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Fresh Blueberry Pie

Fresh Blueberry Pie from www.loveandoliveoil.com

YOU GUYS.

I’m not even kidding when I say this is the best pie I’ve ever made. That’s not me bragging, I’m as surprised as anyone. From the beautifully flaky crust to the flavorful, non-runny filling… this pie was pure perfection. I could barely contain my excitement when I pulled them out of the oven, and when I sliced into it I was literally grinning from ear to ear (if only for about 1.5 seconds before I started stuffing my face).

This is about as classic as blueberry pie gets, with one notable exception: almond, by way of a splash of almond extract in the filling and a few tablespoons of almond flour in the crust. That subtle almond flavor just takes this pie from damn good to freaking amazing.

Fresh Blueberry Pie from www.loveandoliveoil.com

If you know me, you know I have issues with pie crust. We are not friends. It is pretty much assumed that there will be a pie crust ‘incident’ every Thanksgiving. I’ve even managed to screw up a graham cracker crust before, if you can believe it.

So when I told told Taylor I was attempting a double-crusted fruit pie, the fear in his eyes was palpable (let’s just say I’m not the most pleasant person to be around when such ‘incidents’ occur). I think he was worried that I’d bite his head off before the pies were out of the oven. So we were both pretty happy when the crust cooperated. Drama-free pie for all.

Blueberry Gradient from www.loveandoliveoil.com

Short side note since we’re talking about blueberries… I originally posted this spontaneous blueberry art on Instagram, where it promptly became my most-liked photo EVER. I started to think how lovely this would look framed on the wall, and as a result am excited to announce I’ve opened up a small Society6 shop. Currently you can buy this image (and a horizontal version) as an art print, stretched canvas, iphone cases and more. Pretty cool! The plan is to add more of my favorite images to the shop in the coming months (and I’m happy to take requests if there’s an image you’d love to have on your wall!)

</end shameless self promotion>

But, back to pie.

Fresh Blueberry Pie from www.loveandoliveoil.com

I used this easy pie crust recipe from Serious Eats. The theory being that the flakiness doesn’t require visible chunks of butter, but rather creating a paste of butter and flour first creates a beautifully flaky crust that is much easier to work with. Which is very true, to the extent I thought that I f*cked up and added way too much water because the dough was so smooth and pliable (spoiler alert: I didn’t. It’s supposed to be that way.)

Fresh Blueberry Pie from www.loveandoliveoil.com

A 9-inch pie is a lot of pie, especially for two people. Instead, I used two small pie tins (about 4-inches) across. Turns out that in terms of straight volume, one of these tins is almost exactly 1/4 of a 9-inch pie. So half a normal pie recipe yields two mini pies, which is pretty perfect for two people.

Pie math is the best kind of math.

Freshly Picked Blueberries from www.loveandoliveoil.com

I’m not usually one for fruit desserts, but this pie was divine; I didn’t miss the chocolate at all. So good, in fact, that wish I had made a big one, or at least four little ones instead of two.

I guess that means we’ll just have to go back and pick some more blueberries before the season is over… as if the 8 pounds we already picked wasn’t enough.

Fresh Blueberry Pie

Yield: 1 9-inch pie (or 4 6-inch pies)

Cook Time: 1 hour

Total Time: 4 hours

Ingredients:

For Crust:

  • 2 cups (10 ounces) all-purpose flour
  • 2/3 cup (2.5 ounces) almond flour or almond meal
  • 2 tablespoons sugar
  • 1 teaspoon kosher salt
  • 2 1/2 sticks (20 tablespoons) unsalted butter, cut into 1/4-inch pats
  • 6 tablespoons cold water

For Filling:

  • 6 cups (about 2 pounds) fresh blueberries, rinsed and stems removed
  • 1 tablespoon freshly squeezed lemon juice
  • 1/2 teaspoon almond extract
  • 1/4 cup all-purpose flour
  • 1/2 cup white granulated sugar

For Wash:

  • 1 egg
  • 1 tablespoon milk
  • turbinado sugar, for sprinkling

Directions:

  1. Prepare the crust. Combine 1 1/2 cups of flour, almond flour, sugar, and salt in the bowl of a food processor. Pulse to incorporate. Drop butter chunks evenly over surface. Pulse until no dry flour remains and dough just begins to collect in pasty clumps, about 25 short pulses. Redistribute the dough evenly around the bowl of the food processor and sprinkle with remaining flour. Pulse until dough just begins to break apart, about 5 short pulses. Transfer dough to a large bowl.
  2. Sprinkle with water and fold and press with a rubber spatula until dough comes together into a ball. Split in half and form into disks. Wrap each disk tightly in two layers of plastic wrap and refrigerate for at least 2 hours or overnight (at this point dough can also be frozen for up to 1 month).
  3. On a lightly floured work surface, roll out half of the dough to a circle about 13 inches in diameter. Gently ease the dough into a 9-inch pie pan. Trim edges to a 1/2 inch overhang. Refrigerate for at least 30 minutes until ready to use.
  4. To prepare the filling, fold blueberries together with lemon juice and almond extract in a large bowl. Sprinkle with sugar and flour and toss to coat. Transfer to chilled pie crust, berries should mound higher in the center (they will shrink when baked). Roll out remaining dough to the same size and thickness as the first. Gently place on top of the berry filling and trim. (Alternatively, you can cut the crust into strips and weave together to form a lattice top). Tuck edge of top piece over and under the edge of the bottom crust and crimp. Refrigerate until firm, at least 30 minutes.
  5. Preheat oven to 425 degrees F. Whisk egg and milk together to make an egg wash. Brush the top of crust with egg wash and sprinkle generously with turbinado sugar. If making a solid-top pie, cut a few slits in the top crust to allow steam to escape while baking. This is not necessary for lattice-tops. Place the pie on a parchment or foil-lined baking sheet (to catch any overflow) in the middle rack of the oven. Bake for 20 minutes, then reduce heat to 350 degrees F and bake for 30 to 40 minutes more or until crust is golden brown and filling is thick and bubbly. (For 6-inch pies, bake for 15 minutes, then reduce heat and bake for 25 to 35 minutes.) Place on a wire rack to cool completely before serving.

Crust adapted from Serious Eats, filling from Simply Recipes.

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39 CommentsLeave a Comment →

  1. 1
    Posted On July 21, 2014 at 4:46 am

    It’s beautiful and that’s awesome it’s your best-ever! It looks picture-perfect and I love blueberry pie and I love almond extract even more! Delish. Pinned!

    Reply

  2. 2
    Posted On July 21, 2014 at 5:58 am

    That pie crust looks so good! 

    Reply

  3. 3
    Posted On July 21, 2014 at 6:00 am

    Looking at these pies, it is hard to believe you’ve ever had incidents with pie. gorgeous! Almond extract is so intoxicating of a smell…it makes everything better! 

    Reply

  4. 4
    Posted On July 21, 2014 at 6:39 am

    I am not surprised this pie is the best Lindsay! I am a sucker for blueberry pie. 

    Reply

  5. 5
    Posted On July 21, 2014 at 6:49 am

    No matter how fancy pants I try to get with desserts, you simply can’t beat blueberry pie in the summer! Love this classic (and congrats on the crust. It’s a beauty!)

    Reply

  6. 6
    Posted On July 21, 2014 at 6:57 am

    I love the look of this pie! I definitely need to try your version of “the best”! Looks great!

    Reply

  7. 7
    Emma
    Posted On July 21, 2014 at 7:00 am

    As I was scrolling down this post, the blueberry gradient photo immediately caught my eye and — no joke — my first thought was, “I wonder if I can commission an art print of that photo?” And then I read the next paragraph. So I think I have to order it now! Also, count me as someone who would love to see more of your prints for sale. 

    Reply

  8. 8
    Posted On July 21, 2014 at 7:07 am

    This looks fantastic. And a fellow pastry-phobic cook is sending you praise and congrats hugs across the internet for this!!

    Reply

  9. 9
    Posted On July 21, 2014 at 7:36 am

    First: gorgeous pie, yes! But second!! I’m SO GLAD you’re selling your food photos! I would love to have some on my wall! yay! I’m off to check it out! You posted a photo of a sandwich with potato chips recently that took my breath away. I have a private board on pinterest of food photos that inspire the heck outta me, and I think I looked at that photo over and over for weeks! 

    Reply

  10. 10
    Posted On July 21, 2014 at 8:58 am

    Those are perfectly gorgeous pies!

    Reply

  11. 11
    Posted On July 21, 2014 at 9:03 am

    My husband should be glad to know he isn’t the only one who has to duck and cover during a cooking mishap! Seriously, though, looks divine and can’t wait to check out what prints you will have for sale. Food art is the best art!

    Reply

  12. 12
    Posted On July 21, 2014 at 10:06 am

    Love that blueberry photo! Seriously. Gorgeous. And I’m so excited about your Society6 store! That is something I’ve been wanting to do for a while–I think I’m going to look into it. 

    Blueberry pie is my fave! 

    Reply

  13. 13
    Caroline Kipps
    Posted On July 21, 2014 at 10:24 am

    I really like berries of all kinds, and your enthusiasm for this pie just placed it on my list of “make soon.” Lovely post. Lovely photo.

    Reply

  14. 14
    Posted On July 21, 2014 at 10:33 am

    I love blueberry pie, and yours are just beautiful!

    Reply

  15. 15
    Posted On July 21, 2014 at 10:45 am

    These blueberry pies look amazing!!! I can almost taste it through the screen. I’m also in love with your ombre blueberry photo. Great capture!

    Reply

  16. 16
    Posted On July 21, 2014 at 10:48 am

    That ombré blueberry photo is stunning! Despite living in Brooklyn, where there is an abundance of crazy (and delicious) flavors of pie, blueberry will always be my favorite :)

    Reply

  17. 17
    Posted On July 21, 2014 at 11:19 am

    Glad you had good luck with the pie crust finally! Yeah! These photos are stunning….as usual :-)

    Reply

  18. 18
    Posted On July 21, 2014 at 11:28 am

    If math always involved pie, I’m sure I would have gotten MUCH higher grades in school, haha. These little pies are gorgeous, and I will definitely be checking out this pie crust recipe the next time I attempt to make one since I’ve had some “incidents” with them as well. Beautiful blueberry print too! :)

    Reply

  19. 19
    Posted On July 21, 2014 at 1:25 pm

    Yummy!

    Reply

  20. 20
    Posted On July 21, 2014 at 2:04 pm

    Ooh this looks delicious, I’ve never tried making a fruit pie, only a crumble.

    Reply

  21. 21
    Posted On July 21, 2014 at 4:05 pm

    I love blueberries and the addition of almond flavor to this pie! Looks so yummy!

    Reply

  22. 22
    Posted On July 21, 2014 at 4:09 pm

    This recipe looks amazing! And I LOVE the blueberry gradient print! :D 

    Reply

  23. 23
    Posted On July 21, 2014 at 4:54 pm

    Oh, I’m so excited  to try this.  I’m the worst with pie crust, and if this comes out right, I swear I’ll do a back flip.  I’ve had more than my share of incidents.  Your pictures are so enticing and beautiful!

    Reply

  24. 24
    Posted On July 21, 2014 at 5:32 pm

    loving that blueberry print! and this pie!! YUM!

    Reply

  25. 25
    Posted On July 21, 2014 at 5:54 pm

    Yay, pie! Pie pie pie pie pie. :) I rarely manage not to eat all the berries before I get it together enough to make them into a pie, but this may get me to exert my force of will! And that print is definitely something special. Yay!

    Reply

  26. 26
    Posted On July 21, 2014 at 9:15 pm

    Craving this now!

    Reply

  27. 27
    Posted On July 21, 2014 at 9:29 pm

    I love blueberry season!  And your pies look stunning and delicious.  I can imagine the subtle taste of the almond meal and extract and think it is a lovely addition.  Looking forward to trying this recipe!  Oh – yes, your blueberry evolution photo…. it’s an ODE to the blueberry!  Beautiful!  Pinned!

    Reply

  28. 28
    Posted On July 22, 2014 at 1:17 pm

    I am ashamed to admit I have never baked a pie! But this looks so easy and delicious…I will finally give it a try

    Reply

  29. 29
    Posted On July 22, 2014 at 1:40 pm

    I love love love berry pies! I bet the subtle almond flavor is absolutely fantastic! I’m totally going to try it with raspberry pie too :-)

    Reply

  30. 30
    Posted On July 22, 2014 at 2:26 pm

    So beautiful! The pie and the blueberry print!

    Reply

  31. 31
    Posted On July 22, 2014 at 3:27 pm

    I’ve been throwing blueberries into everything lately! I both picked them and recieved a huge container from my uncle’s mom’s farm in Georgia. Best blueberries ever. And I’m very much with you on adding almond. Almond goes well with practically everything. 

    Also, I purchased a blueberry gradient iPhone case! Wahoo!

    Reply

  32. 32
    Posted On July 22, 2014 at 4:04 pm

    I am craving these, they are beautiful!

    Reply

  33. 33
    Posted On July 23, 2014 at 5:27 pm

    OMG! So , when it comes to fruit I’m totally obsessed with blueberries and it just so happens I have a one pound tub that I just bought from TJ’s. So, I’m so looking forward to making this delicious pie this weekend.
    Question: Is it necessary to use almond meal or almond flour? Are there any substitutions? I really am refraining from having to make another trip to TJ’s or Whole Foods. Thanks in advance.

    Reply

  34. 34
    Michele Holmes
    Posted On July 24, 2014 at 7:54 am

    I made this yesterday … OUTSTANDING!!!! The pie crust is to die for!

    Reply

  35. 35
    Posted On July 25, 2014 at 11:32 pm

    My goodness, these pies are absolutely gorgeous. I don’t think I have ever seen pies as pretty as these! 

    Reply

  36. 36
    Alexandria
    Posted On July 29, 2014 at 9:53 pm

    My 8 year old daughter and I made this over the weekend and it is AMAZING!!  So yummy and very easy to make.  Thank you for sharing this recipe! Love your blog! 

    Reply

  37. 37
    Marissa Whitehouse
    Posted On August 7, 2014 at 7:58 am

    I made this to meet my boyfriend’s extended family for the first time. I was extremely nervous since I don’t own a food processor and had to make this crust by hand. Since there’s no instruction in terms of temp of butter, I just knew I’d either over or under worked the dough or destroyed it in some other way. However, I got SO many compliments on this pie. It turned out GORGEOUS, and tasted so very delicious. The crust was even flaky and buttery delicious. Make this pie! My only change would be to use more flour in the berry mixture next time since it didn’t hold it’s shape very well when warmed and sliced. Thanks, Love and Olive Oil!

    Reply

  38. 38
    Posted On August 9, 2014 at 8:43 am

    These pies look gorgeous! I’m particularly impressed that the all-butter dough didn’t shrink much, something I’ve always struggled with when using an all-butter recipe.

    Could you taste the almond flour in the dough?

    Reply

  39. 39
    Posted On August 16, 2014 at 8:38 pm

    The pies look incredible, love the flavour combination of blueberries and almond.

    Reply

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