Summer Blueberry Pie

After having my wisdom teeth removed accompanied by a surprise appearance by a post-op infection and trip to the ER, it feels more than amazing being up and moving again. The first thing I did? Make a pie.

I’ve been baking this fresh blueberry pie for the Fourth of July weekend for the past few years, and it’s been an absolute hit! Because who doesn’t love fresh, homemade fruit pie? It’s a summer dessert must.

Blueberry pie has to be my all time favorite fruit pie to eat and make. For this recipe, you can skip the peeling, pitting, and general time-consuming tasks of other fruit pies. You just mix and dump the filling, and it’s ready to bake.

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To make the perfect blueberry pie filling, whisk together cane sugar, cinnamon, cornstarch, and salt in a large bowl, then sprinkle this mixture over 5 cups of fresh blueberries. Toss this with a little lemon juice and your filling is ready to go. To ensure your filling doesn’t turn runny, pat your blueberries dry after washing and straining them. This will get rid of any excess water.

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For me, a homemade crust is a must. It’s my favorite part of a good pie, and it just tastes and feels so much more decadent than the store-bought versions. For this pie, I used my favorite whole wheat recipe. I love the texture and nutty taste this whole wheat layer adds to my fruit pies, so I always end up using it in place of a traditional flour crust. 

To make the whole wheat crust, whisk together flour, salt and coconut sugar. After everything is well-combined, evenly distribute dollops of coconut oil over the mixture and “cut” the dough by pressing it with a pastry cutter or fork. For this step, it’s important to make sure you’re using scoopable coconut oil as opposed to liquid coconut oil in order to get the correct pie crust texture.

After you’ve finished cutting the dough, add in ice water, one tablespoon at a time, until the dough forms together enough that you can shape it into a ball. You may need more or less water for your dough to form. Once you have the dough shaped, set aside about ¼ of it to use for the pie crust topping. With the other ¾, roll it out into a circle on a well-floured surface until it’s about ⅛-inch thick.

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At this point, you can carefully drape the dough over your pie dish, trim off the excess, and pinch the corners into the edge of the dish to form the outside of the crust. Then, transfer the blueberry filling mixture into the pie crust and even out the berries with a spoon.

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With the rest of the pie dough, roll it into a ⅛-inch thick circle and use star-shaped cookie cutters to make cutouts. In a small bowl, combine melted coconut oil, cinnamon, and cane sugar to make the cinnamon sugar wash. Brush this mixture onto the star cutouts and arrange them on the top of your pie before baking.

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After baking, make sure you allow the pie enough time to completely cool and set before serving. I prefer to throw mine in the refrigerator for about 20 minutes before cutting into it!

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Summer Blueberry Pie

Takes , Serves 8.

Ingredients

    Blueberry Filling
  • 5 Cups Fresh Blueberries (500g)
  • 1 Cup Organic Cane Sugar (192g)
  • 2 tsp Ground Cinnamon
  • 4 TBSP Cornstarch
  • ⅛ tsp Salt
  • 1½ TBSP Lemon Juice

  • Whole Wheat Pie Crust
  • 2 Cups Whole Wheat Flour (226g)
  • 2½ tsp Salt
  • 1 TBSP Coconut Sugar
  • ¾ Cup Coconut Oil (scoopable) (157g)
  • 8-10 TBSP Ice Water

  • Cinnamon Sugar Wash
  • 2 tsp Melted Coconut Oil
  • ½ tsp Cinnamon
  • 1 tsp Organic Cane Sugar

  • Instructions

    1. Preheat oven to 400°F.
    2. For the Blueberry Filling: Rinse and pat blueberries dry. In a large bowl, whisk together cane sugar, cinnamon, cornstarch, and salt. Sprinkle mixture on top of blueberries. Add lemon juice and toss ingredients until evenly coated.
    3. In a large bowl, whisk together sifted flour, salt, and coconut sugar.
    4. Evenly distribute dollops of coconut oil over flour mixture and press into dough with a pastry cutter or fork. When the mixture is ready, it should have the texture of wet sand.
    5. Add in ice water 1 TBSP at a time until mixture sticks together to form a dough. Then, with your hands, form dough into a ball and transfer onto a well-floured surface.
    6. Using ¾ of the dough, roll out to about ⅛-inch thick in the shape of a circle. Gently drape over 9-inch pie dish. Set aside remaining ¼ of dough for pie topping design. Trim dough if necessary and gently pinch corners into edges of the pie dish.
    7. For the Pie Topping: Using the remaining ¼ of the pie dough, roll out to about ⅛-inch thick circle and use star shaped cookie cutters to make cutouts. In a small bowl, combine melted coconut oil, cinnamon, and cane sugar to make cinnamon sugar wash. Brush mixture onto star cutouts and place on top of pie before baking.
    8. Transfer filling into pie crust and bake for 20-25 minutes. Place in fridge to set for at least 20 minutes before serving.