Blueberry Basil Pie

Blueberry Basil Pie by Natalie Paramore 2
You guys! I am so sorry. I’ve been holding back on you. I mean THIS pie. BLUEBERRY pie. It’s lovely isn’t it? And perfect for summer aka something you should be making right now. Yes, go right now, go bake! I had a lot of fun with this pie. It’s one of those simple ones, like the strawberry pie I made, that are just always a good idea. I suppose that begs the question of when is pie not a good idea, who I am to judge? I can almost always find a reason for pie. Dinner party? Pie. Going to my Granny’s house? Pie. Monday? Definitely pie.
Blueberry Basil Pie by Natalie ParamoreBlueberry Basil Pie by Natalie Paramore 5
And the reason for always pie? I mean I think these photos speak for themselves! It always amazes me how a few simple ingredients can completely transform into something totally different. That is the magic in baking, when somehow cooking goes from being an art to being science. You need just the right amount of this to mix with that but if the temperature is hot, you might need a little more water and on and on it goes. That magical science stuff.
This is where baking turns into life, how two seemingly unrelated paths comes together and forge something totally different. Ok maybe that is just my life? When something happens and out of nowhere you’re like oh! that thing two years, totally helping me out now. Funny how that magical life stuff works. Just when I am ready to give up on something, boom, out of nowhere something comes up and reminds me why all this hard work is worth it. Like pie. Makes ¬†sense, right? Keep working that flour, water and ice cold butter and before you know it, the most beautiful buttery dough. As pie as in life. You’re welcome.
Blueberry Basil Pie by Natalie Paramore 4
Blueberry Basil Pie by Natalie Paramore 3
Blueberry Basil Pie by Natalie Paramore 7
Now onto the recipe!

Blueberry Basil Pie

Makes one 9 inch pie


For the Crust:

  • 1 1/4 cups All-Purpose Flour
  • 1/2 teaspoon Salt
  • 1/2 cup Water, Cold
  • 7 tablespoons Butter, Cold
  • 1 Egg, For brushing crust

For the Filling:

  • 2 cups Fresh Blueberries
  • 1/4 cup Brown Sugar
  • 1/4 cup Fresh Basil, Torn


For the Crust:

  1. Sift flour and salt together. Cut butter into cubes and place in freezer for 5 minutes to get cold.
  2. Using a fork, stir butter cubes into flour mixture until well coated.
  3. Add water and use hands to work dough into a ball.
  4. Place dough in the freezer for 15 minutes to get cold again.
  5. Work dough until smooth on a floured surface. Separate into two equal parts.
  6. Roll out each dough ball until as thin as a penny.
  7. Gently press half the dough into the pie pan.

For the Filling:

  1. Heat blueberries and brown sugar in a pot over medium heat until the sugar dissolves. Stir in basil. Let cool for 15 minutes.
  2. Add filling to pie pan. Cut desired silts into remaining pie dough.
  3. Places over the top and seal by pressing the edges together.
  4. Brush whisked egg on top.
  5. Bake for 45 minutes or until pie crust is golden brown and filling is bubbling.
  6. Let pie cool for an hour then serve.

Related Posts Plugin for WordPress, Blogger...

Natalie Paramore

The places I go, the things I do and what I eat.



This site uses Akismet to reduce spam. Learn how your comment data is processed.

Shop My Favorites