Nut Crust Blueberry Lava Pie is simply lots of blueberries, a little sugar, the tart of a lemon and a sprinkle of cornstarch for a quick healthy fruit pie.
Blueberry Blueberry and More Blueberries!
Fruit pies are my absolute favorite dessert! This Blueberry pie is delicious year round and is loaded with blueberries and little else.
When cut into the luscious filling escapes like the lava on the top of a volcano!
Did you know with just a sprinkle of sugar and a little cornstarch to firm up the sweet juices of the blueberries, you’ve got yourself the perfect blueberry pie?
This easy pie is baked in about thirty minutes, and with nothing else other than a scoop of ice cream on top, your’ve got dessert!
Nuts About Nuts In My Pie Crust
You don’t have to put nuts in the pie crust, especially if nut allergies are a concern. You can simply use oats instead.
The reason for the nuts is to add both texture and natural oils to the crust so that it is as luscious as a cookie.
You could also use a store bought pie crust, but trust me, it won’t be as scrumptious, just quicker.
Nuts in a pie crust, ground into a flour to add to the wheat flour you use in a crust, add more flavor and natural oils to the crust, making it flaky and light.
Blueberries In A Lava Pie
Blueberries in a pie hold their shape beautifully, unlike other berries which dissolve into an unrecognizable jam when they are cooked.
How To Make Nut Crust Blueberry Lava Pie
Pie crusts can be made in advance and frozen, which makes pie making day, faster.
When using a top on the pie, simply roll part of the pie crust into a disc and chill until ready to place on top of the pie.
At this time (or in advance), use biscuit or cookie cutters to shape pieces to bake on top of the pie.
Making the filling for the blueberry lava pie, couldn’t be easier.
Nothing needs to be cooked in advance. The ingredients are simply mixed in a bowl and dumped into the pie crust, topped with a crust and baked.
Crushing 1/3 of the blueberries, releasing their juice, makes for a luscious filling without having to add other liquids.
When cut into the blueberry pie, filling trails out from its encasement, like lava from a mountain top.
- Lemon juice
- Pie pan or individual spring form pans – my preference is to bake in these individual pans.
- Rolling pin
- Food processor
- Pastry cutter – this particular brand is my favorite, as it comes in a variety of sizes great for cookies, scones or biscuits, and has a handle for easy use.
- Measuring cup
- Measuring spoons
- Basting brush
Nut Crust Blueberry Lava Pie
- 4 Individual Springform Pans or 1 large
- cookie or biscuit cutter
- 8 tbsp Butter cold
- 1 1/2 cups All Purpose Flour more for dusting
- 1/2 cup Nuts, crushed notes for allergies
- 1/4 cup Sugar
- 1/4 tsp Salt
- 1 Eggs
- 2-4 tbsp Cold Water
- 2 tbsp Milk or Cream to brush on top
- 2 cups Blueberries
- 1/2 cup Sugar extra for crust topping
- 1/4 cup Cornstarch
- 1 tbsp Lemon juice
- 1/2 tsp Salt
- With a fork, pastry cutter, or in a food processor, break butter into flour until mixture becomes crumbled. Add crushed 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 or dry; add a sprinkle of water if dry, or a dusting of flour if wet.
- 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. Set the top pieces on parchment paper on a tray and place in the fridge until ready to use.
- Preheat the oven to 425.
- Mix filling 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 to the touch, about 35 – 45 minutes.