Blueberry Pie with a Twist

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Blueberry Pie with a Twist

star rating (17) rate this recipe »
Published prior to 2008

Blueberry pie is blueberry pie, right? Not much you can do to change it. Well, it ain't necessarily so. We discovered that simmering the blueberries in wine before using them enhances their flavor; they don't taste like wine, just more like themselves.

We always use frozen blueberries for pie, considering the price and intensely seasonal availability of fresh. We find simmering the frozen berries in wine before using them allows them to thaw and release some of their liquid; the liquid then evaporates as the berries gently simmer. This prevents the finished pie from being watery, in addition to giving it great flavor.

You can chose from two kinds of crusts: Our Favorite Pie Crust Recipe, made with white flour, or the following one with whole wheat pastry flour. To my mind, they're equally delicious; the whole-wheat flour makes a darker, less traditional-looking crust, but its color harmonizes nicely with the dark purple-blue of the berry filling.

Whole-Grain Crust
1 1/2 cups (5 5/8 ounces) whole wheat pastry flour
4 teaspoons buttermilk powder (optional)
1/4 teaspoon salt
1 1/2 tablespoons (3/8 ounce) confectioners' sugar
1/4 teaspoon baking powder
1/2 cup (1 stick, 4 ounces) cold unsalted butter
5 tablespoons (2 1/2 ounces) ice water

6 cups (24 ounces) frozen blueberries
1/2 cup (4 ounces) fruity red wine; use blueberry wine, if you can find it
1/4 teaspoon cinnamon
1/4 teaspoon allspice
1 teaspoon vanilla extract
1 cup (4 ounces) confectioners' sugar
1/4 cup (1 7/8 ounces) brown sugar
1/4 teaspoon salt
2 tablespoons (1 ounce) lemon juice
3 tablespoons (1 1/2 ounces) butter, melted
1/4 cup (1 ounce) King Arthur Unbleached All-Purpose Flour

To make the crust: First, choose which crust you'd like to make: a light crust, using all-purpose flour; or a whole-grain crust, using whole wheat pastry flour. The light crust will be marginally more tender and flaky; but if you're dipping your toe into the waters of whole-grain baking, this whole wheat pastry flour piecrust is a delicious place to start.

In a medium-sized bowl, whisk together the flour of your choice (all-purpose or whole wheat pastry flour), buttermilk powder, salt, sugar, and baking powder. Cut the butter into small cubes, and work it into the dry ingredients (using your fingers, a pastry blender or fork, or a mixer) until the dough is unevenly crumbly. Sprinkle in the ice water, mixing until the dough is cohesive. Grab a handful; if it holds together willingly, and doesn't seem at all dry or crumbly, you've added enough liquid.

Divide the dough roughly in half, making one half slightly larger than the other. (If you've made the crust with all-purpose flour, the two pieces should be about 8 ounces and 6 ounces; using whole wheat pastry flour, make them about 7 ounces and 6 ounces.)

Shape each piece of dough into a disk. Working with one disk at a time, roll the edges along a floured work surface (as though the disk were a wheel), in order to smooth them out. Pat the disks till they're about 1-inch thick, wrap them in plastic wrap, and refrigerate overnight, or for up to 3 days.

To prepare the blueberries: Place the berries in a large saute pan, preferably 12-inch. Add the wine. Simmer the berries gently, over medium-low heat, until the liquid in the bottom of the pan is syrupy; this will take about 45 minutes. Remove from the heat. This step can be done the day before; refrigerate berries overnight.

Remove both pieces of dough from the refrigerator. Allow them to warm a bit and become flexible, about 30 minutes. Preheat the oven to 375°F.

Flour your work surface, and roll the larger piece of dough into a 12-inch circle. Transfer the dough to a 9-inch regular (not deep-dish) pie pan that's at least 1 1/4 inches deep; leave the edges hanging over the edge of the pan.

To prepare the filling: In a medium-sized bowl, combine the blueberries and their juice, the spices, vanilla, sugars, salt, and lemon juice, stirring to combine. Mix in the butter, then the flour.

To assemble and bake the pie: Spoon the filling into the crust. Roll the remaining piece of dough into an 11-inch circle, and lay it atop the filling. Bring the hanging edges of the bottom crust up and over the top crust, rolling and squeezing them together, then crimping decoratively. Cut three slashes in the top of the pie, to allow steam to escape. Brush the top crust with milk and sprinkle with coarse sugar, if desired.

To bake the pie: Bake the pie for 30 minutes. Lay a sheet of aluminum foil gently on top, covering the entire crust. Bake for an additional to 30 to 40 minutes, until the crust is golden brown and you can see the berries bubbling through the slits in the crust. Remove the pie from the oven, and allow it to cool to room temperature, at least 5 hours. Serve with vanilla ice cream, if desired. Yield: 8 to 10 servings.


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  • star rating 08/19/2014
  • Grace from
  • star rating 06/01/2014
  • DA from Hobe Sound, FL
  • Made this pie today, the crust and filling were...well...WOW! Simply one outstanding pie. The wine really does bring out the flavor of the blueberries. Crust was tender, flaky and held together beautifully. The filling thickened nicely and slices were "photo perfect". This is a keeper.
  • star rating 05/24/2014
  • mebren1121 from KAF Community
  • I made this pie two days ago. I gave it 5 stars because it was delicious, even though I didn't care for the taste of the allspice. Next time I make this pie, the allspice won't be in it. I'll use all cinnamon. My husband loved the pie, but he didn't know the blueberries had been simmered in wine, and I'm not going to tell him either because he doesn't like wine! The pie thickened up beautifully! I tried another piece of pie the day after it was made and the allspice taste had almost disappeared, but I still won't use it next time. And YES, there will be a 'next time' because Blueberry Pie is one of our favorites! I did not use this crust recipe. I used my Mother's pie crust recipe, which we think is the best for all pies!
  • star rating 01/09/2014
  • from
  • My review is for the filling only. I used my go-to crust recipe I used frozen, mixed berries. The pie was amazing! So delicious. Try it, you'll love it!
  • star rating 05/14/2013
  • Amanda from Fairfax, VT
  • I've made this pie a few times now. The first couple of times, it didn't seem to thicken up enough. This last time, it seemed to thicken up really well, much earlier than expected, even. The crust was a bit hard, so maybe I baked it for too long? It was delicious, but perhaps I'll use less--or even entirely omit--the cinnamon next time. It was surprisingly too strong. Great recipe that I'll surely use again.
  • star rating 04/09/2013
  • MommyofKyle from KAF Community
  • I used this recipe for crust for Thanksgiving pumpkin pies. They were very good! I'll be using this recipe a lot, for any pie I want to make. I'll be making this blueberry pie recipe very soon!
  • star rating 11/20/2012
  • Carolyn from Kansas
  • This gets a "wow" from my house too. I used leftover port for the wine, and it was fantastic.
  • star rating 09/16/2012
  • tngranny1 from KAF Community
  • I made this for my mother. Blueberry is her all time favorite. She ate all but two pieces. I ate two and while I like a sweeter pie it was prefect for her. My blueberrys were very tart and I could have added more sugar and I will the next time but the taste is very good. I added lemon zest which I'll leave out next time because the zest over powered the blueberrys. The wine does bring out the blueberrys try it it's well worth it.
  • star rating 07/23/2012
  • pieprincess from KAF Community
  • i'm not one to make blueberry pie that often, but this recipe intrigued me; I had to try it--WOW; I was so impressed especially how the filling tasted and thickened after it was refrigerated overnight and baked. And delicious ! The only tweek I may try next time is to add a tablespoon of orange marmalade to add more citrus-great recipe !
  • star rating 05/15/2011
  • emumma2007 from KAF Community
  • Really good! I didn't have a satisfactory wine, so I used lemonade and will probably use it anytime I make this. Another option might be a dark juice. This went to a community dinner and the comments were terrific.
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