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a rustic blueberry pie

Photos and Recipe by Kristen Bach

Just as strawberry season comes to an end….the blueberries start. We got some with our weekly farm delivery here, and I couldn’t resist making a quick dessert. We had a frozen pie crust in our freezer which made this one….extra simple.

1 pie crust (made from scratch or from the store)
2 cups fresh blueberries
1/3 cup honey or more to taste
1/2 teaspoon of vanilla extract
a pinch of salt
1/2 cup flour
raw sugar for sprinkling

-Heat your oven to 425 degrees.
-Line a cookie sheet with parchment paper.
-Put the blueberries, honey, vanilla, and salt into a saucepan.
-Heat them on medium heat, stirring continuously until the berry juices start to come out.
-Add the 1/2 cup flour and heat and stir for a couple of minutes until the mixture starts to thicken.
-Set aside and let cool down while you are prepping your crust.
-Lightly coat a clean surface with flour.
-Roll pie crust dough into a circle.
-Transfer the crust to the cookie sheet.
-Pour the blueberry mixture in the center of the crust.
-Gently fold the edges over the blueberry mixture.
-Brush the edges with butter or a light coat of water and sprinkle some raw sugar or other coarse sugar.
-Cook in the oven until the edges of the crust are browned but not burned.
-Serve warm with ice cream or whipped cream.

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Reader Comments (1)

Tried this lovely pie for Mason dinner tomorrow night, is delicious, easy can't mess it up. Can use peaches or plums,blackberries,or rasberries Yummy.Thanks R

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