Blueberry Cloudberry Pie
intro
A bright, sweet-tart summer pie pairing juicy blueberries with honeyed golden cloudberries, baked in a flaky buttery crust for a perfectly balanced fruit-forward treat.
Ingredients
Steps
Prep and chill crust
In a large mixing bowl, whisk 2 ½ cups (315g) all-purpose flour, 1 tbsp (12g) granulated sugar, and 1 tsp (5g) fine sea salt to combine. Add 1 cup (226g) cold cubed butter, and use your fingertips to rub butter into flour until the mixture forms coarse, pea-sized crumbs. Drizzle in 6 tbsp (90ml) ice water 1 tablespoon at a time, mixing gently until the dough just comes together with no dry flour patches. Split dough into two discs (one slightly larger for the bottom crust), wrap tightly in plastic wrap, and chill in the refrigerator for 30 minutes before rolling.
Roll bottom crust layer
Preheat your oven to 400°F (200°C). Lightly flour a clean work surface, and roll the larger chilled dough disc into a 12-inch (30cm) circle that is ⅛-inch (3mm) thick. Carefully lift the dough and drape it over a 9-inch (23cm) standard glass pie dish, pressing it gently into the bottom and up the sides of the dish. Trim any overhanging dough to 1 inch (2.5cm) beyond the dish rim, and chill the lined dish in the fridge for 10 minutes while you prepare the filling.
Mix berry filling
In a large mixing bowl, gently toss 3 cups (450g) blueberries, 1 ½ cups (225g) cloudberries, ⅔ cup (135g) granulated sugar, 3 tbsp (24g) cornstarch, 1 tbsp (15ml) lemon juice, 1 tsp (2g) lemon zest, and remaining ¼ tsp (1g) fine sea salt until all berries are evenly coated in the starch-sugar mixture. Let the mixture rest for 5 minutes to allow the berries to release a small amount of juice, then stir once more to redistribute any settled cornstarch at the bottom of the bowl.
Assemble the pie
Remove the chilled crust-lined pie dish from the fridge, and pour the berry filling evenly into the crust, spreading it in a smooth, even layer. Dot the top of the filling with the remaining 2 tbsp (28g) cold cubed butter. Roll the second smaller dough disc into an 11-inch (28cm) circle that is ⅛-inch (3mm) thick, and drape it over the top of the filling. Trim the top crust overhang to match the bottom crust, then crimp the two crust edges together tightly to seal in the filling. Cut 4 small 1-inch slits in the top crust to allow steam to escape during baking.
Bake the pie
Brush the entire top crust and crimped edge with the egg wash (1 beaten egg mixed with 1 tbsp/15ml heavy cream). Place the pie on a rimmed baking sheet to catch any bubbling drips, and bake at 400°F (200°C) for 25 minutes. Reduce the oven temperature to 375°F (190°C), and bake for an additional 25-30 minutes, until the crust is a deep golden brown and the filling is visibly bubbling thickly through the steam slits.
Cool before serving
Remove the pie from the oven, and transfer it to a wire rack to cool completely for a minimum of 2 hours at room temperature before slicing. This resting time allows the starchy filling to set fully, so slices hold their clean shape instead of running. Serve slices at room temperature, with a dollop of freshly whipped cream if desired.
Tips
2.If using frozen cloudberries, do not drain off their released amber juice before mixing into the filling—this juice carries the berry’s signature honeyed flavor, and the cornstarch will thicken it fully as the pie bakes.
3.Never slice the pie while it is hot! The filling requires the full 2-hour room temperature cool time to set; rushing this step will result in runny, loose slices that do not hold their shape.
OMG this pie was the star of our Labor Day potluck! I was a little nervous tracking down fresh cloudberries but my local gourmet market had frozen ones and they worked perfectly. The balance of sweet blueberries and tart cloudberries is *chef’s kiss* and the flaky crust came out exactly as written. My kids begged for seconds before I even finished serving everyone! SO good.
Made this for our Sunday family dinner and everyone raved. I’m usually a peach pie guy but this berry combo is a game changer. Only note: it took me a little longer than the stated cook time to get the filling set, probably because my oven runs a little cool, so definitely keep an eye on it the last 10 minutes.
Made this last minute for my book club meetup and everyone asked for the recipe! I added a tiny bit of lemon zest to the filling to brighten it up even more and it paired so well with the sweet berry flavors. The crust recipe is my new go-to for all fruit pies now, honestly.
First time ever making a fruit pie from scratch and I was so intimidated by the medium difficulty rating, but the instructions were so clear! The lattice top was way easier than I thought it would be thanks to the step-by-step tips. My roommates said it’s better than the pie from our favorite local bakery. 🥧
Brought this to our neighborhood block party and it was gone in 10 minutes flat! Multiple people came up to me asking if I bought it from a fancy bakery, haha. The cloudberries add such a unique, bright tartness that you don’t get from a regular blueberry pie—total showstopper.
I foraged wild cloudberries on a hike last month and froze them, so this recipe was the perfect way to use them! The wild ones have a little extra tartness that paired so well with the sweet blueberries I picked up at the farmers market. 10/10, will be making this every year when cloudberries are in season.
I prepped the crust and the berry filling ahead of time on Sunday and baked this up for my kid’s soccer team potluck on Wednesday, and it tasted just as fresh as if I’d made it day of! The only thing I did different was add a crumb topping instead of a full top crust because I was short on time, and it was still amazing. Knocked one star off because I wish the recipe noted how well the components hold up in the fridge for make-ahead prep, but otherwise it was perfect.
I made this with a gluten-free all purpose flour blend for the crust (the 1:1 kind with xanthan gum) and it turned out incredible! I was worried the texture would be off, but it was flaky and buttery just like a regular wheat crust. My whole family (even the non-gluten-free folks) devoured it.
I had cloudberry jam from a trip to Norway a while back and used that mixed with fresh blueberries when I couldn’t find whole cloudberries, and it was still chef’s kiss. The warm spices in the filling complement the berries so perfectly, not too overpowering at all. Served it with vanilla bean ice cream and it was the perfect end to our dinner party.
I’ve been making pies for 40+ years and this recipe is a new favorite. The ratio of sugar to berries is spot on—so many berry pies are cloyingly sweet these days, but this lets the natural tartness of the cloudberries and the brightness of the blueberries shine. Don’t skip the egg wash on the crust, it gives it that perfect golden crunch.
Made this for my dorm floor potluck and everyone lost their minds! I couldn’t find fresh or frozen cloudberries anywhere near campus so I used a mix of raspberries and a little lingonberry jam I found at the campus market as a substitute, and it still slapped. Only downside was my dorm oven is super tiny and I had to bake it for almost an hour and a half total, but that’s not the recipe’s fault really.
Made this for my boyfriend’s birthday and he said it’s the best dessert I’ve ever made him! We had it with fresh whipped cream, and the combination of the buttery crust, sweet blueberries, and tart cloudberries was absolute perfection. I will say, it is a little time consuming, so make sure you give yourself enough time to let the crust chill like the recipe says.
I swapped the butter for vegan cold butter and used coconut sugar instead of white sugar to make this vegan, and it came out amazing! The flavors still blended perfectly, and none of my dinner guests could tell it was vegan. I love that the recipe is flexible enough for easy swaps without ruining the final product.