Nut Crust Blueberry 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 other fruits are in season, such as cherries, peaches, or figs, swap them out in place of the blueberries using this recipe, and you are sure to impress your guests… as well as yourself!
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 allergies are a concern. You can simply use oats instead.
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.
Since Blueberries are a ‘Superfood’ loaded with antioxidants, vitamin C and potassium, why not incorporate blueberries into your pies, muffins, Popsicles and smoothies!
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 Pie
Pie crusts can be made in advance and frozen, making pie making day faster. When using a top on the pie, simply roll part of the pie crust into a disc and freeze it along with the pie crust you have shaped into a pie pan.
Making the filling for the blueberry 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.
- Lemon juice
- Pie pan or baking dish
- Rolling pin
- Food processor
- Pastry cutter
- Measuring cup
- Measuring spoons
- Basting brush
Blueberry Pie and Nut Crust RecipeCourse: DessertCuisine: American
Lots of blueberries, a little sugar, the tart of a lemon and a sprinkle of cornstarch are all that go into this nut crust, blueberry pie.
Butter – 8 tablespoon, cold
Flour – 1 1/2 cups, more for dusting
Nuts – 1/2 cup, crushed (notes)
Sugar – 1/4 cup
Salt – 1/4 teaspoon
Eggs – 1
Cold Water – 2-4 tablespoons, enough to form a dough ball
Milk or Cream – 2 tablespoons to brush on top (optional)
Blueberries – 2 cups, remove 1/3 and crush
Sugar – 1/2 cup, extra to sprinkle on top the crust
Cornstarch – 1/4 cup
Lemon juice – 1 tablespoon
Salt – 1/2 teaspoon
- 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.
- 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. About 35 – 45 minutes.
- For nut allergies, oats can be substituted and crushed into a flour just like the nuts.