Best 6 Spiced Blueberry Pie Recipes

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When it comes to delightful and flavorful desserts, few can resist the allure of a spiced blueberry pie. This classic treat combines the natural sweetness of blueberries with a medley of aromatic spices, resulting in a symphony of flavors that tantalize the taste buds. Whether you're a seasoned baker or a novice in the kitchen, creating a perfect spiced blueberry pie is an achievement that will leave you and your loved ones savoring every bite.

Check out the recipes below so you can choose the best recipe for yourself!

SPICED BLUEBERRY PIE



Spiced Blueberry Pie image

From Sunset Magazine, a little twist on the traditional summer favorite. Black pepper, nutmeg, and cloves play up the underlying spicy note of blueberries in this pie. Serve with whipped cream if you like

Provided by CaliforniaJan

Categories     Pie

Time 2h

Yield 8 serving(s)

Number Of Ingredients 15

2 3/4 cups flour, plus more
flour, for rolling
1/4-1/2 cup granulated sugar, plus
1 tablespoon granulated sugar
2 1/2 teaspoons salt
8 tablespoons very cold butter (cut into small pieces)
7 tablespoons very cold solid shortening (cut into pieces)
1/4 cup light brown sugar, packed
1 tablespoon quick-cooking tapioca
1 teaspoon cinnamon
1/2 teaspoon fresh ground black pepper
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
2 pints fresh or frozen blueberries (4 cups)
1 tablespoon fresh lemon juice

Steps:

  • Mix 2 1/2 cups flour, 1 tablespoons sugar, and 1 1/2 teaspoons salt in a large bowl. Drop in 7 tablespoons butter and the shortening. Using your hands, a fork, a pastry blender, or two knives, work butter and shortening into the flour mixture until it resembles cornmeal with some pea-size pieces.
  • Using a fork, quickly stir in 1/2 cup very cold water. Turn chunks of dough and crumbs onto a clean surface. Knead just until dough starts to hold together, 5 to 10 times. Divide dough in half and pat each half into a 6-in. disk. Wrap in plastic wrap and chill 15 minutes or up to overnight.
  • Put an oven rack on the lowest rung. Preheat oven to 375°. Unwrap one disk of dough and put on a floured surface. Roll into a 12-in. circle (about 1/8-in. thick), turning 90° after each pass of the rolling pin to keep it from sticking. Transfer to a 9-in. pie pan, letting the dough fall into place (if you push or stretch it into place, it will shrink back when baked). Trim dough edges to 1/4 inches past rim of pie pan. Cover with plastic wrap and chill 15 minutes. Meanwhile, roll out second disk into an 11-in. circle. Cut into ten 1-in.-wide strips. Transfer to a baking sheet, cover with plastic wrap, and chill 15 minutes.
  • While crusts chill, mix remaining flour, 1/4 cup granulated sugar, the brown sugar, tapioca, remaining salt, the cinnamon, pepper, nutmeg, and cloves in a bowl. Add blueberries and lemon juice; toss. Taste and add more granulated sugar (up to 1/4 cup), if you like. Pour berry mixture into crust and dot with remaining butter.
  • To weave a lattice crust, lay 5 strips of pie dough vertically across pie, spacing evenly. Take the top of every other strip and fold it back halfway. Lay a strip horizontally across center of pie, next to folds of vertical strips. Unfold vertical strips back over horizontal strip. Fold back vertical strips that were left flat last time, and repeat with a second horizontal strip, placing it above first strip (away from you). Repeat with a third horizontal strip above second. Repeat this process on lower half of pie, using remaining 2 strips of dough.
  • Fold bottom crust edge up over top crust and crimp edges together. Bake until crust is browned and filling is bubbling in the center, 60 to 75 minutes. Cover edge with strips of foil if browning too quickly. Let cool until bottom of pie pan is room temperature.

Nutrition Facts : Calories 516.9, Fat 23.4, SaturatedFat 10.2, Cholesterol 30.5, Sodium 843.1, Carbohydrate 75.1, Fiber 3.9, Sugar 38.7, Protein 5.1

NEW ENGLAND BLUEBERRY PIE



New England Blueberry Pie image

Make and share this New England Blueberry Pie recipe from Food.com.

Provided by DJM70

Categories     Dessert

Time 25m

Yield 1 pie, 6 serving(s)

Number Of Ingredients 14

4 cups fresh blueberries
1/2 cup granulated sugar
1/2 cup light brown sugar
2 1/2 tablespoons flour
1 tablespoon butter
1 tablespoon lemon juice
1/4 teaspoon allspice
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1/4 teaspoon salt
1 pie shell, baked
1 cup whipping cream (whipped with vanilla and sugar)
1/2 teaspoon vanilla
sugar, to taste

Steps:

  • In a medium saucepan, combine 2 cups of the blueberries with the sugars, flour, butter, lemon juice spices and salt.
  • Cook over low heat until the mixture comes to a boil.
  • Reduce heat and simmer five minutes, stirring constantly.
  • Stir in the remaining blueberries.
  • Turn into the pie shell.
  • Chill thoroughly.
  • Serve with whipped cream.

BLUEBERRY PIE



Blueberry Pie image

This is the best when made with fresh picked blueberries! It is a beautiful sight with a lattice top.

Provided by ASHESP

Categories     Desserts     Pies     Fruit Pie Recipes     Blueberry Pie Recipes

Time 1h5m

Yield 8

Number Of Ingredients 7

¾ cup white sugar
3 tablespoons cornstarch
¼ teaspoon salt
½ teaspoon ground cinnamon
4 cups fresh blueberries
1 recipe pastry for a 9 inch double crust pie
1 tablespoon butter

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Mix sugar, cornstarch, salt, and cinnamon, and sprinkle over blueberries.
  • Line pie dish with one pie crust. Pour berry mixture into the crust, and dot with butter. Cut remaining pastry into 1/2 - 3/4 inch wide strips, and make lattice top. Crimp and flute edges.
  • Bake pie on lower shelf of oven for about 50 minutes, or until crust is golden brown.

Nutrition Facts : Calories 365.9 calories, Carbohydrate 52.6 g, Cholesterol 3.8 mg, Fat 16.6 g, Fiber 3.5 g, Protein 3.3 g, SaturatedFat 4.7 g, Sodium 317.7 mg, Sugar 26 g

BLUEBERRY PIE



Blueberry Pie image

If you prefer to make an extra-wide lattice-top crust for this blueberry pie, roll out dough to 1/8 inch thick, and cut four 3-inch-wide strips. Chill the strips until firm. Weave the strips over the filling, and seal the lattice to the bottom crust with a mixture of egg and milk in this delicious dessert.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes 1 nine-inch pie

Number Of Ingredients 9

1/4 cup all-purpose flour, plus more for dusting
Piecrust
1 large egg
1 tablespoon milk
3 pints blueberries, picked over
2 tablespoons freshly squeezed lemon juice
1/2 cup sugar
1/4 teaspoon ground cinnamon
2 tablespoons unsalted butter, cut into small pieces

Steps:

  • On a lightly floured work surface, roll out half the dough to 1/8-inch-thick circle, about 13 inches in diameter. Drape dough over a 9-inch pie pan, and transfer to refrigerator to chill for about 30 minutes.
  • Heat oven to 425 degrees. Whisk together egg and milk to make egg wash, and set aside. Combine blueberries, lemon juice, sugar, flour, and cinnamon, and turn onto chilled bottom crust. Dot with butter. Roll out the remaining dough to the same size and thickness. Brush the rim of the crust with the egg wash, place the other piece of dough on top, trim to 1/2 inch over edge of pan, and crimp the edges with a fork or your fingers. Transfer the pie to the refrigerator to chill until firm, about 30 minutes. Brush with the egg wash, and bake for 20 minutes. Reduce heat to 350 degrees and bake for 30 to 40 minutes more or until juices are bubbling. Let cool before serving.

CONTEST-WINNING FRESH BLUEBERRY PIE



Contest-Winning Fresh Blueberry Pie image

I've been making this blueberry pie recipe for decades since the ingredients for the filling are readily available in Michigan. Nothing says summer like a piece of fresh blueberry pie! -Linda Kernan, Mason, Michigan

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 6-8 servings.

Number Of Ingredients 8

1 sheet refrigerated pie crust
3/4 cup sugar
3 tablespoons cornstarch
1/8 teaspoon salt
1/4 cup cold water
5 cups fresh blueberries, divided
1 tablespoon butter
1 tablespoon lemon juice

Steps:

  • Preheat oven to 425°. On a floured surface, roll dough to fit a 9-in. pie plate. Trim and flute edge. Refrigerate 30 minutes. Line crust with a double thickness of foil. Fill with pie weights. Bake on a lower oven rack until golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes. Cool on a wire rack., In a saucepan over medium heat, combine sugar, cornstarch, salt and water until smooth. Add 3 cups blueberries. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly., Remove from the heat. Add butter, lemon juice and remaining berries; stir until butter is melted. Cool. Pour into crust. Refrigerate until serving.

Nutrition Facts : Calories 269 calories, Fat 9g fat (4g saturated fat), Cholesterol 9mg cholesterol, Sodium 150mg sodium, Carbohydrate 48g carbohydrate (29g sugars, Fiber 2g fiber), Protein 2g protein.

MYSTERY INGREDIENT WILD BLUEBERRY PIE



Mystery Ingredient Wild Blueberry Pie image

I came up with this tasty twist on a classic blueberry pie recipe when I was searching the spice cupboard for nutmeg. My family loved it so much that I made two more pies the next day! Serve with whipped cream or ice cream.

Provided by Monique

Categories     Desserts     Pies     Fruit Pie Recipes     Blueberry Pie Recipes

Time 2h

Yield 8

Number Of Ingredients 8

1 recipe pastry for a double-crust 9-inch pie, divided
5 cups fresh blueberries (preferably wild)
½ cup white sugar
¼ cup all-purpose flour
½ teaspoon ground cinnamon, or more to taste
¼ teaspoon almond extract
¼ cup butter, cut into small pieces
1 tablespoon milk

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Press 1 pie crust pastry into the bottom and sides of a 9-inch pie pan.
  • Stir blueberries, sugar, flour, and cinnamon together in a large bowl. Add almond extract; stir to coat. Pour blueberry mixture into the prepared pie crust. Dot the blueberry mixture with butter pieces. Top with second pie crust, crimping the two crusts together. Brush top crust with milk. Make a few incisions with a knife into the top crust to allow steam to escape during baking. Wrap the edges of the pie with aluminum foil to avoid burning.
  • Bake in the preheated oven for 25 minutes. Remove foil, and continue baking until blueberry filling is bubbling and crust is browned, 20 to 25 more minutes. Cool before serving.

Nutrition Facts : Calories 394.3 calories, Carbohydrate 49.3 g, Cholesterol 15.4 mg, Fat 21.1 g, Fiber 4 g, Protein 4 g, SaturatedFat 7.4 g, Sodium 276.4 mg, Sugar 21.7 g

Tips:

  • Fresh blueberries are the best choice for this pie, but frozen berries can also be used if necessary.
  • Use a combination of spices, such as cinnamon, nutmeg, and ginger, to enhance the flavor of the blueberries.
  • A lattice crust adds a beautiful touch to the pie and allows the steam to escape during baking.
  • If you don't have a pie plate, you can use a deep-dish baking dish.
  • Serve the pie warm or at room temperature with a scoop of vanilla ice cream or whipped cream.

Conclusion:

Spiced blueberry pie is a delicious and classic dessert that is perfect for any occasion. With its sweet and tangy filling and flaky crust, this pie is sure to be a hit with everyone who tries it. So next time you're looking for a special treat, give this spiced blueberry pie a try. You won't be disappointed!

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