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close-up shot of a slice of blueberry pie with a scoop of vanilla ice cream on top, slowly oozing over the edge and onto the plate below

Blueberry Pie

The perfect homemade berry pie... The filling must hold together almost like jam, and the crust must be flaky! This deep dish, healthy blueberry pie ticks those boxes and more, because there are gluten-free and Paleo pie crust options as well. Super easy, with an einkorn crust that calls for only 4 ingredients, use either fresh or frozen blueberries in this recipe so you can enjoy the best of summer desserts... all year round!

Course Dessert
Cuisine American
Prep Time 25 minutes
Cook Time 1 hour
Servings 8 people
Author Megan Stevens

Ingredients

Pie Crust

  • 3 cups all-purpose einkorn flour preferably sprouted, or organic all-purpose flour
  • 1-1/2 cups grass-fed butter cut into 1 tablespoon pieces
  • 3/4 cup pure water chilled until ice-cold
  • 1/4 teaspoon sea salt

Filling

Instructions

Pie Crust Instructions

  1. Place flour in large bowl or bowl of food processor.
  2. Add sea salt and mix.
  3. Add butter.
  4. Cut butter into flour until largest pieces are pea-size.
  5. Add ice-cold water and stir until all or most of the dry flour is incorporated and the mixture is beginning to hold together.
  6. Proceed with Assembly Instructions. Unless you have a hot kitchen, if you're going to roll out your dough immediately, you do NOT need to chill your dough.

Assembly Instructions

  1. Preheat oven to 375 degrees Fahrenheit.
  2. Place blueberries in large bowl.
  3. Add remaining filling ingredients (except butter) and stir well. Set aside.

  4. Separate pastry dough into two equally sized flat disks. Each disk should be about 6" in diameter.
  5. Roll out one (use a little extra flour as needed) and line pie plate.

  6. Fill pastry with blueberry mixture.
  7. Top with cold butter pieces.
  8. Roll out remaining pastry and top pie.
  9. Fold top crust edges over and under bottom crust edges. Squeeze together and crimp edges. Cut a few steam vents with the tip of a knife.

  10. Place cookie sheet on lower oven rack in hot oven to catch pie drips.
  11. Place pie dish on middle oven rack above cookie sheet.
  12. Bake 1 hour.
  13. Pie is best served fully cooled so blueberries thicken and set up for slicing.

Recipe Notes

If you'd like, serve pie with vanilla ice cream, or this Lavender Ice Cream (with or without the swirl) for an herbal, gourmet, extra-special summer dessert.