Blueberry Pecan Pie
intro
A nutty, fruity twist on classic Southern pecan pie, pairing buttery toasted pecans with plump sweet blueberries in a flaky golden crust for a cozy holiday treat.
Ingredients
Steps
Prep crust and toast pecans
Preheat your oven to 180°C (350°F). Roll the pie crust into a 30cm (12-inch) circle, press it firmly into a 23cm (9-inch) pie dish, crimp the edges decoratively, and prick the crust bottom 8 times with a fork. Spread pecan halves in a single layer on a rimmed baking sheet, toast for 6-8 minutes until fragrant, then set aside to cool for 10 minutes.
Blind bake pie crust
Line the pressed crust with parchment paper, fill with 400g (2 cups) of ceramic pie weights or dried beans, and blind bake at 180°C (350°F) for 12 minutes. Carefully lift out the parchment and weights, then bake the crust for 3 more minutes until the bottom is lightly set and no longer doughy. Set the partially baked crust aside to cool for 5 minutes while you prepare the filling.
Mix filling base
In a large mixing bowl, whisk together the cooled melted butter, packed light brown sugar, light corn syrup, room-temperature eggs, vanilla extract, fine salt, and ground cinnamon until completely smooth with no visible sugar lumps, about 1 minute of steady whisking. Avoid over-whisking to prevent excess air incorporation, which can cause the filling to crack as it bakes.
Layer pie fillings
Spread the cooled toasted pecans in an even layer across the bottom of the partially baked crust. Scatter the well-drained blueberries evenly over the pecans, then slowly pour the smooth liquid filling over the top to fully coat all nuts and berries. Gently tap the pie dish on the counter 2-3 times to release any trapped air bubbles.
Bake the assembled pie
Place the assembled pie on the middle rack of the preheated 180°C (350°F) oven, and bake for 45-50 minutes. The pie edges will be fully set, while the 5cm (2-inch) center will have a soft, Jell-O-like jiggle when the dish is gently shaken; it will set fully as it cools. If the crimped crust edges turn deep golden after 30 minutes of baking, wrap them in a 2.5cm (1-inch) wide strip of aluminum foil to prevent burning.
Cool before serving
Remove the baked pie from the oven, transfer it to a wire cooling rack, and let it rest completely at room temperature for 2 full hours before slicing. Do not cut into the pie early, as the warm filling will be runny and will not hold a clean slice. Serve with freshly whipped cream or vanilla ice cream if desired.
Tips
2.Always use room-temperature eggs for the filling; cold eggs will cause the melted butter to seize and clump, leading to a lumpy, unevenly textured filling.
3.For the cleanest slices, chill the fully cooled pie in the refrigerator for 1 hour before cutting, wiping your knife clean between each slice.
OMG this blueberry pecan pie was the star of our Sunday family dinner! I was worried the blueberries would make it too soggy but I followed the tip to toss them in a little flour first and it came out perfectly. My husband asked for a second slice before he even finished his first! SO good.
Brought this to our neighborhood block party potluck last weekend and people were coming up to me for the recipe all night! I used frozen wild blueberries since that’s what I had in the freezer and it still turned out chef’s kiss. Only note is I added a tiny extra pinch of cinnamon because I can never get enough warm spice.
Tried this for the first time last night and it was solid! I’m definitely not a pro baker so I was nervous about the medium difficulty rating, but the step by step instructions were super easy to follow. The flavor combo of tart blueberries and rich pecans is way better than regular pecan pie in my opinion.
Wait, has anyone tried making this with a gluten free crust? My daughter has celiac and I want to make this for her birthday dinner next week but don’t want to mess up the texture.
My kids loved it! I was skeptical about mixing blueberries into pecan pie because pecan pie is my husband’s all-time favorite and I thought he’d hate the change, but even he said this is his new go-to pie for holiday meals. The 1 hour 15 minute cook time was totally accurate too, no extra oven time needed for me.
Made this for my post-hike potluck with my trail group last weekend and it was gone in 10 minutes flat. I used pecans I foraged last fall and fresh blueberries from the farmers market, and you could taste how fresh all the ingredients were. Will absolutely be making this again once blueberry season rolls back around.
Wait, how well does this keep in the fridge? I do all my holiday meal prep on Sundays so I want to knock this out ahead for my work Friendsgiving next week instead of rushing the night before.
Okay so full transparency, I burned the first batch of pecans I toasted for this and almost bailed entirely, but I gave it a second shot and wow. So worth the extra effort. I didn’t realize toasting the pecans first makes such a huge difference in the nuttiness. 10/10, even with my little mishap.
This is SO good but I found it a touch too sweet for my taste — next time I’m gonna cut the corn syrup by a quarter cup and see how that goes. Has anyone else tried adjusting the sweetness level?
I’ve been making pecan pie for 40 years and I was sure adding blueberries would be a weird gimmick, color me wrong. The balance of flavors is incredible, I’m bringing this to my annual pie contest next month and I fully expect to take first place.
Made this for my fall brunch last weekend and served it with a dollop of homemade whipped cream spiked with a little maple syrup. *Chef’s kiss* The combo was unreal, my friends are already begging me to make it again for Christmas brunch.
Wait, can I use a store bought crust for this? I’m in a college dorm with barely any counter space to roll out homemade dough and I don’t want this to flop for my roommate’s birthday.
Game changer! I’ve made so many pecan pie recipes over the years and this one is easily top tier. The blueberries add this bright, juicy pop that keeps every bite interesting instead of just being cloyingly sweet the whole time. Already sent the recipe to my whole family group chat.