Fruit pies are my absolute favorite dessert! This Blueberry pie is delicious year round. When other fruits are in season, such as cherries, peaches, or figs, swap out in place of the blueberries using this recipe, and you are sure to impress your guests… as well as yourself!

Crust Ingredients

–        Butter – 1 stick cold, cut up

–        Flour – 1 ½ cups

–        Nuts – ½ crushed nuts (this one is cashews)

–        Sugar – ¼ cup

–        Salt – 1 teaspoon

–        Eggs –  2 (1 for dough and 1 for egg wash on top)

–        Cold Water – enough to form dough ball (2-4 tablespoons)


In processor, (mixer, blender or by hand) place first 6 ingredients. Mix until it looks crumbly. Add egg and mix, and add water a tablespoon at a time mixing until the dough comes together in a ball. (If too wet, add flour, if too dry add water).

 Cut 1/3 of dough off and save for top, trim, and garnish. Roll out (on parchment paper) dough on a floured surface until large enough to fit into the pie pan you are using. Place in pan, carefully fold hangover neatly around the top.

 Roll out (on parchment paper for easy movement) the saved dough for the top, cut shapes out to use on top of pie, and set aside. Mix the egg for wash with a little water or milk (1 tablespoon) and set aside.

 Filling Ingredients

–        Blueberries – 2 cups. Remove 1/3 and crush

–        Sugar – ½ cup – some to sprinkle on top

–        Corn starch – ¼ cup

–        Lime juice – 1 tablespoon

–        Rum – 1 shot glass (or other flavor of your choice)

–        Salt – ½ teaspoon

Whipped Cream

–        Whipping Cream – 1 cup

–        Pomegranate syrup – 1/4 cup (see our recipe)

–        Confectionery sugar – 1/4 cup


In a large bowl mix sugar, cornstarch, lime juice, rum, salt, and the blueberries that have been crushed. (two-thirds are for filling). 

Fold in blueberries. Pour into piecrust. Place crust for the top, or cutouts, onto the top of the pie. With egg wash, brush lightly on top of crust or cut outs as you want them. Sprinkle top with a little sugar. Place on a cookie sheet (to catch any drips).

Bake in a preheated oven of 425 for 10 minutes, turn down to 350 and bake until top is golden, 35-45 minutes.

For whipped cream – Place all ingredients in a cold bowl and whip. Can be done ahead of time. Serve on top!