Blueberry Pie with Purple Berry Crust (2024)

Ingredients

Scale

Purple Berry Crust: (gluten-free version below)

• 2 1/2 (335g) cups unbleached all-purpose flour
• 1 teaspoon salt
• 1 cup (6oz) all vegetable shortening (can use half shortening and half real unsalted butter, if not dairy-free)
• 1–2 tablespoons maple syrup or sugar
• 3–5 tablespoons powder from freeze dried blueberries or berry puree*
• 4–6 tbsp ice cold water, or until dough comes together

Blueberry Filling:

• 6 cups (30oz) fresh blueberries
• 3/4 cup (95g) coconut sugar or sugar, or more to taste
• 5 tablespoons (37.5g) tapioca flour/starch
• zest and juice of 1 small lemon
• pinch of salt

Gluten-Free Purple Berry Pie Crust:

• 2 1/4 cup gluten-free all-purpose flour
• 1/4 cup tapioca flour/starch (tapioca helps with the elasticity, but can also use additional gf all-purpose flour)
• 1–2 tablespoons maple syrup or sugar
• 1 teaspoon xanthan gum (optional, but does help dough to be more flexible)
• 1/2 teaspoon salt
• 1/2 cup (80g) vegetable shortening
• 1/2 cup (4oz) cold butter, regular or dairy-free
• 3–5 tablespoons powder from freeze dried blueberries or berry puree*
• 4–6 tablespoons ice cold water

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Purple Berry Crust:

1. Combine flour(s), and salt (and xanthan gum if making gluten-free version) in a small bowl or food processor. Blend in shortening/butter just until crumbly and no large chunks of fat remain.
2. If using freeze dried berries, combine blueberry powder and 2–3 tablespoons water in a separate bowl to make a paste.
3. Add berry paste or puree to flour mixture, along with sweetener, mixing just until combined.
4. Stir in cold water, one tablespoon at a time, just until flour comes together to form a ball of dough.
5. Knead a few times, if needed, to get a uniform color. Shape into a flat disc, cover, and refrigerate while you make the filling.

Filling:

1. Preheat oven to 375ºF.
2. In a medium bowl, mash half of the blueberries to release their juices.
3. Stir in sugar, tapioca starch, lemon zest and juice.
4. Fold in remaining whole berries and set aside while you roll out crust.

Roll Pie Crust:

1. My Pie Plate is considred deep dish, so use a deep dish pan if you can. If not, you may have extra filling left over.
2. Cut a little less than half of the dough from the disc. Shape into a circle and place between two sheets of parchment paper to roll out.
3. Roll crust into a large circle, a few inches larger than your pie plate.
4. Transfer the crust to your pie plate. Use the parchment paper to invert your crust into the pan, if it’s delicate.
5. Gently fit the crust into the bottom and up the sides of the pan. Trim off any excess and add the dough to the other disc.
6. Refrigerate bottom crust while you prepare the top crust.
7. You can make a lattice crust or place a whole sheet of crust on top of your pie, just remember to cut a few slits for steam to escape.
8. To make the crust like in the pictures, roll out the second larger disc of dough into a long oval, about the same width as your pie plate, if not larger.
9. To make the twisted lattice, cut the dough widthwise into 1/4-inch strips. I used about 30 strips, but you can space them out or make the strips wider to take up more space.
10. Twist two strips together and set aside. When you have your lattice strips all done, remove the bottom pie crust from the fridge and fill with blueberry filling.
11. Weave the strips into a lattice pattern on top of the filling, trimming any that hang over the edge.
12. Leave the edge plain, or use a cutter or hand cut leaves to decorate the edge.
13. Place pie onto a baking sheet and bake for 45–60 minutes, just until crust is lightly brown and filling is bubbly. If crust edges begins to brown too much, cover the edges with tin foil halfway through baking.
14. The center of the pie will be liquidy if cut right after baking. The filling begins to set as it cools. I find the pie is much better the next day.