A Blueberry Lover’s Dream Pie Recipe

Written By Sarah Breyer

BLUEBERRY PIE

We wouldn’t be a proper blueberry farm without having the perfect pie recipe in our hip pocket, now would we?

We’ve tried a LOT of blueberry recipes over the course of the last few years - muffins, cookies, pancakes, waffles, jam, and of course, pie. When you test out several recipes, you begin to understand the best elements in each of them. That’s what lead us to the creation of this Blueberry Pie recipe.

IT ALL STARTS WITH THE BERRIES

Choose fresh, plump blueberries with a lovely hue of blue. If they’re available locally, we’d encourage you to purchase them directly from the farm! Any organic blueberry farmer is our friend and comrade.

Similar to our popular Blueberry Cinnamon Jam, this pie is graced with subtle tones of vanilla, and just enough sugar to take the blueberry’s natural sweetness from delicious to divine. Though any crust will do, we’ve become especially fond of our homemade sourdough pie crust as the flaky pastry inside which the luscious layer of berries reside. Now that your mouth is watering, let’s get to the recipe!

INGREDIENTS:

5 Cups Fresh Blueberries

1 Tbs. Lemon Juice

1/2 Cup Sugar

1/2 Cup Organic All-Purpose Flour

1 tsp. Vanilla Bean Paste*

1/8 tsp. Salt

1 Pie Crust (double crust)this recipe

INSTRUCTIONS:

1) COMBINE the lemon juice, vanilla bean paste, and sugar in a bowl and whisk to thoroughly incorporate each item.

2) MIX the items from step one with the blueberries, and shake the flour on top, then stir gently, ensuring all berries are equally coated

3) POUR the berry mixture into the waiting 9” pie plate layered with 1/2 of the crust

4) PLACE the remaining 1/2 of the crust onto the top of the pie, crimp the edges and lightly poke the top with a knife or fork to vent

5) COOK inside a preheated oven set to 400 degrees for 35 minutes, or until the crust is golden and the filling is bubbling

6) Allow to cool for 10 minutes (or longer, for cleaner slices), then cut, serve with a dollop of homemade whipped cream or ice cream, share with loved ones and friends, and ENJOY!

NOTES:

  • Vanilla extract can be substituted for the vanilla bean paste. Both round out the blueberry flavor beautifully.

  • We have not tried substitutions for the crust or the flour to make this gluten free, but our daughter, Sarah, has baked pies using this recipe with great success!

  • Swapping honey or maple syrup for the sugar is not recommended - honey (when heated) loses much of its nutritional value, and maple syrup’s viscosity is rather low, which could lead to an overly runny filling. Raw cane sugar is our ‘go-to’ for most recipes.

LOVE THIS RECIPE?

Bake it and take a picture! Be sure to tag us on social media so we can applaud your efforts (@breyerpatchfarmofficial) or send us an email with a picture for a chance to be featured on a Facebook post (breyerpatchfarmtn@gmail.com).


Sarah Breyer
Next

Simply Sourdough