Blueberry Wine Pie
intro
A luscious, fruit-forward pie infused with fruity red wine, packed with plump summer blueberries, and encased in a buttery flaky crust for a bright, elevated classic dessert.
Ingredients
Steps
Prepare flaky pie crust
In a large food processor, combine 315g all-purpose flour, 12g (1 tbsp) granulated sugar, and 3g (½ tsp) fine sea salt. Add 226g cold cubed unsalted butter, and pulse 8-10 times until the mixture forms coarse crumbs with pea-sized butter pieces. Drizzle in 60ml ice water 1 tablespoon at a time, pulsing 2-3 times after each addition, until the dough just clumps when squeezed. Split dough into two equal discs, wrap tightly in plastic wrap, and chill in the refrigerator for 30 minutes; use this chill time to prep the filling and wine reduction to save time.
Simmer wine reduction
Pour 180ml dry red wine into a small stainless steel saucepan set over medium-low heat (stovetop setting 3/10). Bring to a gentle, steady simmer (no rolling boil) and cook for 8-10 minutes until the wine is reduced by half to roughly 90ml, with a light syrupy consistency. Remove from heat and set aside to cool for 5 minutes.
Toss blueberry filling
In a large glass mixing bowl, combine 680g rinsed, thoroughly dried blueberries, the cooled red wine reduction, remaining 138g granulated sugar, 24g cornstarch, 30ml fresh lemon juice, 3g lemon zest, and remaining 2g (½ tsp) fine sea salt. Gently fold with a silicone spatula until all blueberries are evenly coated, then let rest for 10 minutes at room temperature to allow berries to release their natural juices.
Assemble the raw pie
Remove chilled dough discs from the refrigerator. Roll one disc on a lightly floured surface to a 12-inch circle, ⅛-inch thick. Gently lay the rolled dough into a 9-inch standard pie dish, pressing it firmly against the bottom and up the sides, trimming excess overhang to 1 inch. Pour the rested blueberry filling evenly into the crust-lined dish. Roll the second dough disc to an 11-inch circle, drape it over the filling, trim overhang to 1 inch, crimp the edges tightly to seal, and cut 4 evenly spaced 1-inch slits in the top crust to vent steam during baking.
Bake until golden bubbly
Preheat oven to 200°C (400°F), and place a rimmed baking sheet on the lower oven rack to catch any bubbling filling drips. Brush the entire top crust and crimped edges with the beaten egg, then sprinkle evenly with 12g coarse sanding sugar. Set the pie on the preheated baking sheet, bake for 25 minutes at 200°C, then reduce oven temperature to 180°C (350°F) and bake for an additional 25-30 minutes, until the crust is deep golden brown and filling bubbles vigorously through the vent slits.
Cool fully before serving
Remove the baked pie from the oven, transfer it to a wire cooling rack, and let it rest at room temperature for a full 2 hours to allow the filling to set completely. Do not slice early, as the filling will be runny if not given time to firm up.
Tips
2.Never skip the full 2-hour cooling period after baking; the fruit filling needs time to set as it cools, and slicing the pie early will result in runny, loose slices that do not hold their shape.
3.If using frozen blueberries instead of fresh, do not thaw them before adding to the filling, and mix in an extra 8g (1 tablespoon) of cornstarch to absorb the extra moisture released as the berries bake.
OMG y’all, I made this for my neighborhood potluck last weekend and people were begging me for the recipe before they even finished their first slice! The blueberry + wine combo is such a game changer, I used a dry pinot noir like the recipe suggested and it was perfectly balanced, not too sweet at all. Only note is I’d budget extra time for the crust to chill, I rushed that part a little and it shrank a bit in the pan. 10/10 will be making this again for my Fourth of July cookout!
Tried this for my girlfriend’s birthday dinner since she loves blueberry everything and we’re both big wine fans. Full disclosure I’m a total baking novice, I almost burned the crust the first 20 minutes because I forgot to cover the edges with foil. Even with my mess up it still tasted SO good? She said it was the best homemade dessert I’ve ever made, so that’s a win in my book.
Made this last night for our weekly family dinner and my kids went back for seconds… and thirds. I was worried the wine would make it too boozy for the little ones but the alcohol cooks off so nicely, you just get that deep, rich berry flavor. Served it with a scoop of vanilla bean ice cream on top and *chef’s kiss*.
Haven’t made this yet but it looks so good! Quick question: how boozy is the final pie? I’m making it for a work potluck and a couple of my coworkers are sober, I don’t want to serve anything that would catch them off guard.
Game. Changer. I swapped the recommended merlot for a sweet blueberry wine I picked up at a local vineyard last month and oh my god it was perfect. The crust was flaky, the filling was set perfectly, no runny mess when I sliced it. Brought it to my book club meeting and everyone asked when I’m making it again. 10/10 no notes.
Made this for a post-barbecue dessert last weekend and it went faster than the brisket. That’s saying something, because my brisket is legendary. The little tang from the wine cuts through the sweetness of the blueberries so well, I’ll be adding this to my regular summer dessert rotation for sure.
I’ve been making blueberry pie for 40 years and I was skeptical about adding wine, but my granddaughter talked me into trying this recipe. I have to say, it’s the best blueberry pie I’ve ever made. The depth of flavor is unreal, I’m never going back to my old recipe. Only thing I did different was use my homemade lard crust instead of the butter crust listed, just a personal preference.
Tried making this in my tiny apartment oven last night and it was a little messy but so worth it. I didn’t have a pie shield so I made one out of aluminum foil like the TikTok hack says, worked like a charm. My roommates and I ate half the pie standing up over the kitchen counter before it even fully cooled, oops. Wait is it bad that we ate it warm? The recipe says to let it cool for 2 hours but we couldn’t wait.
I made this for my office’s annual pie contest last week and WON FIRST PLACE!!! Everyone kept asking what my secret ingredient was, I told them it was the dry red wine and they all were shocked. None of them had ever had wine in a fruit pie before, now they’re all planning to make it for their summer parties. 10/10, award winning recipe right here.
Meal prepped a couple of these pies last Sunday to have for dessert all week for me and my 8 year old, and it’s held up so well! I was worried the crust would get soggy after a few days in the fridge but it stayed perfectly crisp, and the flavor got even better the second day. We’ve been having a slice after dinner every night and it’s our new little tradition.
Was so excited to try this, I swapped the regular all purpose flour for a 1:1 gluten free baking flour for the crust and it turned out amazing! I was worried the GF crust would be crumbly or weird but it was perfectly flaky, and the filling was naturally gluten free so that was easy. My whole family (even the non-GF folks) loved it, no one could tell it was gluten free.
Okay I messed up the filling the first time around because I didn’t let the wine reduce enough, so it was super runny when I poured it into the crust. I almost dumped the whole thing but I poured it back into the pot and simmered it for another 10 minutes, added a little extra cornstarch, and it turned out perfect! Don’t be like me, don’t skip the reduction step, y’all. It’s so worth it.
Brought this on a weekend camping trip with my friends and we ate it cold around the campfire after a long day of hiking. It held up so well in the cooler, didn’t get soggy at all, and it was such a nice treat after eating trail mix and hot dogs all day. 10/10, perfect portable summer dessert.
I thought this was going to be too sweet with the sugar and the blueberries and the wine, but it’s perfectly balanced! I used a drier red wine like the recipe said instead of a sweet one, and the tartness of the berries cuts through any extra sweetness. Served it with freshly whipped cream instead of ice cream and it was chef’s kiss. Will definitely be making this again for my mom’s birthday next month.
This was the first pie I ever made from scratch, crust and all! I was so nervous it would turn out terrible, but the step by step instructions were so easy to follow, even for someone who burns toast half the time. The crust came out flaky, the filling set, and my whole family was impressed at our Sunday dinner. I feel like a real baker now!
Tried this with a zinfandel I had left over from a girls’ night last week and it was so good! The little peppery notes from the zinfandel paired so perfectly with the sweet blueberries, I’m obsessed. I might even add a tiny bit of lemon zest next time to brighten it up even more, just to see how it tastes.
Made this for our weekly extended family Sunday dinner and even my super picky uncle who hates ‘fancy food’ had two slices. He said it ‘tasted like real pie, not that weird stuff restaurants make’ which is the highest compliment I think I’ve ever gotten on anything I’ve baked. 10/10, crowd pleaser even for the pickiest eaters.
Used fresh wild blueberries I picked up on a trip to Maine last week for this and it was unreal. The smaller, tarter wild blueberries hold up so well in the filling, and the wine makes the flavor so much deeper than regular blueberry pie. I will say the total cook time is no joke, make sure you block off enough time to make this, don’t try to cram it in before a dinner party like I almost did. It’s worth every minute though!