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Berry Classic Blueberry Pie

Since the Fourth of July is coming up, I’ve teamed up with my friend Rachel (you may know her from The Fond Life) to reimagine three classic recipes you can make ahead and take to your next barbecue, potluck, or gathering! I first met Rachel at one of her workshops earlier this year (seriously, if you have the chance, check one out – Rachel is so talented!) We had so much fun cooking up all of these recipes for you! This is part 3 of our collab – a delicious Blueberry Pie with a lemon twist! You can find the rest of our collab here – Bourbon Pecan Bars or Strawberry Ice Cream!

When I think of Fourth of July, I think pie. Nothing is more American than apple pie! But what about other types of fruit pies that are often overlooked but are equally as delicious? My favorite, underrated kind of summer pie is blueberry pie. The berries are perfectly in season and the pie is a beautiful purple / blue color! With a rich and flaky crust, the delicate flavor of blueberry is hinted with a kiss of citrus for the perfect sweet and delectable dessert that is sure to impress!

Pie Making 101

The hallmark of a good pie is a rich, tender, and flaky pie crust. The recipe for making good pie crust is simple – flour, butter, water. The technique is what can really set a great pie crust apart!

  1. Keep it COLD! In order to achieve the flaky texture of a good crust, you have to keep the butter and water ice cold so that there are little pieces of butter in the dough when it bakes. This allows for air bubbles to form so you get rich, buttery layers of flaky crust.
  2. Roll it evenly. This ensures the crust bakes through evenly and you don’t get think chunks of crust in the perfect bite.
  3. Chill before baking! Always chill the pie crust for at least 20 minutes before baking so that any melted butter can firm up. This ensures a rich flaky crust.
  4. Use pie weights. Once you’ve lined your pie tin or dish with the crust, you have the option to pre-bake the pie crust. This allows the crust to cook before being covered by the fruit and it’s liquid. If you choose to pre-bake the crust, line the crust with a square of parchment paper and pour in pie weights (or an old bag of beans will do). This keeps the crust from bubbling up in the middle and results in the perfect bottom crust!

You can find the full recipe on The Fond Life’s website.


Fill ‘er up

Blueberries are at their peak in the summer  so they are the perfect berry of choice for a fourth of July pie. Their delicate sweetness is perfectly complemented with a little hint of lemon to make the perfect filling. For the filling bring sugar, cornstarch, and blueberries to a boil in a saucepan. Add in lemon juice and allow to cool slightly. Add in the zest of 1 lemon and butter. Pour into the crust and bake!

You can find the full recipe on The Fond Life’s website.



To make our blueberry pie festive, we decorated the top with some stars! We rolled out the remaining dough just like we did with the bottom crust. Then we just cut stars out of the pie crust, brushed with egg wash to get that beautiful golden brown color and baked! In order to get the beautiful lattice crust, roll out the dough, cut into even strips, and weave to get the lattice pattern. Or, you can always roll out the dough, cover the berries and bottom crust, pinch together, cut off excess dough, and then cut a vent in the top to allow steam to escape. Egg wash and bake!