Granulated Sugar: Works fine but less sparkle.
- Cinnamon Sugar: Adds a twist for fall vibes.
- Omit: For a more classic, smooth finish like the McDonald’s original.
Ingredients
For the blueberry filling:
-
1 cup fresh or frozen blueberries
-
2 tbsp sugar
-
1 tsp cornstarch
-
1 tsp lemon juice
-
1/4 tsp vanilla extract
For the vanilla crème filling:
-
4 oz cream cheese, softened
-
2 tbsp powdered sugar
-
1/4 tsp vanilla extract
For the crust:
-
1 package refrigerated pie crusts (2 sheets)
-
1 egg (for egg wash)
-
1 tbsp coarse sugar (optional, for sprinkling)
Instructions
-
Make the blueberry filling
In a small saucepan, combine the blueberries, sugar, cornstarch, and lemon juice. Cook over medium heat for 5–7 minutes until thick and bubbly. Stir in vanilla, then let cool completely. -
Prepare the crème filling
Mix the softened cream cheese with powdered sugar and vanilla until smooth. Set aside. -
Assemble the pies
Roll out your pie crusts and cut each sheet into 4 rectangles (8 total). Spoon 1 tablespoon of blueberry mixture and 1 tablespoon of crème filling onto one half of each rectangle, keeping it centered. -
Seal and crimp
Brush edges with water, fold over the dough, and press with a fork to seal. Place on a parchment-lined baking tray. -
Bake
Brush with egg wash and sprinkle with coarse sugar. Bake at 375°F (190°C) for 20–25 minutes or until golden brown. -
Cool slightly and enjoy warm
These pies are best warm out of the oven—but also taste great chilled or reheated later.
