There’s something truly magical about a Blueberry Chia Seed Pie that brings me right back to the cozy kitchen of my childhood in Monterey. I still remember those warm afternoons when Nonna Rosa would pluck fresh blueberries from the garden, her hands dusted with flour as she hummed softly while preparing her famous desserts. This pie, blending juicy blueberries with the subtle crunch of chia seeds, feels like a modern twist on those treasured family recipes—simple, wholesome, and brimming with love. It’s a treat I now enjoy making with my daughters, Olivia and Isabella, passing down not just flavors but memories and traditions. Let me share with you how to create your own slice of that comfort and joy.

Why You’ll Love This Blueberry Chia Seed Pie

This Blueberry Chia Seed Pie is a celebration of fresh, vibrant flavors combined with nourishing ingredients that feel like a warm hug on a plate. Growing up, my kitchen was always filled with the scent of garlic and herbs, but fruit desserts held a special place for us—especially when the berries were fresh and bursting with summer’s sweetness. Adding chia seeds to the mix is a little nod to health-conscious modern cooking, something my mother Elena would have loved for her improvisational flair in the kitchen.

The pie crust is tender and buttery, just like Nonna Rosa’s, and the filling balances sweetness with a subtle tang from the blueberries. The chia seeds not only boost the texture but also add a wonderful nutritional punch, making this pie feel guilt-free yet indulgent. It’s perfect for family gatherings, afternoon tea, or whenever you need a little reminder that home cooking is all about heart and soul.

Ingredients You’ll Need for This Blueberry Chia Seed Pie

Ingredients for Irresistible Blueberry Chia Seed Pie Recipe You Have to Try

1 ½ cups all-purpose flour (or whole wheat pastry flour for a nuttier crust)
½ cup cold unsalted butter, cubed
3 tablespoons granulated sugar
¼ teaspoon salt
3-4 tablespoons ice water
4 cups fresh blueberries (or frozen, thawed and drained)
½ cup granulated sugar
2 tablespoons lemon juice (freshly squeezed)
2 tablespoons cornstarch (or arrowroot powder for a gluten-free option)
3 tablespoons chia seeds
1 teaspoon vanilla extract
Optional: zest of one lemon for extra brightness

If you want to experiment, you can swap the all-purpose flour for a gluten-free blend, or use coconut sugar instead of granulated sugar for a warmer, caramel-like flavor. The key is to keep the crust tender and the filling vibrant, just like the ones I learned to make with my mother and Nonna Rosa.

Nutrition Facts

Calories: Approximately 320 per serving (1/8 of the pie)
Protein: 3g
Fat: 14g (mostly from butter)
Carbohydrates: 45g
Fiber: 6g (thanks to the chia seeds and blueberries)
Sugar: 22g (mostly natural sugars from fruit)
Sodium: 150mg

Blueberries and chia seeds bring antioxidants, fiber, and omega-3 fatty acids to this pie, which makes it a treat that feels nourishing. My daughters love knowing there’s a bit of a health boost hidden in their dessert—it’s a small way I connect our family’s heritage with the mindful choices I want to teach them. Learn more: Decadent Red Velvet Oreo Cheesecake Recipe You Have to Try

Irresistible Blueberry Chia Seed Pie Recipe You Have to Try

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Learn how to make delicious Blueberry Chia Seed Pie. Easy recipe with step-by-step instructions.

Total Time: 45 minutes
Yield: 4 servings 1x

Ingredients

Scale

1 ½ cups all-purpose flour (or whole wheat pastry flour for a nuttier crust)
½ cup cold unsalted butter, cubed
3 tablespoons granulated sugar
¼ teaspoon salt
3–4 tablespoons ice water
4 cups fresh blueberries (or frozen, thawed and drained)
½ cup granulated sugar
2 tablespoons lemon juice (freshly squeezed)
2 tablespoons cornstarch (or arrowroot powder for a gluten-free option)
3 tablespoons chia seeds
1 teaspoon vanilla extract
Optional: zest of one lemon for extra brightness

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Instructions

Begin by making the crust. In a large bowl, combine the flour, sugar, and salt. Add the cold, cubed butter and use your fingers or a pastry cutter to work the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining. This is just like when I learned to knead dough as a toddler, covered in flour—but with a little more finesse!
Slowly add the ice water, one tablespoon at a time, mixing gently until the dough just comes together. Be careful not to overwork it; you want it crumbly but cohesive. Form the dough into a disc, wrap in plastic, and chill in the fridge for at least 30 minutes.
While the dough chills, prepare the filling. In a large bowl, combine the blueberries, sugar, lemon juice, lemon zest (if using), cornstarch, chia seeds, and vanilla extract. Toss gently to coat all the berries evenly.
Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out your chilled dough into a 12-inch circle. Transfer it carefully to a 9-inch pie dish, pressing it gently into the edges. Trim any excess dough and crimp the edges for that rustic, homemade look Nonna Rosa always perfected.
Pour the blueberry filling into the crust, spreading it evenly. The chia seeds will absorb some of the juice as the pie bakes, thickening the filling naturally, a trick I picked up during my travels through Spain, where simple ingredients transform into something spectacular.
Bake for 45-50 minutes until the crust is golden and the filling is bubbling. If the crust edges brown too quickly, cover them with foil to prevent burning.
Allow the pie to cool completely on a wire rack before slicing. This is important so the chia seeds fully thicken the filling, making each slice hold together beautifully. I often let mine cool while enjoying a cup of tea with Olivia and Isabella, sharing stories from my own childhood kitchen.

Author: Jenny
Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Dish
Method: Cooking
Cuisine: International

Steps to Create Your Blueberry Chia Seed Pie

Begin by making the crust. In a large bowl, combine the flour, sugar, and salt. Add the cold, cubed butter and use your fingers or a pastry cutter to work the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining. This is just like when I learned to knead dough as a toddler, covered in flour—but with a little more finesse!
Slowly add the ice water, one tablespoon at a time, mixing gently until the dough just comes together. Be careful not to overwork it; you want it crumbly but cohesive. Form the dough into a disc, wrap in plastic, and chill in the fridge for at least 30 minutes.
While the dough chills, prepare the filling. In a large bowl, combine the blueberries, sugar, lemon juice, lemon zest (if using), cornstarch, chia seeds, and vanilla extract. Toss gently to coat all the berries evenly.
Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out your chilled dough into a 12-inch circle. Transfer it carefully to a 9-inch pie dish, pressing it gently into the edges. Trim any excess dough and crimp the edges for that rustic, homemade look Nonna Rosa always perfected.
Pour the blueberry filling into the crust, spreading it evenly. The chia seeds will absorb some of the juice as the pie bakes, thickening the filling naturally, a trick I picked up during my travels through Spain, where simple ingredients transform into something spectacular.
Bake for 45-50 minutes until the crust is golden and the filling is bubbling. If the crust edges brown too quickly, cover them with foil to prevent burning.
Allow the pie to cool completely on a wire rack before slicing. This is important so the chia seeds fully thicken the filling, making each slice hold together beautifully. I often let mine cool while enjoying a cup of tea with Olivia and Isabella, sharing stories from my own childhood kitchen.

Tips for Making the Best Blueberry Chia Seed Pie

One of my favorite lessons from my time at Le Cordon Bleu and wandering European markets is that the best dishes come from patience and respect for ingredients. Here are a few tips I always follow:

Use the freshest blueberries you can find—Monterey summers always meant berry-picking with my girls, and that taste can’t be beat.
Keep your butter cold when making the crust to ensure a flaky texture, just like Nonna Rosa’s delicate pies.
Don’t skip the lemon juice or zest; it brightens the filling and balances the sweetness beautifully.
Let the pie cool fully before serving—this allows the chia seeds to set the filling perfectly, a little trick I learned from a Spanish pastry chef who believed in letting flavors “rest.”
If you like a little extra crunch, sprinkle some rolled oats or chopped nuts on top before baking.

Serving Suggestions and Pairings

Final dish - Irresistible Blueberry Chia Seed Pie Recipe You Have to Try

Blueberry Chia Seed Pie tastes wonderful on its own, but I love to elevate it with a few simple pairings that make it feel like a special treat. My daughters and I often enjoy a warm slice alongside:

A dollop of freshly whipped cream or a scoop of vanilla bean ice cream
A drizzle of honey or a sprinkle of cinnamon for extra warmth
A cup of chamomile or Earl Grey tea, perfect for a quiet afternoon gathering
Fresh mint leaves for a refreshing contrast

When I serve this pie at family dinners, I also like to pair it with a light salad or a cheese platter to balance the sweetness, much like my mother Elena used to do when improvising meals for guests.

Storage and Reheating Tips

One of the joys of this pie is how well it keeps, making it a wonderful make-ahead dessert for busy families and home cooks. Here’s how I store and reheat it:

Store leftovers covered in the refrigerator for up to 4 days. The crust may soften slightly, but the flavors deepen beautifully.
To reheat, warm slices gently in a 300°F (150°C) oven for 10-15 minutes or until warmed through. This helps refresh the crust’s flakiness.
You can also freeze the whole pie before baking. Wrap tightly in plastic, then foil, and freeze up to 2 months. Bake from frozen, adding 10-15 minutes to the baking time.

When I bake with Olivia and Isabella, we often make double batches—one to enjoy right away and one to freeze for a rainy day. It’s a little way to keep the tradition alive, no matter the season.

Frequently Asked Questions

What are the main ingredients for Blueberry Chia Seed Pie?

The main ingredients for Blueberry Chia Seed Pie include the items listed in our ingredients section above. Each ingredient plays a crucial role in achieving the perfect flavor and texture.

How long does it take to make Blueberry Chia Seed Pie?

The total time to make Blueberry Chia Seed Pie includes both preparation and cooking time. Check the recipe card above for exact timing details.

Can I make Blueberry Chia Seed Pie ahead of time?

Yes, Blueberry Chia Seed Pie can often be prepared in advance. Store it properly in an airtight container in the refrigerator and consume within the recommended timeframe.

What can I serve with Blueberry Chia Seed Pie?

Blueberry Chia Seed Pie pairs well with various sides and accompaniments. Consider the serving suggestions mentioned in the recipe for the best dining experience.

Is Blueberry Chia Seed Pie suitable for special diets?

Depending on the ingredients used, Blueberry Chia Seed Pie may be adapted for various dietary needs. Check the ingredients list and consider substitutions as needed for your dietary requirements.

Final Thoughts

Making a Blueberry Chia Seed Pie is like weaving together threads of my past and present—family memories, culinary lessons from Europe, and the simple joy of cooking with my daughters. It’s a dessert that doesn’t just satisfy sweet cravings but also carries with it the warmth of heritage and the promise of new traditions. Whether you’re baking it for a special occasion or a quiet moment at home, I hope this recipe brings you the same comfort and happiness it has given me and my family through the years.