(Juicy, golden, and cracked where it needs to be — this pie doesn’t apologize for being real.)
This is the kind of pie that stains your plate and your fingers. Fresh blueberries baked in a flaky crust, bubbling over at the edges, with one imperfect slice that proves it was made at home — not in a factory. Sweet, slightly tart, and unapologetically messy.
⸻
📝 Ingredients (for 1 rustic pie):
For the crust: • 2 ½ cups all-purpose flour • 1 tsp salt • 1 tbsp sugar • 1 cup cold unsalted butter, cubed • 6–8 tbsp ice water
For the filling: • 4 cups fresh or frozen blueberries • ½ cup sugar (adjust to taste) • 2 tbsp cornstarch • 1 tbsp lemon juice • 1 tsp lemon zest • 1 tsp vanilla extract • Pinch of salt • Optional: a few dots of butter over the filling before baking
⸻
🔥 Instructions: 1. Make the crust: Mix flour, salt, and sugar. Cut in the cold butter until crumbly. Add water gradually until dough comes together. Chill for 30 minutes. 2. Make the filling: Toss blueberries with sugar, cornstarch, lemon juice, zest, vanilla, and salt. Let sit for 10 minutes. 3. Assemble the pie: Roll out dough and place into a pie dish. Pour in the blueberry filling. Add top crust (lattice or full), and crimp imperfectly. Cut a few vents. 4. Bake at 375°F (190°C) for 50–60 minutes until crust is golden and filling is bubbling. 5. Cool slightly: Let it rest so the filling settles — or slice while warm and let it ooze. It’s better that way.
⸻
🔥 Want more cozy, rustic desserts like this? Comment PIE to get our Rustic Pies & Tarts eBook — just $3.90 USD Or comment 100 to unlock the full 100-eBook bundle — with over 80,000 imperfect, delicious recipes — all for only $5 USD
