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!


Makes 4 mini or 1 large pie


  • Butter – 1 cold stick, cut up
  • Flour – 1 1/2 cups
  • Nuts – 1/2 cup, crushed
  • Sugar – 1/4 cup
  • Salt – 1/2 teaspoon
  • Eggs – 1
  • Cold water – 2 – 4 tablespoons, enough to form a dough ball
  • Milk or Cream – 2 tablespoons, to brush on top crust

With a fork, or in a processor, break butter into flour until mixture becomes crumbs. Add nuts, sugar salt and mix. Whisk in the egg and 1 tablespoon of water at a time until the dough comes together. Dough should not be sticky nor dry. Balance water and flour to achieve this.

Cut 1/3 of the dough away and save for the upper crust. Roll out remaining dough on a floured surface until the dough is large enough to fit into the pan (or pans) you selected, with a little overhang. Place in pan and carefully fold overhang neatly around the top.

Roll out the dough saved for the top. Make it either large enough to place on top in one solid piece, or cut the piece into long strips that can be woven across the top of the filled pie.


  • Blueberries – 2 cups, remove 1/3 and crush with a fork
  • Sugar – 1/2 cup, some to sprinkle on top the crust
  • Cornstarch – 1/4 cup
  • Lemon juice – 1 tablespoon
  • Salt – 1/2 teaspoon

Mix these ingredients together and pour into prepared pie crust. Place reserved pie crust on top, or weave pie crust strips across the top. Crimp all the edges together around the pie. Brush milk or cream across the crust. Sprinkle a little sugar across the top.

Bake at 425 for 10 minutes, turn down to 350 and bake until top is golden and filling is firm. About 35 – 45 minutes.

Top with whipped cream, mascarpone, or nothing at all! Yummy







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