Blueberry Cardamom Pie
intro
A bright, warmly spiced twist on classic American blueberry pie, with aromatic cardamom balancing sweet-tart juicy berries in a buttery flaky crust.
Ingredients
Steps
Make the pie crust
In a large food processor, combine 315g all-purpose flour and 3/4 tsp fine sea salt. Add 226g cold cubed unsalted butter, and pulse 8-10 times until the mixture forms coarse, pea-sized butter crumbs. Drizzle in 60ml ice water, pulsing 2-3 more times, adding up to 20ml extra ice water only if the dough remains dry and crumbly when squeezed. Split the dough into two equal discs, wrap tightly in plastic wrap, and chill in the refrigerator for 30 minutes before rolling.
Roll the bottom crust
Preheat your oven to 200°C (400°F). Lightly flour a clean work surface, and roll one chilled dough disc into a 30cm (12-inch) circle that is 3mm (1/8-inch) thick. Gently lift the dough and drape it over a 23cm (9-inch) standard pie dish, pressing it firmly against the bottom and up the sides of the dish. Trim any overhanging dough to a 2.5cm (1-inch) border around the dish edge, and chill the lined dish in the fridge for 10 minutes while you prep the filling.
Mix blueberry filling
In a large mixing bowl, toss together 680g rinsed dried blueberries, 100g (1/2 cup) granulated sugar, 24g cornstarch, 1.5 tsp ground cardamom, 1 tsp lemon zest, 15ml lemon juice, and the remaining 1/4 tsp fine sea salt. Stir gently until all blueberries are evenly coated in the spice and starch mixture, taking care not to mash the delicate berries. Let the mixture sit for 5 minutes to allow the blueberries to release a small amount of natural juice.
Assemble the pie
Remove the chilled crust-lined pie dish from the fridge, and pour the blueberry filling evenly into the crust, spreading it into a smooth, single layer. Roll the second chilled dough disc into a matching 30cm (12-inch), 3mm-thick circle. Drape the top crust over the filling, then trim the top crust to match the 2.5cm overhang of the bottom crust. Crimp the two crust edges together tightly with your fingers or a fork to seal, and cut 4 small 2cm slits in the top crust to allow steam to escape during baking.
Bake the pie
Brush the entire top crust and crimped edges with the beaten egg, and sprinkle evenly with the remaining 1 tablespoon (13g) granulated sugar. Place the pie on a rimmed baking sheet to catch any bubbling juices, and bake at 200°C (400°F) for 25 minutes. 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 through the steam slits.
Cool and serve
Remove the baked pie from the oven, and transfer it to a wire rack to cool completely at room temperature for a full 2 hours before slicing. This cooling time allows the cornstarch-thickened filling to set fully, preventing runny slices. Serve at room temperature or slightly warmed, with optional whipped cream or vanilla ice cream if desired.
Tips
2.Never skip the full 2-hour room temperature cooling period; slicing the pie early will cause the thickened filling to run out of the crust, creating messy, loose slices.
3.If the crimped pie edges darken faster than the rest of the crust during baking, wrap them in a narrow strip of aluminum foil halfway through the lower-temperature baking phase to prevent burning.
Made this for a neighborhood potluck last weekend and people were asking me for the recipe before they even finished their first bite! The cardamom adds this warm, cozy depth that regular blueberry pie totally misses — total game changer. 10/10 will make again.
OMG my whole family is obsessed! I used frozen wild blueberries since fresh were out of season and it still turned out perfectly. The crust was flaky, the filling wasn’t too runny, and that hint of cardamom? Chef’s kiss. My kids loved it — even my super picky 7 year old ate two slices.
Took this on a post-hike picnic with friends last week and it was gone in 10 minutes flat. I will say, make sure you leave enough time for the crust to chill — I rushed that step my first go and it shrank a ton, but the flavor was still unmatched.
This looks so good! I’ve never made a pie from scratch before — is this doable for a total beginner? The medium difficulty tag has me a little nervous, I usually stick to boxed brownies lol.
Made this for our Fourth of July cookout and everyone raved! I added a tiny bit of lemon zest to the filling to brighten it up and it paired so nicely with the cardamom. Will absolutely be adding this to my regular holiday pie rotation.
Wait the cook time says 1 hour 50 minutes — is that including prep and chill time for the crust? I’m trying to plan when to make this for my sister’s birthday dinner this weekend and want to make sure I budget enough time!
I made this last night and it was incredible, but my filling came out a little runny even after letting it cool for 2 hours. Did I do something wrong? I used fresh blueberries like the recipe said.
Y’ALL. I brought this pie to my office potluck today and I’m not exaggerating when I say three people asked if I bought it from a fancy bakery. The cardamom is such an unexpected, perfect touch — SO good, I’ll never make regular blueberry pie again!
I loooove cardamom so I upped it to a full teaspoon instead of the 3/4 the recipe calls for, and it was absolute perfection. I served it with a scoop of vanilla bean ice cream on top and my husband said it’s the best dessert I’ve ever made. 10/10, no notes.
I made this with a gluten free all purpose flour blend for the crust since my daughter has celiac, and it turned out amazing! I was worried the crust would be crumbly but it held together perfectly and was just as flaky as regular crust. This is going to be our go-to summer pie from now on.
Made this for my roommate’s birthday and it was a total hit! I was on a budget so I used store-bought crust (don’t judge me lmao) and it still slapped. The cardamom makes it taste so fancy even with the shortcut, 10/10 would recommend for broke college students who want to impress their friends.