snowy mountain

Blueberry Pie

Even when blueberry season is long over, blueberry pie season is going strong. An all-year-round favorite, this works with frozen blueberries too! Fair warning though, you need to let it sit overnight to cool or it will be a runny mess when you try to slice it.

Total time (including baking, not cooling): 2 hours. Makes one pie.

Materials: Mixing bowl; scale; stove pot; pie pan. Missing materials or ingredients? Look here.

Ingredients (Substitutions):


  • 20g granulated sugar
  • 100g oat flour
  • 100g all purpose flour
  • ½ stick cold chopped butter
  • 25g cold water


  • 2 lbs blueberries (ok if frozen)
  • 70g granulated sugar
  • 25g cornstarch
  • 1 lemon (juice and zest)
  • ½ tsp cinnamon, optional
  • 1 tsp vanilla, optional


  1. Prepare crust: Mix together all crust ingredients using your fingers to crumble in the butter. Spread into pie pan with tips of your fingers. Refrigerate this crust for 30+ minutes.
  2. Prepare filling: On the stovetop, combine all filling ingredients except the (optional) cinnamon and vanilla. Bring to a boil and boil until thick. Transfer to a cool bowl. Add in optional spices. Let cool about 30 minutes.
  3. Preheat oven to 425˚F while filling is cooling.
  4. Pour filling into crust. Bake 15 minutes at 425˚F, then 350˚F for 30 minutes. LET COOL COMPLETELY BEFORE SLICING!

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