Blueberry Pie Milkshake Recipe

Cook blueberry sauce

Combine 0.5 cup blueberries, 1 tbsp sugar, 0.5 tsp lemon juice and 1 tbsp water in a small saucepan over medium heat. Stir and bring to a gentle simmer, crushing a few berries with the back of a spoon to release juices. Simmer 3–4 minutes until slightly thickened. Taste and adjust sugar or lemon. Remove from heat and let cool to room temperature (this will thicken further). Reserve 2–3 tbsp for drizzling inside the glass and the rest for topping.

Bake pie crust shard

Preheat oven to 375°F (190°C). Roll out 1 sheet of pie crust (if frozen, thaw per package). Brush lightly with 1 tsp melted butter and sprinkle coarse sugar if desired. Cut a triangular shard roughly 3–4 inches long (or several small shards). Place on a parchment-lined baking sheet and dock lightly with a fork to prevent puffing. Bake 8–12 minutes until edges are golden and crisp. Remove and cool completely — it will crisp up further as it cools. Break into a shard for garnish.

Whip cream

Chill a mixing bowl and whisk (or beaters) for 5 minutes if possible. Pour 0.5 cup heavy cream into the bowl with 1 tbsp powdered sugar and 0.25 tsp vanilla extract. Whip by hand or with an electric mixer on medium-high until soft to medium peaks form (about 2–3 minutes). Transfer to a piping bag or keep chilled until assembly.

Prepare glasses

Drizzle about 1 tbsp caramel sauce along the inside of each serving glass and spoon 1 tbsp of the cooled blueberry sauce along the glass sides so it shows through. This step is optional but gives the signature layered look.

Blend shake

In a blender combine 3 cups vanilla bean ice cream, 1 cup whole milk, 1 cup blueberry pie filling, 3 tbsp caramel sauce, 0.5 tsp vanilla extract and a pinch of sea salt. Pulse 3–6 times to break up and incorporate the blueberry filling, then blend on medium for 10–15 seconds until smooth but thick. Scrape down sides and pulse once more if needed — you want a thick milkshake texture (add up to 2 tbsp more milk only if too stiff to blend).

Layer and top

Pour the milkshake into the prepared glasses, leaving about 1 inch from the rim for toppings. Spoon additional blueberry sauce on top (about 1–2 tbsp per glass). Pipe or spoon whipped cream on top. Drizzle remaining caramel sauce over the whipped cream. Insert the cooled pie crust shard into the whipped cream at an angle.

Final touches and serve

Optional: grate a small pinch of lemon zest or sprinkle a few fresh blueberries on the whipped cream. Serve immediately with a straw and a long spoon to enjoy the pie crust shard with the shake.