Blueberry Pie – Easy and Fast Dessert

I am relatively new to blueberry pie or blueberries in general. Sure, blueberries have been around for ages, but who pays three Euros for a handful of them. They never seemed worth it. Maybe you’ve heard, they are considered superfood now. That translates to you can actually afford them in frozen section. Only a few months ago I found a package in the grocery store that was affordable and bought them without any idea what to do with them.

They stayed in the freezer for a while. A long while. Then on TV somebody was eating or making blueberry pie and I figured that I could try that. Apple pie was huge hit and family favourite, so why not try a new kind of pie. For whatever reason I thought that blueberries were sour. I’ll admit that I was an idiot. They are so sweet and the recipe I used topped them with a crazy amount of sugar. Don’t get me wrong, it was delicious. Maybe I should make some changes so that not everything was so incredibly sweet. So, my experimenting started. Jacqueline might only cook in the bedroom, but I only experiment in the kitchen. Can you tell that I love Tina Fey? I had almost perfected my blueberry pie, until I could no longer get my hands blueberries.

Last week it finally happened, I found blueberries. There were flashing lights and angels singing (I didn’t think you existed). After I saw the price tag I saw a different kind of light because I almost passed out. I bought the bullet anyways because I had promised blueberry pie for Christmas Eve dessert, when I thought I could find them anywhere. I did all my baking yesterday, because I for once in my life wanted to spend a calm Christmas day and as I was not going to cook dinner it was going to be now or never. It is not Christmas if not at least something goes wrong, at least in my family. It took me all day to make a blueberry pie, (which went great), an apple pie – salted caramel style (which was a delicious disaster, more on that some other time) and some Philadelphia style vanilla ice cream. Today was supposed to be calm, but I keep forgetting that I’m Spanish, so we’ll be cleaning and panicking. Panicking and cleaning. Nobody is coming over, it’s just what we do.

Now, here is my blueberry pie recipe. In all honesty, it’s so I don’t forget. No piece of paper with a recipe on it is save from landing in the bin. Especially when everybody is frantically cleaning. I’m quite proud of it. I made the crust in the food processor, like they do on TV. I’m feeling real fancy now. Watch out Martha Stewart, I’m coming armed with a rolling-pin in my fuzzy slippers with a tea towel tugged into my pyjama bottoms.


Blueberry Pie



2 cups cake flour

1 Tsp salt

1 Tsp sugar

6 Tbl cold butter (can be replaced by all shortening, but it will be softer)

6 Tbl cold shortening

6-8 Tbl cold/iced water (I use it straight from the tap)


500 gr frozen blueberries

3/4 cups sugar

1 Tbl lemon juice

1 cinnamon stick

3 Tbl cornstarch

Some milk


  1. Put all dry ingredients for the crust in either a bowl or the food processor and mix them together.
  2. Add the butter and shortening and knead them in or pulse until there are no more big cubes left.
  3. Add a tablespoon of water at a time and knead or pulse until the dough comes together and does not break apart. Wrap it in saran wrap and chill it in the fridge for one hour.
  4. Put all the ingredients for the filling in a pot and put it on high heat. Bring it to a boil. Once the juices are released from the blueberries and everything is boiling delude the cornstarch in some cold water and start stirring it into the blueberries a little bit at a time. Leave it to thicken to pudding-like consistency. Take the of the heat and leave them to cool, it shouldn’t be steaming as you use it.
  5. Preheat the oven to 180 °C/390 °F.
  6. Grease your baking dish and roll out 2/3 of the chilled dough. Use your rolling-pin to transfer the dough into the dish and make sure the edges are covered and it lies flat. Add your filling and remove the cinnamon stick. Roll out the leftover dough and either cover it completely or latticed. If you cover it completely poke some holes in it so it can release the steam. Close the sides.
  7. Brush the top with a little milk to improve the colour.
  8. Put it in the lower third of the oven and bake it for 40-45 minutes until golden.
  9. Serve it warm with some vanilla ice cream.

So, this is it. I find it quite easy, if I may say so myself. Hopefully it will travel well. I’m not the greatest decorator, but to make it look more like Christmas I squeeze a cookie cutter into the dough lightly and poked holes into it with a skewer. I think it looks alright, despite being super simple. Whether you celebrate Christmas or not (I hate to alienate people), hopefully you will have a wonderful time. You do not need a holiday to make pie.

May you have the best time, however you like to spend it. Happy holidays to all of you.


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