Blueberry Brown Butter Pie
intro
Nutty caramelized brown butter pairs with juicy, sun-ripened blueberries in a flaky all-butter crust for a bright, rich twist on classic summer fruit pie.
Ingredients
Steps
Prepare flaky pie crust
In a large mixing bowl, whisk 1 1/2 cups (180g) all-purpose flour and 1/2 tsp (2.5g) fine sea salt to combine. Cut 8 tbsp (113g) cold cubed unsalted butter into the flour using a pastry cutter until the mixture forms coarse crumbs with pea-sized butter clumps. Drizzle in 4 tbsp (60ml) ice water 1 tablespoon at a time, mixing gently until the dough comes together into a shaggy ball. Flatten into a 1-inch thick disk, wrap tightly in plastic wrap, and chill in the refrigerator for 30 minutes.
Cook nutty brown butter
Heat the remaining 6 tbsp (85g) unsalted butter in a light-colored stainless steel saucepan over medium-low heat, swirling the pan every 30 seconds. Cook for 5-7 minutes until the butter melts, foams, then forms golden-brown, nutty-aromatic toasted milk solids at the pan bottom. Immediately pour the brown butter (including all browned solids) into a heatproof glass bowl to stop cooking, and let cool for 15 minutes at room temperature.
Roll and line pie dish
On a lightly floured work surface, roll the chilled pie dough into a 12-inch circle that is 1/8-inch thick. Gently lift the dough and drape it over a 9-inch standard glass pie dish, pressing it firmly against the dish bottom and up the sides. Trim dough overhang to 1 inch, crimp the edges into a decorative ruffled pattern, and return the lined dish to the refrigerator to chill for 15 minutes while you prepare the filling.
Combine blueberry filling
In a large mixing bowl, gently toss 4 cups (560g) dried fresh blueberries with 3/4 cup (150g) granulated sugar, remaining 1/4 cup (30g) all-purpose flour, remaining 1/2 tsp (2.5g) sea salt, 2 tbsp (30ml) lemon juice, 1 tsp lemon zest, 1 tsp vanilla extract, and the fully cooled brown butter. Stir carefully until all blueberries are evenly coated, taking care not to burst the berry skins.
Assemble pie for baking
Remove the chilled pie crust from the refrigerator, and pour the blueberry filling into the crust, spreading it into a smooth, even layer. Brush the crimped crust edges with the beaten egg, and sprinkle 1 tsp granulated sugar over the crust for a crisp, shiny golden finish. Place the assembled pie on a rimmed baking sheet to catch any bubbling drips during baking.
Bake until bubbly
Preheat oven to 375°F (190°C). Bake the pie on the middle oven rack for 50-55 minutes, until the crust is deep golden brown and the filling bubbles vigorously around the edges. If the crust edges darken too quickly after 30 minutes of baking, wrap them loosely in strips of aluminum foil to prevent burning. Once baked, remove the pie from the oven.
Cool fully before serving
Transfer the baked pie to a wire cooling rack and let it rest completely at room temperature for a minimum of 2 hours to allow the filling to set fully. Slice and serve at room temperature, with optional freshly whipped cream if desired.
Tips
2.Resist the urge to slice the pie early: the filling needs the full 2 hours of cooling time to set, as starch thickeners continue to work as the pie cools to prevent runny slices.
3.If using frozen unsweetened blueberries, do not thaw them before tossing into the filling; add 1 extra tablespoon of flour to account for extra moisture released as they bake.
OMG this blueberry brown butter pie was the absolute star of our neighborhood potluck last weekend! The nutty, toasty brown butter pairs so perfectly with the tart, juicy fresh blueberries, I must have had 10 different people track me down to ask for the recipe. My kids even begged me to make another one before the week was out. SO good, 10/10, will be making this all summer long!
Tried this for my wife’s birthday dinner since blueberry pie is her all-time favorite, and wow, the brown butter addition is a total game changer. I was a little intimidated by browning butter for the first time (the medium difficulty rating felt like a fair warning!) but the instructions were super clear and I didn’t burn it at all. She said it’s the best pie she’s ever had, so I’m calling that a total win.
Made this for Sunday family dinner and it was a huge hit, but I found the cook time ran a little long for my oven — I ended up pulling it out at 68 minutes instead of the full 80 because the crust was getting too dark around the edges. Flavor was still incredible though, that brown butter note is insane.
I made this last month for a girls’ night and everyone went crazy for it, so I’m making it again for my big 4th of July cookout! Quick question: can I prep the brown butter and blueberry filling a day ahead for meal prep? I want to get as much done early as possible so I’m not stuck in the kitchen while everyone’s hanging out.
SO good! I added a tiny bit of lemon zest to the filling like I do with all my blueberry pies, and it complemented the brown butter so well. The crumb topping? *Chef’s kiss* I was worried a medium difficulty recipe would be too much for my casual baking skills, but it came together way easier than I expected. Already shared the link to my whole family group chat!
Took this to my office potluck yesterday and it was gone in 10 minutes flat. I’ve made a lot of blueberry pies over the years but the brown butter adds such a deep, cozy, nutty flavor that makes it feel way fancier than it is. Only quick note is I’d recommend letting it cool fully for at least 2 hours before slicing — I cut into mine a little too early when it was still warm and the filling was a little runny, but it firmed right up after an hour in the fridge and tasted absolutely perfect. Will absolutely be making this again!