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Spiced Blueberry Pie Recipe

Spiced Blueberry Pie Recipe

Learn how to make the best homemade Spiced Blueberry Pie with this easy baking recipe. Buttery, flaky pastry cradles juicy blueberries enhanced with warming cinnamon, nutmeg, and star anise for an irresistible dessert that balances sweetness with spice. The perfect way to showcase seasonal berries!
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
55 mins
Serves:
1 pie (8 slices)
An overhead shot of a golden-brown Spiced Blueberry Pie with a beautifully latticed top crust, where deep purple-blue filling bubbles through the gaps. Soft natural light highlights the sugar-dusted pastry's flaky texture and caramelized edges. A slice has been removed, revealing the glossy blueberry filling studded with whole berries suspended in their juices, speckled with cinnamon and nutmeg. The pie rests on a rustic wooden board with scattered fresh blueberries, cinnamon sticks, and star anise surrounding it, with a vintage cake server positioned nearby. Steam visibly rises from the warm filling, carrying the aroma of warming spices and sweet fruit.

Ingredients

<ul class="ingredients-main-list"> <li class="ingredients-single-item">For the pie crust:</li> <li class="ingredients-single-item">300g all-purpose flour</li> <li class="ingredients-single-item">1 tbsp granulated sugar</li> <li class="ingredients-single-item">1/2 tsp salt</li> <li class="ingredients-single-item">225g cold unsalted butter, cubed</li> <li class="ingredients-single-item">60-80ml ice-cold water</li> <li class="ingredients-single-item">1 tbsp apple cider vinegar (helps tenderize the dough)</li> <li class="ingredients-single-item">For the filling:</li> <li class="ingredients-single-item">750g fresh blueberries (frozen work too)</li> <li class="ingredients-single-item">150g granulated sugar</li> <li class="ingredients-single-item">50g light brown sugar</li> <li class="ingredients-single-item">45g cornstarch (for thickening)</li> <li class="ingredients-single-item">2 tsp ground cinnamon</li> <li class="ingredients-single-item">1/2 tsp ground nutmeg</li> <li class="ingredients-single-item">1/4 tsp ground star anise (or allspice)</li> <li class="ingredients-single-item">1/4 tsp ground cardamom</li> <li class="ingredients-single-item">1 tbsp lemon juice</li> <li class="ingredients-single-item">1 tsp lemon zest</li> <li class="ingredients-single-item">1 tsp vanilla extract</li> <li class="ingredients-single-item">For the topping:</li> <li class="ingredients-single-item">1 egg, beaten with 1 tbsp water (egg wash)</li> <li class="ingredients-single-item">1 tbsp demerara sugar (for sprinkling)</li> </ul>

Equipment

<ul class="equipment-main-list"> <li class="equipment-single-item">23cm (9-inch) pie dish</li> <li class="equipment-single-item">Rolling pin</li> <li class="equipment-single-item">Pastry wheel or sharp knife (for lattice)</li> <li class="equipment-single-item">Pastry brush</li> <li class="equipment-single-item">Pie shield or aluminum foil</li> </ul>

Directions

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Make the pie dough: In a large bowl, whisk together flour, sugar, and salt. Add the cold cubed butter and use a pastry cutter or your fingertips to work it into the flour until pea-sized pieces remain. This creates pockets of butter that will produce flaky layers during baking. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> Combine ice water and apple cider vinegar in a small cup. Gradually add the liquid to the flour mixture, a tablespoon at a time, stirring gently with a fork until the dough just begins to come together. It should be shaggy but hold together when pinched. Be careful not to overwork or add too much water, which would develop gluten and make your crust tough. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> Divide the dough into two portions, one slightly larger (about 60%) for the bottom crust. Shape each into a flat disc, wrap in plastic wrap, and refrigerate for at least 1 hour or up to 2 days. Cold dough is essential for a flaky crust as it prevents the butter from melting before hitting the hot oven. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> Prepare the filling: In a large bowl, gently toss blueberries with both sugars, cornstarch, all the spices, lemon juice, zest, and vanilla extract. The cornstarch will thicken the juices as they release during baking, preventing a soggy bottom crust. Let the mixture sit for 15 minutes to allow flavors to meld. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> Preheat your oven to 200°C (400°F) with a rack in the lower third position. Place a baking sheet on the rack to preheat (this helps cook the bottom crust properly). </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Roll out the larger disc of dough on a lightly floured surface to about 3mm thickness and a diameter of approximately 30cm. Roll the dough onto your rolling pin and unroll it over your pie dish. Gently press it into the dish, leaving about 1cm overhang. Refrigerate while you prepare the lattice top. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Roll out the second disc to similar thickness. Using a pastry wheel or knife, cut it into strips about 2cm wide for the lattice. You'll need approximately 10-12 strips. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Remove the chilled bottom crust from the refrigerator and pour in the blueberry filling, mounding slightly in the center. Arrange half the dough strips across the pie in one direction, then weave the remaining strips perpendicular to create a lattice pattern. Trim the edges to 1cm beyond the rim, then fold the bottom crust over the lattice strips and crimp decoratively. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> Brush the lattice thoroughly with egg wash, making sure to get into all the crevices, then sprinkle generously with demerara sugar for a beautiful sparkle and crunch. </li> <li class="MethodStepper"> <h4 class="step-title">Step 10</h4> Place the pie on the preheated baking sheet and bake for 20 minutes at 200°C (400°F). Then reduce the temperature to 175°C (350°F) and continue baking for 35-40 minutes more, until the filling is bubbling vigorously and the crust is deep golden brown. If the edges brown too quickly, cover them with a pie shield or strips of aluminum foil after about 25 minutes of baking. </li> <li class="MethodStepper"> <h4 class="step-title">Step 11</h4> Allow the pie to cool on a wire rack for at least 3 hours before slicing. This crucial resting period allows the filling to set properly – cutting too soon will result in a runny filling. The pie tastes wonderful slightly warm or at room temperature, and pairs beautifully with vanilla ice cream or lightly whipped cream. </li> <li class="MethodStepper"> <h4 class="step-title">Step 12</h4> Store any leftover pie loosely covered at room temperature for up to 2 days, or refrigerated for up to 5 days. You can rewarm individual slices in a 150°C (300°F) oven for about 10 minutes to recrisp the crust. </li> </ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Spiced Blueberry Pie?

The key ingredients are fresh blueberries, warming spices (cinnamon, nutmeg, star anise, and cardamom), all-purpose flour, cold butter, sugar, cornstarch, lemon juice and zest. These combine to create a perfectly balanced sweet-tart filling with aromatic spice notes.

How to cook Spiced Blueberry Pie at home?

Learn how to cook Spiced Blueberry Pie by first making a buttery crust, then preparing a spiced blueberry filling with cinnamon, nutmeg and star anise. Create a lattice top, brush with egg wash, and bake at 200°C for 20 minutes, then reduce to 175°C for 35-40 minutes until golden and bubbling. Allow to cool completely before slicing.

Why is my blueberry pie filling runny?

Runny filling typically results from insufficient cornstarch or not cooking the pie long enough. Ensure you're using the full 45g cornstarch and bake until the filling is visibly bubbling through the lattice. Most importantly, allow the pie to cool completely (at least 3 hours) before slicing.

Can I use frozen blueberries for fruit pie instead of fresh?

Yes, frozen blueberries work perfectly in pie recipes! Use them directly from frozen—do not thaw first as this releases too much liquid. You may need to add an extra tablespoon of cornstarch and bake 5-10 minutes longer to compensate for the additional moisture.

What makes a truly flaky pie crust?

The secret to a flaky pie crust is keeping everything cold—especially the butter—and minimal handling. The cold butter pieces create steam pockets during baking that form flaky layers. The addition of apple cider vinegar helps tenderize the dough by preventing too much gluten development.

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Then reduce the temperature to 175°C (350°F) and continue baking for 35-40 minutes more, until the filling is bubbling vigorously and the crust is deep golden brown." }, { "@type": "HowToStep", "name": "Cool Completely", "text": "Allow the pie to cool on a wire rack for at least 3 hours before slicing. This crucial resting period allows the filling to set properly." }, { "@type": "HowToStep", "name": "Store", "text": "Store any leftover pie loosely covered at room temperature for up to 2 days, or refrigerated for up to 5 days. You can rewarm individual slices in a 150°C (300°F) oven for about 10 minutes to recrisp the crust." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "158" }, "review": [ { "@type": "Review", "author": "Sofia Martinez", "datePublished": "2024-06-10", "reviewBody": "Perfectly spiced and not overly sweet! The star anise and cardamom add such a delightful complexity to the blueberries. My family couldn't get enough of this pie - it disappeared within hours!", "name": "Deliciously Balanced Flavors", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Akira Tanaka", "datePublished": "2024-06-08", "reviewBody": "I've been looking for a signature dessert to bring to gatherings, and I've finally found it! The lattice top turned out beautifully and everyone was impressed. The warming spices make this pie stand out from traditional versions.", "name": "My New Signature Dessert", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Elena Popescu", "datePublished": "2024-06-05", "reviewBody": "When I served this at my dinner party, all my guests demanded the recipe immediately! The crust was perfectly flaky and buttery, while the filling had just the right consistency - not too runny, not too firm. Will definitely make again!", "name": "Crowd-Pleasing Success", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Liam O'Connor", "datePublished": "2024-06-03", "reviewBody": "I've tried many blueberry pie recipes over the years, but this spiced version is better than my grandmother's (though I'd never tell her that!). The addition of star anise and cardamom elevates this to a whole new level. Worth every minute spent in the kitchen!", "name": "Superior to Traditional Recipe", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Aisha Mahmood", "datePublished": "2024-05-30", "reviewBody": "I was intimidated by making a lattice top, but the detailed instructions made it achievable even for a novice baker like me. The warm spices complement the blueberries perfectly without overwhelming them. 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