Blueberry Rosemary Pie
intro
A bright, herby twist on classic summer fruit pie, pairing sweet-tart juicy blueberries with earthy rosemary in a buttery, flaky double crust.
Ingredients
Steps
Prepare flaky pie crust
In a large mixing bowl, combine 360g (3 cups) of the all-purpose flour and 3/4 teaspoon fine sea salt. Add 226g cold cubed unsalted butter, and use your fingertips to rub butter into the flour until the mixture forms coarse, pea-sized crumbs. Drizzle in 80ml ice water 1 tablespoon at a time, tossing gently, until the dough just clumps together (do not overmix, as this will make the crust tough). Split the dough into two equal-sized discs, wrap tightly in plastic wrap, and chill in the refrigerator for 30 minutes.
Mix blueberry rosemary filling
While the crust chills, combine 680g (6 cups) rinsed, thoroughly patted-dry fresh blueberries, 150g (3/4 cup) granulated sugar, the remaining 25g (3 tablespoons) all-purpose flour, 2 tablespoons finely chopped fresh rosemary, 30ml (2 tablespoons) fresh lemon juice, 1 teaspoon lemon zest, and the remaining 1/4 teaspoon fine sea salt in a large bowl. Toss gently until all blueberries are evenly coated, then let the mixture rest for 10 minutes at room temperature to let natural fruit juices release.
Roll out bottom crust
Preheat your oven to 200°C (400°F). Remove one chilled dough disc from the refrigerator, and let it sit at room temperature for 5 minutes to soften slightly so it does not crack when rolled. Roll the dough on a lightly floured work surface to a 30cm (12-inch) circle that is 3mm (1/8-inch) thick. Gently drape the rolled dough over a 23cm (9-inch) pie dish, pressing it firmly against the bottom and sides of the dish, leaving a 2.5cm (1-inch) overhang around the dish edge. Trim any excess dough longer than 2.5cm with kitchen shears.
Assemble the raw pie
Pour the rested blueberry rosemary filling into the crust-lined pie dish, spreading it into a smooth, even layer. Roll the second chilled dough disc into an identical 30cm (12-inch), 3mm-thick circle, and drape it over the top of the filling. Press the top and bottom crust edges together firmly to seal, then crimp the edge decoratively with your fingers or a fork. Cut 4 evenly spaced 2cm (1-inch) slits in the top crust to allow steam to escape during baking.
Bake to golden perfection
Brush the entire top crust and crimped edges with the beaten egg, then sprinkle the reserved 1 tablespoon (15g) granulated sugar evenly over the top. Place the pie on a rimmed baking sheet to catch any bubbling fruit drips, then bake at 200°C (400°F) for 25 minutes. Reduce the oven temperature to 180°C (350°F) without opening the oven door to retain heat, and bake for an additional 30-35 minutes, until the crust is a deep, even golden brown and filling bubbles vigorously through the cut steam slits.
Cool fully before serving
Remove the baked pie from the oven, transfer it to a wire cooling rack, and let it cool completely for 2 full hours at room temperature before slicing. This resting period allows the hot fruit filling to set fully; slicing early will result in runny, loose filling.
Tips
2.If the crimped pie edges brown faster than the rest of the crust during baking, wrap them in a narrow strip of aluminum foil to prevent burning while the filling finishes cooking.
3.For an extra subtle depth of flavor, add 1/4 teaspoon of freshly ground black pepper to the filling; it amplifies blueberry sweetness and rosemary earthiness without tasting savory.
OMG this blueberry rosemary pie was the star of our weekend family dinner! I was so worried the rosemary would be overpowering but it adds this perfect earthy note that cuts the sweetness of the blueberries so well. My husband went back for a third slice no joke.
Really solid recipe! Took me a little longer than the listed cook time because my oven runs hot, so I had to tent the crust halfway through to keep it from burning. The flavor combo is chef’s kiss though, brought it to a work potluck and people were asking for the recipe left and right.
Wait a second — can I use frozen blueberries for this? I have a giant bag in my freezer from summer picking and I don’t want to run to the store for fresh. Also, do I need to thaw them first?
It was fine, I guess. I love blueberry pie but the rosemary just wasn’t for me. I think next time I’ll make it without the herb and stick to classic blueberry. The crust recipe was really good though, flaky and buttery, so I’ll be reusing that for sure.
I’ve been making blueberry pie for 60 years and I was skeptical about adding rosemary, but let me tell you — GAME CHANGER. I brought this to my church bake sale and every single slice sold out in 20 minutes. Even the local pastor asked for the recipe, ha!
Made this for my Friendsgiving potluck last weekend and people were raving so much I almost didn’t get a slice for myself! Quick question for anyone who’s made it ahead — can I assemble the pie the night before and bake it the next day, or will the crust get soggy?
My kids loved it! I was worried the rosemary would be too “fancy” for their picky palates but they devoured two slices each after soccer practice. Served it with a little vanilla ice cream on top and it was chef’s kiss. Will be adding this to our regular dessert rotation!
Medium difficulty is no joke! I’m a pretty experienced home baker and I struggled a little with getting the crust to crimp just right over the chunky filling, but the end result was so worth it. The rosemary simple syrup trick for the top is *chef’s kiss* gives the crust such a nice herby-sweet crunch.
Wait, I have a ton of fresh rosemary growing in my windowsill right now — is there such a thing as adding too much? I don’t want to overdo it and make it taste like a Christmas tree, ha!
SO good. I picked up fresh blueberries from the farmers market downtown this weekend and this was the perfect way to use them. The sweet-tart berries paired with the woody rosemary and buttery flaky crust? Literally restaurant quality. I’ll be making this all summer long when blueberries are in season.
Ugh, I followed the recipe exactly and my filling came out totally runny! What did I do wrong? I let it cool for a full two hours before slicing too and it was just soup inside the crust. So disappointed because the flavor was amazing.
Just pulled this out of the oven and my whole apartment smells incredible! The rosemary and blueberry aroma is wafting all the way down the hall, my neighbor just knocked to ask what I was baking, ha. Can’t wait for it to cool so I can dig in. Already know it’s gonna be 10/10.
Really tasty! I swapped regular sugar for coconut sugar because that’s what I had on hand from my weekly meal prep, and it added this nice caramel note that paired so well with the rosemary. Only reason it’s not 5 stars is I wish there was a little more salt in the crust to balance the sweetness, I’ll add an extra pinch next time.
Has anyone tried making this as mini pies instead of a full 9-inch? I want to make individual hand pies or mini muffin tin pies for an upcoming baby shower, would the cook time change much?
Game changer! I never thought to add herbs to fruit pie before but I’m never going back to regular blueberry pie after this. Made it for a camping trip dessert and even my super picky brother-in-law who “hates fancy food” had two slices.
I added a tiny bit of lemon zest to the filling because I always add lemon to blueberry desserts, and it paired so perfectly with the rosemary! Highly recommend that little hack if you’re a lemon lover like me. The citrus makes the blueberry flavor pop so much more.
Just finished baking this for my roommate’s birthday tonight and it looks stunning! The rosemary sprig garnish on top makes it look so fancy, like I bought it from a fancy Brooklyn bakery. No one has to know how easy (well, medium easy) it was to make. Can’t wait to see everyone’s reaction!