I love blueberry pie. As a kid, we had blackberries (which I was recently informed are not the same) growing across the street. Every year, I would ask for a blackberry cobbler for my birthday. One year, I asked my mom why I never got to have a real birthday cake. At a friend’s birthday party. In front of everyone. Apparently, she was mortified. I was weird.
But I love fruit desserts. It’s a real thing, y’all.
One time, I even made a blueberry pie as a surprise dessert one summer at my house. Alone. As a middle school student.
I’m weird. Still.
This is my spin on a blueberry pie and if you love blueberries, here you go!
Rosemary Blueberry Pie
1½ Pints Fresh, Dry Blueberries
3/4 Cup White Sugar
3 Tablespoons Cornstarch
½ Cup Apple Juice
Sprig of Rosemary, finely chopped
1 Lemon, zested
1 Tablespoon Butter
If you’re using a pre-made crust, good for you. If you’re stubborn and refuse to be defeated by the ridiculous challenge of homemade crust, here is my recipe. Poke a few holes into your crust with a fork and bake for about 20 minutes at 400. Just until it is a light, golden brown.
Combine everything but your butter in a large saucepan over medium-high heat. Let your blueberries get all bubbly and juicy and cook uncovered until it becomes a little frothy and thick.
Pour your filling into your crust and cut your butter into pieces over the mixture. Top your blueberries with the rest of your crust in whatever fancy way that you would like and cut your butter into several chunks over the top. If you like, you can even sprinkle a little cinnamon and sugar on top for some added fancifulness .
Bake at 425 for about 25 minutes, until it’s all bubbly and your crust is perfectly, beautifully browned. If you notice that the crust on top is browning too quickly or too much, make a tent out of foil to cover it.
Hope you enjoy this recipe as much as I do!