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a photo of a whole baked wild blueberry pie in a shortbread crust with a streusel topping and a vanilla glaze.
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5 from 1 vote

Wild Blueberry Pie with Shortbread Crust

Prep Time20 minutes
Cook Time28 minutes
Chill Time30 minutes
Total Time1 hour 18 minutes
Course: 500+ Best Dessert Recipes
Keyword: fruit pie, pie, pie crust, shortbread, wild blueberry
Servings: 8
Author: Sweet Basil

Equipment

Ingredients

For the Crust

  • 1 3/4 Cups All-Purpose Flour
  • 1/2 Cup Powdered Sugar
  • 1/2 teaspoon Salt
  • 10 Tablespoons Butter high quality, unsalted
  • 1/2 teaspoon Vanilla
  • 1/2 teaspoon Almond Extract

For the Filling

  • 1 1/3 Cup Sugar
  • 1/2 Cup Cornabys EZ Gel
  • 8 Cups Wild Blueberries
  • 1 Lemon Zest
  • 1/4 Cup Lemon Juice fresh, about 2 lemons
  • 1/4 teaspoon Salt
  • 1 Cup Fresh Blueberries

For the Streusel Topping

  • 3/4 Cup All-Purpose Flour
  • 1/4 Cup Light Brown Sugar tightly packed
  • 3 Tablespoons Sugar
  • 1 Pinch Salt
  • 3 Tablespoons Butter melted and cooled, warm but not hot to the touch

Optional Glaze

  • 1/2 Cup Powdered Sugar
  • 1 teaspoon Lemon Juice
  • 1-2 Tablespoons Milk
US Customary - Metric

Instructions

For the Crust

  • Combine flour, powdered sugar and salt in a medium bowl; set aside.
    1 3/4 Cups All-Purpose Flour, 1/2 Cup Powdered Sugar, 1/2 teaspoon Salt
  • Beat butter in a large bowl with mixer at medium speed until smooth.
    10 Tablespoons Butter
  • Add flour mixture and vanilla and almond extract; beat until well blended.
    1/2 teaspoon Vanilla, 1/2 teaspoon Almond Extract
  • Press into a 9" pie pan until about ¼” thick all of the way around. Poke with a fork all along the bottom. Refrigerate for 30 min to 1 hour.
  • Bake at 350 degrees for 12-18 minutes or until edges are very lightly browned. Remove and set aside.

For the Filling

  • Mix the sugar and EZ Gel in a bowl.
    1 1/3 Cup Sugar, 1/2 Cup Cornabys EZ Gel
  • Add the blueberries, lemon zest, juice and salt into a medium saucepan and heat until bubbling. Stir in the sugar mixture until it is dissolved and blueberries are heated through.
    8 Cups Wild Blueberries, 1 Lemon Zest, 1/4 Cup Lemon Juice, 1/4 teaspoon Salt
  • Fill the pie shell to the brim and sprinkle with fresh blueberries
    1 Cup Fresh Blueberries

For the Streusel Topping

  • In a medium-sized bowl, whisk or stir together flour, brown sugar, granulated sugar, and salt.
    3/4 Cup All-Purpose Flour, 1/4 Cup Light Brown Sugar, 3 Tablespoons Sugar, 1 Pinch Salt
  • Drizzle butter over the mixture and use a fork to toss and claw the ingredients together until combined but still clumpy. Don’t over-mix or the streusel will become like a paste, simply toss together until mixture is clumpy, no longer dry, and the flour is completely absorbed.
    3 Tablespoons Butter
  • Cover pie and bake until streusel is cooked, about 10 minutes. Set aside to cool completely.

For the Glaze

  • If you want to drizzle with a glaze, whisk the ingredients together then drizzle the cooled pie.
    1/2 Cup Powdered Sugar, 1 teaspoon Lemon Juice, 1-2 Tablespoons Milk

Notes

*Freezes well if necessary (up to two weeks in advance).

Nutrition

Serving: 1slice | Calories: 684kcal | Carbohydrates: 114g | Protein: 18g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 404mg | Potassium: 201mg | Fiber: 5g | Sugar: 76g | Vitamin A: 662IU | Vitamin C: 20mg | Calcium: 39mg | Iron: 3mg