Blueberry Coriander Pie
intro
A bright, aromatic twist on classic American blueberry pie, pairing juicy summer blueberries with warm, citrusy coriander in a buttery flaky crust.
Ingredients
Steps
Prep and chill crust
In a large bowl, mix 315g (2.5 cups) all-purpose flour and 1 tsp fine sea salt. Cut in 226g (1 cup) cold cubed unsalted butter with a pastry cutter until the mixture forms coarse crumbs with pea-sized butter clumps. Drizzle in 75ml (1/3 cup) ice water 1 tablespoon at a time, mixing gently until the dough just comes together without being sticky. Split the dough into two equal discs, wrap tightly in plastic wrap, and chill in the refrigerator for 30 minutes. Preheat your oven to 190°C (375°F) once the dough is nearly finished chilling.
Roll bottom crust
Remove one dough disc from the fridge and let it rest at room temperature for 5 minutes to soften slightly, so it does not crack when rolled. Roll the dough on a surface lightly dusted with 16g (2 tbsp) all-purpose flour to a 12-inch circle that is 1/8-inch thick. Gently lay the rolled dough into a 9-inch glass pie dish, pressing it firmly against the bottom and up the sides, leaving a uniform 1-inch overhang around the dish rim. Trim any excess dough longer than 1 inch with kitchen shears.
Make blueberry filling
In a large mixing bowl, toss 680g (6 cups) fresh blueberries with 100g (1/2 cup) granulated sugar, 24g (3 tbsp) cornstarch, 1.5 tsp ground coriander, 1 tsp fresh lemon zest, and 30ml (2 tbsp) fresh lemon juice until every blueberry is evenly coated in the sugar-spice mixture. Let the filling sit for 10 minutes at room temperature to allow blueberries to release a small amount of juice, then stir once more to redistribute any settled cornstarch and coriander.
Assemble the pie
Pour the rested blueberry filling into the crust-lined pie dish, spreading it into a smooth, even layer. Dot the top of the filling with 28g (2 tbsp) cold cubed unsalted butter. Roll the second dough disc on the lightly floured surface to an 11-inch circle that is 1/8-inch thick. Lay the top crust over the filling, trim the edges to match the 1-inch overhang of the bottom crust, then crimp the two crust edges together tightly to create a sealed rim. Cut 4 evenly spaced 2-inch slits in the top crust to allow steam to escape during baking.
Bake until golden
Brush the entire top crust and crimped rim with egg wash made by beating 1 large egg with 15ml (1 tbsp) whole milk, then sprinkle the surface evenly with 1 tbsp coarse sugar. Place the pie on a rimmed baking sheet to catch any bubbling filling drips, then bake on the middle rack of the preheated 190°C (375°F) oven for 50 to 55 minutes. The pie is done when the crust is a deep golden brown and the filling is bubbling vigorously through the steam slits. If the crimped edges brown too quickly, cover them with a foil ring or pie shield after the first 30 minutes of baking.
Cool and set pie
Remove the baked pie from the oven and transfer it to a wire cooling rack. Let the pie cool completely at room temperature for a full 2 hours before slicing; this resting period allows the cornstarch-thickened filling to set fully and prevents runny slices. Serve at room temperature or slightly chilled, with optional freshly whipped cream if desired.
Tips
2.Do not skip the 2-hour cooling period, even if the pie looks fully set when it comes out of the oven; cutting into warm pie will cause the filling to run out of the crust.
3.For the brightest, most aromatic coriander flavor, grind whole coriander seeds fresh just before making the filling; pre-ground coriander stored for months will taste flat and muted.
OMG y’all, this blueberry coriander pie was a total game changer at our neighborhood potluck last weekend! I was nervous the coriander would taste weird with blueberries but it adds this warm, citrusy depth that is SO good. Even my super picky 7 year old asked for a second slice!
This was really tasty! The only issue I had was my crust got a little too brown around the edges before the filling was fully set. I ended up covering it with foil halfway through bake time which fixed it, but wish I’d thought to do that earlier! We served it with vanilla bean ice cream after Sunday dinner and everyone raved.
I made a gluten free version of this using my go-to almond flour crust and it turned out INCREDIBLE. The coriander is such a genius pairing with blueberries — I never would’ve thought to put those two together! My partner said it’s the best pie I’ve ever made, and I bake a lot of pie.
My wife found this recipe and made me make it for our Fourth of July cookout and I’m not even gonna lie, I was skeptical. Coriander in a fruit pie? C’mon. But man, was I wrong. This thing disappeared in 15 minutes flat. People were asking me for the recipe before they even finished their first slice. 10/10.
Made this for my dorm floor potluck and people were banging on my door asking for seconds! I didn’t have a pie dish so I used a square baking pan and made it like a crumble bar instead, still worked perfectly. Such a flexible, forgiving recipe for us newbie bakers.
I entered this pie in our county fair baking contest last week and WON FIRST PLACE in the fruit pie category!!! The judges kept going on about how unique and balanced the flavor was. I cannot thank you enough for this recipe, it’s going in my permanent rotation forever.
This is such a great make-ahead dessert for weeknight treats! I baked it on Sunday, sliced it up, and kept it in the fridge for after school snacks all week. My kids loved it — they didn’t even notice the “fancy spice” as they called it, they just thought it was regular blueberry pie that tasted extra good.
Flavor was amazing, but I think I messed up the filling ratio? My pie came out super runny even after letting it cool for the full 2 hours the recipe said. I used wild blueberries instead of regular cultivated ones, maybe that’s why? Still tasted great with my morning coffee, just wasn’t sliceable.
I’ve been making blueberry pie every summer for 20 years and this recipe just knocked my old go-to right out of the recipe box. I was worried the nearly two hour cook time would be a hassle, but it was totally worth every minute! The coriander adds that little something something that makes it stand out from every other blueberry pie on the block. I’ll be serving this at our family reunion next month for sure!
Made this for my girlfriend’s birthday dinner last night and she said it was better than the pie we had on our trip to Maine last year. Win for me! The medium difficulty rating was accurate, I’m a pretty casual cook and didn’t have any trouble pulling it off, just took a little patience with the crust.
I was so sure coriander in a sweet pie would be a weird, savory mess but my roommate begged me to make this with her. Turns out it’s actually really good! It’s not overpowering at all, just gives the blueberries a little warm, nutty boost. We topped ours with whipped cream and ate half the pie in one sitting oops.