This fresh blueberry pie is a celebration of spring with it’s uber juicy fresh berry insides and buttery flaky lattice crust outsides!
Pie for ALL THE MEALS THIS WEEKEND!!!!
I mean, we had salad yesterday so…..we earned it?
The thing about making pie is that it feels like a workout.
First, you have to make pie crust which is pretty much a heroic feat in and of itself.
There’s the cutting of butter, then there’s the waiting, then there’s the rolling, followed by more waiting.
So much exercising of our self restraint to not just eat it raw straight off the pie plate!!
That has to burn, like….1200 calories or something.
Fill, chill, bake, wait, cool, DONE.
And by DONE I mean dig in. Fork first.
I’m exhausted just thinking about it. But also hungry.
I say let’s do this.
To be frank, if I’m going to commit a day to pie baking (and let’s be honest…unless you are very well organized, it totally takes a day), then I want some assurance that it will be worth it.
This pie is worth it.
I kind of want to say it’s the best pie I’ve ever made…and at the least it’s one of the best pies I’ve ever tasted. The filling is just so blueberry (tastes like spring!!) and it’s both firm and loose at the same time in that perfect way that only pie can be. I made it for the.boy’s family’s Easter festivities and it was so hard not to sneak the leftovers home with me. I still regret that life choice.
Post half marathon second breakfast on Saturday?! I think you know where my weekend is headed. Join me?
- 2 cups all purpose flour
- ⅔ cup almond flour
- 2 tbsp sugar
- 1 tsp kosher salt
- 2½ sticks cold unsalted butter, cut into small pieces
- 6 tbsp cold water
- 6 cups fresh blueberries, stems removed
- 1 tbsp lemon juice
- ½ tsp almond extract
- ¼ cup flour
- ½ cup sugar
- 1 egg
- 1 tbsp milk
- turbinado sugar, for sprinkling
- To make the crust, combine 1½ cups flour, almond flour, sugar, and salt in the bowl of a food processor. Pulse to combine. Add in the butter and pulse just until the flour starts to form clumps. Sprinkle in the remaining flour and water. Pulse until dough starts to come together. Split the dough in half and form into disks. Wrap in plastic wrap and refrigerate for at least 2 hours or overnight.
- Once the dough is chilled, roll out half the dough on a lightly floured work surface into a 13-inch circle. Ease into a 9-inch pie plate and trim to a ½-inch overhang. Place in the freezer for at least 30 minutes or until ready to use.
- For the filling, toss together the blueberries with the lemon juice, almond extract, flour, and sugar. Pour into the chilled pie crust. Roll out the remaining dough on a lightly floured surface to the same size as the first dough. Cut into strips and weave together to form a lattice pattern. Tuck the edges of the top over the bottom crust and crimp. Refrigerate for 30 minutes.
- Heat oven to 425F. Whisk the egg and milk together to form the egg wash. Brush the top of the crust with the egg wash and sprinkle with the sugar. Place the pie on a foil-lined baking sheet. Bake for 20 minutes. Reduce the heat to 350F and bake for 30-40 more minutes, or until the crust is golden and the filling is thick and bubbling. Allow to cool completely before serving.
Because every day is better with pie:
White Balsamic Custard Tart with Fresh Berry Topping
From Around the Web:
Strawberry Margarita Pie from Grandbaby Cakes
Raspberry Rhubarb Pie from Hint of Vanilla
Peach Galette from A Zesty Bite
Three Berry Cobbler with Sour Cream Biscuits from Boulder Locavore
Hibiscus Strawberry Curd Tarts from Snixy Kitchen
Blueberries are good for you and a lattice top crust doesn’t count at all. This looks fabulous.
This makes me so happy, Joanne. 🙂 When I was a little girl in Canada, this was my absolute favorite pie. I haven’t had one in years. 🙂
Oh Joanne, this pie looks absolutely perfect <3 I made some blueberry pie of my own last weekend too… and now that it is gone (for a while haha)… and that I saw this lovely pie of yours… I really feel like baking another one!! XD
Have a nice weekend
Making your own pie crust … respect, man!
This looks freakin’ deeeelicious! 😀
OMG this looks like perfection. I love any berry pie in the summer! Good luck on your half marathon!!! 🙂 You got this!
I LOVE pie. . especially blueberry pie with a lattice top so this is winning. . good luck on Saturday . . do it, girl!!! woot woot!!!
I just love how you think! #spiritanimals
i love pie! this looks awesome. good luck saturday!!
Heck yes we earned it! We earned this gorgeous pie perfection. Can’t go wrong with Love & Olive Oil.
Good luck on Saturday, Joanne!! This pie is the perfect reward! Stunning!!
Love the addition of almond flour to the crust – I am slightly tempted to make this on Sunday while hubby is out playing golf…
blueberry pie is his favorite, but he is the pie maker in the home, I bet he thinks I cannot pull one all by myself. HA!
I love blueberry pie! One of my childhood friends however would pick out the whole blueberries and only eat the congealed juice part. It was pretty much a sad waste of pie. Granted as a kid I didn’t even like fruit pies because it reminded me of rotten mushy fruit. Glad I got over that.
I love baking pies on lazy Sundays as it is an all day affair!! Blueberries….best pies ever!!
Worth all your effort – it looks seriously amazing!
I can’t remember the last time I had blueberry pie. This is simply amazing Joanne. Finally I have a recipe I can try that doesn’t seem difficult.
K / The House of KTS (formerly Pure & Complex)
I have had some traumatic pie experiences where it just wasn’t worth it, but I trust you! This pie is probably in my near future 🙂
One of my fav pie flavours!! Looks awesome friend!
One of my favorites! This looks perfect!
I love love love blueberry pie! I grew up in Michigan where there are tons of blueberry farms and my family would always making blueberry pies in the summer. This looks absolutely perfect and I love the lattice top 🙂
Yes to pie! ALL THE PIE. 🙂
Damn – blueberry season has just finished here – this pie looks fab and good luck, Saturday:)
I have to try the lattice topping as this pie looks gorgeous 🙂
I’m such a fruit person that even though I’ve got a pie on the counter, I’m jealous of yours!
I haven’t had blueberry pie in so long, I must rectify this soon. Gorgeous looking pie btw! Wishing you a speedy and safe finish in your marathon. Go Joanne!!
Swoon. Every day is indeed better with pie. Pie all weekend? Sounds good to me!
If it involves BLUEBERRIES, then it’s definitely worth all the efforts. The pie looks spectacular, Joanne.
Oh sweetie! Perfect timing! I have a cup of blueberries in my fridge. Pie time! 🙂
This pie is gorgeous! I am wishing for a slice right now!!!
Not only did you have salad yesterday, but the pie has FRUIT! So, totally virtuous. Also delicious.
I love the sound of the almond flour and almond extract in this luscious pie, Joanne! No wonder it was the best pie ever tasted. Copy…paste…save.
Ooh, Joanne, you outdid yourself! I can see how much love was put into this pie – totally worth the whole-day workout!
Pie like this seems just quintessentially American to me – love it and want a biiig piece, please!
You have made me realize that I do not make enough pies. That needs to change, starting with some blueberries.
I will make this because blueberry pie is definitely worth the heroic feat of making pastry. It’s not blueberry season here but I’m sure the frozen variety will be fine xx
I love blueberry pie, but I haven’t made it myself yet! This needs to change. I think double servings of this for breakfast would be what would happen here!
Oh this blueberry pie looks straight from heaven! 🙂
This looks gorgeous – I never bake fruit pies and I am constantly telling myself I must remedy this – esp when I see a pie as pretty as this – perhaps when summer rolls around I will feel tempted this year – will bookmark in hope!
Gorgeous pie! Totally worth dedicating the whole day to. Love the pretty lattice top and blueberry filling! Hope yesterday went well 🙂
I exercise, just so I can eat pie all the time. Blueberry is one of my favs and this one looks outstanding. GIMME.
This is one of the most beautiful pies I’ve ever seen ! Love it! Hope yesterday went well for you Joanne!
Making a pie from scratch has definitely got to burn an excess of 1,000 calories! 🙂 it is quite a process, but when the end result looks this delicious it is WELL worth the restraint. And the work out? This pie looks so dang good. I want to face plant into that baby. But first maybe top it with a few scoops of vanilla ice cream. Yum!!
p.s. I saw the photo of your run on Instagram.. quite a fete!! Congrats?
Cheers, girlie and thanks for sharing!! 🙂
My husband would go nuts over your blueberry pie! Looks amazing. Thanks for reminding its almost time for blueberry season.
I think that the unspoken rule is that whenever you eat a salad you also get to eat a pie! Those fresh blueberries look awesome and I’m wishing I had a big slice of this pie and some vanilla ice cream for dessert tonight 🙂
You are truly inspirational. Honest.
Loved the photos of you and your man after running (Instagram) looks like you are very happy ??
This looks like the perfect post-marathon dish to dig into.
How I wish I had a slice of that right now! I may have to make do with Whole Foods blueberry pie. I didn’t get the pie baking gene. 🙂
i LOVE blueberry season. it might be my favorite season (but maybe not). they can make for tricky pie filling, but you seemed to do just fine. 🙂
Yesssss to blueberry pie. And it totally does burn calories. It’s my new cardio.
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