Blueberry Grand Marnier Pie
intro
Juicy sun-ripened blueberries baked in a flaky buttery double crust, brightened with orange-kissed Grand Marnier for a sophisticated summery twist on classic fruit pie.
Ingredients
Steps
Make the pie crust
In a large food processor, combine 315g all-purpose flour and 1/2 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 when squeezed (do not overmix, as this creates tough crust). Split dough into two equal discs, wrap tightly in plastic wrap, and chill in the refrigerator for 30 minutes to relax gluten and firm butter.
Mix blueberry filling
In a large ceramic mixing bowl, toss 700g dried fresh blueberries with 150g granulated sugar, 24g cornstarch, 1 tsp fresh orange zest, 30ml fresh lemon juice, 1/2 tsp fine sea salt, and 60ml Grand Marnier. Stir gently with a silicone spatula to avoid bursting blueberries, until all berries are evenly coated. Let the mixture rest 10 minutes at room temperature to release natural juices, stirring once gently after 5 minutes.
Roll out bottom crust
Preheat oven to 200°C (400°F), with a rack positioned in the lower third of the oven. Remove one chilled dough disc from the fridge, roll on a lightly floured work surface to a 30cm (12-inch) circle, 3mm (1/8-inch) thick. Gently lay the rolled dough into a 23cm (9-inch) standard pie dish, pressing it firmly against the bottom and fluted sides, leaving a 2.5cm (1-inch) overhang around the dish edge. Trim any excess dough longer than 2.5cm with kitchen shears.
Assemble the pie
Pour the rested blueberry filling and all accumulated purple juices into the crust-lined pie dish, spreading it into a flat, even layer. Roll the second chilled dough disc into a 28cm (11-inch) circle, 3mm (1/8-inch) thick. Drape it over the top of the filling, press the top and bottom crust edges together firmly to create a tight seal, then crimp the edge decoratively with your thumb and forefinger or a fork. Cut 4 evenly spaced 2.5cm (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 evenly with the prepared egg wash, then sprinkle 1 tbsp coarse sanding sugar evenly over the top for a crisp, sweet crust. Place the pie on a rimmed aluminum baking sheet to catch any bubbling fruit drips. Bake at 200°C (400°F) for 25 minutes, then reduce oven temperature to 180°C (350°F) and bake for an additional 30-35 minutes, until the crust is deep golden brown and thick purple filling bubbles vigorously through the steam vents.
Let pie cool completely
Transfer the hot baked pie directly from the baking sheet to a wire cooling rack. Let it cool completely at room temperature for a minimum of 2 hours before slicing, to give the cornstarch-thickened filling time to set firmly. Slicing the pie while hot will result in runny, loose filling that does not hold its shape.
Tips
2.If using frozen blueberries instead of fresh, do not thaw them before mixing into the filling, and add 1 extra tablespoon (8g) of cornstarch to absorb the extra juice released as the berries bake.
3.If the crimped crust edges turn deep golden brown before the full bake time is up, wrap the edges in a narrow strip of aluminum foil to shield them from direct heat and prevent burning.
OMG this pie was the star of our 4th of July cookout! The Grand Marnier adds such a warm, citrusy kick that cuts the sweetness of the blueberries perfectly. I was worried the medium difficulty would be too much for my mediocre baking skills, but the steps were so straightforward! My sister-in-law asked for the recipe before she even finished her first slice. 10/10 will make again for our next potluck.
Made this for my family’s Sunday dinner and it was a huge hit! The kids even ate the crust, which they usually pick off and leave on their plates. My only note is that 1 hour 45 minutes cook time felt a little long for a weeknight, so next time I’ll save this for weekend meals. Definitely a keeper though!
Game changer! I’ve made a ton of blueberry pies over the years and adding Grand Marnier? Why didn’t I think of that sooner? The orange liqueur pairs so beautifully with the sweet, tart berries, and the flaky crust recipe included is chef’s kiss. Brought this to my book club and everyone went back for seconds. SO good.
The flavor was incredible, but I ran into a little trouble with my crust getting too dark around the edges before the filling was set. I ended up having to cover it with foil halfway through, which I wish had been mentioned in the recipe notes. Still tasty, just a little stressful to troubleshoot mid-bake!
Made this for a neighborhood potluck last weekend and people were literally lining up for a slice! I added a little extra Grand Marnier (maybe an extra tablespoon, oops) and it was still perfectly balanced, not boozy at all. The crumble top? *Chef’s kiss* 100% making this for Thanksgiving this year.
I was nervous to bake with liqueur for the first time but this was so approachable! The Grand Marnier doesn’t make it taste like alcohol at all, it just adds this deep, bright orange note that makes the blueberries taste even more like summer. Served it with vanilla bean ice cream and my boyfriend said it’s the best dessert I’ve ever made. Win!
This pie was delicious, but I was wondering if there’s a way to make it without the alcohol? We have a couple family members who don’t drink for religious reasons, and I’d love to make this for our next family gathering without worrying about it.
Just pulled this out of the oven and my whole apartment smells like heaven!!! I haven’t even had a bite yet but the filling set perfectly, the crust is golden, I already know it’s gonna slap. Wait quick question—how long do I need to let it cool before slicing? I’m so impatient lmao.
Made this for my grandma’s 82nd birthday and she said it’s better than the blueberry pie her own mom used to make!!! That’s the highest praise I could ever get. The hint of orange is so elegant, it feels fancy but it’s so cozy at the same time. 10/10, no notes.
Pretty solid pie! I messed up the crust a little because I overworked the dough, but that was 100% my bad, not the recipe’s fault. The filling was perfect, not too sweet, the Grand Marnier adds such a nice depth. Next time I’ll make sure not to manhandle the crust so much.
I’ve made this pie three times in the last month! First for a work potluck, then for my kid’s soccer team end-of-season party, then just because my husband begged me to. I love that it’s impressive enough to bring to events but not so fussy that I can make it on a random Tuesday night. Absolute staple in my recipe box now.
SO good. I was a little skeptical about adding orange liqueur to blueberry pie but it just works. I served it with homemade whipped cream that I spiked with a tiny splash of Grand Marnier too, to tie the flavors together, and my guests went wild. Will absolutely be making this again all summer long while blueberries are in season.