It doesn’t matter if you aren’t into pie; everyone is into Round Swamp Farm’s Blueberry deliciousness. There’s something about how the filling caramelizes and oozes through the crust. It’s the definition of sweet, tangy, chewy, crispy and savory perfection. You’ll probably go all in and eat it right out of the pan, and we won’t judge you. Here’s our version of the half-pie, half-cobbler—a blueberry pie recipe to make at home.
Serves 6–8
Ingredients
5-6 cups ripe blueberries
2 tsp lemon juice
1 lemon rind, grated
1 cup & 2 tbsp sugar
2 1/4 cups flour
1/2 tsp cinnamon
1 1/4 tsp baking powder
1/2 tsp salt
1/2 lb chilled butter, cut into cubes
2 large eggs
1/4 cup milk
Vanilla ice cream (optional)
2 tbsp ribboned basil (optional)
Directions
Preheat your oven to 375˚F. In a large mixing bowl, gently combine the berries, lemon juice, lemon rind, 3/4 cup sugar, 1/4 cup flour, and 1/4 tsp cinnamon. Transfer this mixture to a deep baking pan and bake for about 20 minutes, until the fruit is bubbling.
While the fruit bakes, mix together the rest of your flour (2 cups), 1/4 cup sugar, baking powder and salt. Using a pastry cutter, two knives or your fingers, work the butter into the flour mixture until it has a coarse consistency.
In a small bowl, beat the milk and eggs together. Next, add the wet ingredients to the flour mixture and stir until just combined. Spread the crumble evenly over the berries.
Combine 2 tbsp sugar and 1/4 tsp cinnamon in a small bowl. Sprinkle over the top of the pie and bake until golden, about 25 minutes.
Serve your blueberry pie with vanilla ice cream and sprinkle with basil ribbons.
We hope you enjoy our blueberry pie recipe. See more of our baking content below!
