Blueberry Basil Pie
intro
A bright, herb-kissed twist on classic American blueberry pie, with jammy summer blueberries, aromatic fresh basil, and a buttery flaky crust perfect for warm-weather picnics.
Ingredients
Steps
Prepare flaky crust
In a large food processor, combine 315g all-purpose flour and ½ tsp fine sea salt. Add 226g cold cubed unsalted butter, pulse 8-10 times until butter pieces are the size of small peas. Drizzle in 60-80ml ice water 1 tablespoon at a time, pulsing just until the dough clumps together (do not overmix). Split dough into two equal 200g discs, wrap tightly in plastic wrap, and chill in the refrigerator for 30 minutes at 4°C (40°F).
Mix berry filling
While the dough chills, in a large ceramic mixing bowl combine 680g rinsed, thoroughly dried blueberries, 15g finely chopped fresh sweet basil, 100g granulated sugar, 32g cornstarch, remaining ½ tsp sea salt, 1 tsp lemon zest, and 30ml fresh lemon juice. Toss gently with a wooden spoon until all blueberries are evenly coated in the sugar-starch mixture, then let rest for 15 minutes at room temperature to release natural berry juices.
Roll bottom crust
Preheat your oven to 200°C (400°F). Remove one chilled dough disc from the fridge, place on a lightly floured work surface, and roll into a 30cm (12-inch) circle that is 3mm (⅛-inch) thick. Carefully lift the dough and drape it over a 23cm (9-inch) standard glass pie dish, pressing it gently into the bottom and up the sides, leaving a 2.5cm (1-inch) overhang around the dish edge. Trim any excess dough beyond the overhang with sharp kitchen shears.
Fill pie shell
Pour the rested blueberry-basil filling and all accumulated juices into the dough-lined pie dish, spreading it into a slightly mounded even layer. Dot the top of the filling with the remaining 28g cold cubed butter to add richness and encourage even browning of the top crust as the pie bakes.
Add top crust
Roll the second chilled dough disc into another 30cm (12-inch), 3mm thick circle. Drape it over the top of the filled pie. Trim the top crust to match the 2.5cm overhang of the bottom crust, then fold the two crust edges together and crimp tightly with your thumb and forefinger to seal. Cut 5 small 2cm slits evenly spaced across the top crust to allow steam to escape during baking, then brush the entire top surface and crimped edges with the beaten egg wash (1 egg mixed with 15ml water).
Bake until bubbly
Transfer the baking sheet with the pie to the preheated oven. Bake at 200°C (400°F) for 25 minutes, then reduce the oven temperature to 190°C (375°F) and bake for an additional 30-35 minutes, until the crust is deep golden brown and the filling is visibly bubbling thickly through the steam slits. If the crimped edges brown faster than the rest of the crust, cover them with a 5cm wide strip of aluminum foil halfway through baking to prevent burning.
Cool fully before serving
Remove the baked pie from the oven and transfer it to a metal wire cooling rack set on the kitchen counter. Let it cool completely for a minimum of 3 hours at room temperature before slicing, to allow the cornstarch-thickened filling to set fully and prevent runny slices.
Tips
2.Never skip the full 3-hour cooling time: the filling continues to set as it cools, and cutting the pie while warm will result in runny, loose slices even if the filling looked fully set when it came out of the oven.
3.Use fresh sweet Genovese basil for this recipe, not dried basil or Thai basil: dried basil adds a stale, harsh flavor, while Thai basil has a strong anise note that clashes with the sweet blueberries.
OMG y’all, this blueberry basil pie was the star of our neighborhood potluck last weekend! I was nervous the basil would taste weird with blueberry but it’s such a bright, herby kick that cuts the sweetness perfectly. My kids begged for second slices before they even finished their first! Only note is I added a tiny extra splash of lemon juice because our blueberries were super sweet, would 100% make again.
Solid pie recipe! The basil blueberry combo is way better than I thought it would be, I was skeptical at first. Only knock is the cook time felt a little long for a weeknight, I ended up having to throw it together last minute for a dinner guest and it took closer to 2 hours 15 minutes with prep. Tasted amazing though, guest asked for the recipe!
Game. Changer. I’ve been making plain blueberry pie for our Sunday family dinners for 15 years and I will never go back. The basil adds such a sophisticated twist that even my super picky teen said was ‘actually not mid, mom.’ Win in my book! I used a store-bought crust to save time and it still turned out chef’s kiss.
Taste is 10/10, but I struggled a little with the crust crumbing when I tried to crimp the edges! I followed the measurements exactly, not sure if my kitchen was too hot? Flavor is unreal though, the basil simple syrup trick for the filling is genius. Brought it to my office potluck and everyone raved.
Yeehaw, this pie slapped! I grew up picking wild blueberries with my grandma out in East Texas and never thought to pair em with basil from my garden. Used fresh wild berries and homegrown basil, baked it on my back porch oven for a family BBQ, and every last slice was gone in 10 minutes. Even my brother who hates ‘fancy food’ went back for thirds.
I veganized this by swapping the butter for coconut oil in the crust and using cornstarch instead of the egg wash, and it turned out SO good! The basil is such a nice unexpected flavor, I brought slices to my plant-based potluck and three people asked for the recipe link before they left. Will be making this all blueberry season!
I’ve been baking pies for over 60 years and this recipe is a new favorite! I grow basil in my windowsill and always have extra blueberries in the freezer from summer picking, so this was the perfect way to use them up. My bridge club ladies all asked for the recipe, said it was the best pie they’d had all year. Don’t skimp on the fresh basil, dried just won’t cut it here!
Made this in my tiny dorm kitchen with my roommate for our floor’s end-of-semester party! It was a little tricky working with the limited counter space and my oven runs hot so I had to turn it down 25 degrees, but everyone lost their minds over it. Who knew basil in pie was good? Definitely worth the effort even for a beginner-ish baker like me.
I make a new pie for every monthly church potluck and this one broke my record for most recipe requests! The sweet, herby flavor is so unique, people kept guessing what the ‘secret ingredient’ was the whole time. I topped mine with a little basil whipped cream like the recipe suggested and that was chef’s kiss. 10/10, will be in my regular rotation.
Made this for a post-hike picnic with my trail crew and it was the perfect reward after 8 miles uphill! Packed it in my cooler and it held up great, even when it was 75 degrees out at the trailhead. The basil makes it taste so fresh, not heavy like a lot of fruit pies can be. Already planning to make it for our backpacking trip next month, just gonna pre-slice it for easy trail snacks.
Flavor was great, but I messed up the filling ratio and it came out a little runny? I think I didn’t let the blueberries drain enough after washing them. Tasted amazing over vanilla ice cream even with the runny filling, just wish it had set better like the photos.
Just pulled this out of the oven and my whole apartment smells incredible!!! I used gluten-free all purpose flour for the crust and frozen wild blueberries, and the dough came together so easily even with the GF swap. Can’t wait for it to cool so I can dig in, already know it’s gonna be my go-to summer dessert.
Super solid recipe, I adjusted for high altitude by adding an extra tablespoon of flour to the filling and baking it 5 minutes longer, turned out perfect! The basil flavor is so bright, I brought it to a dinner party and everyone thought I got it from a fancy bakery. Only note is I wish there was a little more basil flavor, next time I’ll add a couple extra leaves.
SO good! I served this at my Juneteenth cookout over the weekend and it was a massive hit. I added a handful of chopped fresh peaches from my tree to the filling with the blueberries and it paired so well with the basil, like summer in a bite. My cousin who swears he doesn’t like ‘weird herb desserts’ ate two slices and asked for the recipe. Win!
I enter a pie contest every year at our county fair and this recipe got me first place in the fruit pie category!!! The judge said the basil addition was ‘creative, balanced, and perfectly executed’ and I have this recipe to thank. I used a lattice top and brushed it with a little basil simple syrup before baking for extra shine and flavor, 100% recommend that trick.
First time making a pie from scratch ever and this was way less intimidating than I thought! The instructions were super clear, even for a total newbie like me. My only mistake was forgetting to cover the crust edges with foil halfway through so they got a little darker than I wanted, but the flavor is insane. My roommates are already begging me to make it again.
I swapped 1/4 of the all purpose flour in the crust for sourdough discard (I know, very Seattle of me) and it added the perfect subtle tang that balanced the sweet blueberries and earthy basil so well. Used blueberries I picked myself out near Mount Rainier last weekend and it’s honestly the best pie I’ve ever made. Don’t knock the sourdough crust swap till you try it!
Just had my first bite and WOW. I was skeptical because I’m usually a chocolate dessert only person, but my partner convinced me to try this for our date night in and I’m obsessed. The basil cuts the sweetness so it’s not cloying, and the crust is perfectly flaky. We’re eating it with a scoop of salted caramel ice cream and it’s literal heaven.
Made this for a beach day with friends and it held up surprisingly well in the Florida humidity! I was worried the crust would get soggy but I blind baked it like the recipe said and it stayed crisp even after sitting in the cooler for a few hours. The flavor is so fresh and bright, perfect for hot summer days by the water. Next time I’ll add a little lime zest instead of lemon for a more tropical twist!