Blueberry Pie

Blueberry Pie | Faith, Hope, Love, and Luck Survive Despite a Whiskered Accomplice

This recipe went really wrong, and once again I predicted it; I knew it would need more thickener, but of course I ignored logic and rushed headfirst into disaster. To make a long story short, I baked my pie, let it cool, realized the filling was very soupy, picked off all of the crust decorations, poured the filling into a saucepan, added two tablespoons of tapioca flour, brought it to a boil, and then dumped it all back into the pie shell, and garnished the pie again with the removed crust decorations. The pie was still edible, if a bit on the congealed side, but the only other option was to pour the whole thing into a blender and make blueberry pie smoothies. Don’t get me wrong; I’m sure they would have been some kick-butt smoothies, but it wasn’t quite what was I aiming for. Luckily, none of the pie-partakers seemed to mind the congealed factor, and the pie plate returned home almost empty, so I’m considering this somewhat saved disaster a lucky win. Just a head’s up; I altered the recipe below to reflect how the pie should actually be made, but feel free to muck it all up like I did if you want to go that route and indulge in some blueberry pie smoothies.

Blueberry Pie | Faith, Hope, Love, and Luck Survive Despite a Whiskered Accomplice

Ingredients: Filling:

  • 2 Pounds (6 Cups) Fresh Blueberries
  • 4 Tablespoons Cornstarch
  • 2 Tablespoons Tapioca Flour
  • 1/2 Teaspoon Ground Cinnamon
  • 1 Teaspoon Kosher Salt
  • 1 Cup Granulated Sugar
  • Zest and Juice of 1 Lemon


  • 1 1/2 Cups All-Purpose Flour
  • 2 Tablespoons Granulated Sugar
  • 1 Teaspoon Kosher Salt
  • 1/2 Cup Very Cold Unsalted Butter, Cut into Small Pieces
  • 1 Teaspoon Vanilla
  • Vodka (Approximately 19 Teaspoons)



  1. Preheat oven to 425 degrees.
  2. Combine all of the filling ingredients in a large saucepan, and heat over high heat, stirring constantly.
  3. Cook until the sauce becomes very thick, remove from heat, and set aside.
  4. Combine flour, sugar, and salt.
  5. Add the butter and work it into the flour mixture with your hands, just until you have pea-sized pieces of butter speckled through out the dough.
  6. Sprinkle the flour mixture with the vanilla, and then add the vodka a teaspoon at a time, until the dough comes together.
  7. Pat the dough into a disk, and turn it out onto a flour-covered surface.
  8. Roll the dough out into a large circle, using a flour-covered rolling pin.
  9. Place the crust into a pie plate, cut off any excess dough, and press the edge of the crust down with the tines of a fork.
  10. Use any extra dough to make cut out designs for on top of the pie.
  11. Brush the crust designs and edges with an egg wash, and then sprinkle with turbinado sugar.
  12. Bake for 20 minutes on the lowest rack in your oven.
  13. Remove the pie and cover with a couple of layers of tin foil, and then bake on the middle rack of your oven for 10 minutes.

Blueberry Pie | Faith, Hope, Love, and Luck Survive Despite a Whiskered Accomplice


  • Fold the rolled pie crust in half, and then in half again, before placing the pointed tip of the fold in the exact center of the pie dish.
  • Make optional dough designs at least a 1/4-inch thick.


  • Serve warm with vanilla ice cream.
  • Add the zest of 1 orange and 2 tablespoons of Grand Marnier in lieu of the lemon zest and juice.
  • Add ground almonds to the dry ingredients of your piecrust.

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