Recipe for Practical Application

Spiced Blueberry Pie with a Cardamom Crust

September 17, 2015

Spiced Blueberry Pie + Printable Grocery List

This Spiced Blueberry Pie with a Cardamom Crust will make you wish autumn & winter were here sooner. Its earthy spices and rich flavor are enticing and delicious.

This recipe for spiced blueberry pie will make you wish autumn & winter were here sooner. Its earthy spices and rich flavor are enticing and delicious.

Sometimes inspiration just hits.  Who cares if it’s July in the South, right?  Who cares if this is probably a recipe that is more appropriate for autumn/winter?  This Spiced Blueberry Pie is ridiculously delicious and will leave you wanting to smell falling autumn leaves near a campfire while snuggled up with some cider…even in July!


  Do you want to read a review of this recipe?  Check out one from Nikki of Country Bumpkin here.


Skills & Techniques

If you really want to knock this spiced blueberry pie out of the park, I recommend reading some of the following articles:

This recipe for spiced blueberry pie will make you wish autumn & winter were here sooner. Its earthy spices and rich flavor are enticing and delicious.

Leftovers?

I don’t know about your home, but pie doesn’t last long in mine.  In fact, we love pie so much that we had a buffet of pies instead of cake at our wedding!  If for some reason you do have some left over, you can store your pie covered (with plastic wrap, on a cake plate, whatever strikes your fancy) at room temperature up to 3 days.

If you would like to reheat your pie, you can do it by:

  1. Preheat your oven to 300°F and cover your pie with aluminum foil.
  2. Place your pie pan on a sheet pan and put in the oven to bake for 15-20 minutes or until warmed through.
  3. Remove your pie, and let cool for 5 minutes before eating.

TIP: With this pie specifically, the longer your pie sits and the spices are allowed to permeate the blueberries, the stronger the flavor will be.  The spices will be much more dominant on day 2, rather than a couple hours out of the oven.


These reheating instructions are great if you want to serve your pie warm (but don’t want to microwave it), but I understand if you don’t ever use it – sometimes that’s more effort than it’s worth.

This recipe for spiced blueberry pie will make you wish autumn & winter were here sooner. Its earthy spices and rich flavor are enticing and delicious.

Spiced Blueberry Pie

Here’s the #1 recipe of 2015 coming at you.  While you don’t have to make the crust from scratch to still flavor it with the cardamom, I do recommend it for best results.  You can find my favorite pie crust recipe in the skills & techniques section above.


Get your free printable grocery list for this Spiced Blueberry Pie recipe HERE.


This grocery list has everything that you’ll need to make this Spiced Blueberry Pie recipe.  To help in making grocery shopping simple, each ingredient is listed in easy-to-find grocery store amounts.  If there is no amount specified, that means that you can buy the smallest (or largest) container available and still have plenty left over.

This recipe for spiced blueberry pie will make you wish autumn & winter were here sooner. Its earthy spices and rich flavor are enticing and delicious.
This recipe for spiced blueberry pie will make you wish autumn & winter were here sooner. Its earthy spices and rich flavor are enticing and delicious.

Spiced Blueberry Pie

  ,   

September 17, 2015

A delicious pie accented with earthy spices and a hint of orange. Perfect on a chilly winter evening

  • Prep: 1 hr 20 mins
  • Cook: 1 hr
  • Yields: 8 servings

Ingredients

Crust

1 batch of Pâte Brisée Dough (2 crusts)

1 tsp freshly ground cardamom

Filling

36 oz. blueberries (fresh or frozen)

1 lemon, zested and juiced

1/3 cup sugar

1/3 cup cornstarch

1/2 tsp vanilla extract

Spice Mix

1 tsp freshly ground juniper berries (roughly 10-12)

1/4 tsp freshly ground star anise (roughly 1/4 of the spice)

1/4 tsp freshly ground cloves (roughly 8 whole)

1/2 tsp freshly ground cinnamon (roughly 1/2 stick)

1 orange, zested

Wash

1 tbsp heavy cream

1 tbsp sugar in the raw (1 packet)

Directions

Bottom Crust

1Lay one 13" circle of rolled out pâte brisée dough into bottom of a lightly greased pie dish. Let excess dough hang over the edge. Put back in refrigerator to chill.

Prepare Spice Mix

1Using a mortar & pestle, or a spice grinder, grind juniper berries, star anise, cloves, and cinnamon until fine.

2Zest one orange and add to blended spices. Set aside.

Prepare Filling

1In a large bowl, combine blueberries, lemon zest & juice, and sugar. Let sit for 10 Minutes

2Add cornstarch, vanilla, and spice blend to previous blueberry mixture and stir until combined.

3Remove pie dish with bottom crust from refrigerator and fill with spiced blueberry mixture.

Top Crust

1Prepare the second 13" disc of pâte briseé with cardamom in desired pattern/style. Place on top of assembled bottom crust and filling and use the prongs of a fork to firmly press around the edges to adhere both crusts together.

2Remove undesired overhanging crust and return to refrigerator for 30 Minutes

3Preheat oven to 400°F

Wash

1Remove pie from refrigerator and brush heavy cream over the entire top crust. Sprinkle with sugar in the raw.

Bake

1Place pie on sheet pan (preferably with a sheet of parchment paper or aluminum foil on it) and put in oven and bake for 20 Minutes.

2Drop temperature setting to 350°F and continue to bake for another 45 Minutes or until crust in golden brown and pie filling is bubbling.

3Remove from oven and let cool.

The longer this pie rests, the stronger the spices will become. If you don't want the spices to be so strong, use already ground spices from the store.

00:00

Nutrition Facts

Serving Size1 slice
Calories448
Sodium5.6mg
Protein5.2g
Cholesterol61.1mg
Sugar17.5g
Total Fat23.6g
Saturated Fat14.6g
Total Carbohydrates52.9g
Dietary Fiber4.2g

 

This recipe for spiced blueberry pie will make you wish autumn & winter were here sooner. Its earthy spices and rich flavor are enticing and delicious.

Doesn’t this just make you want to go snuggle on a porch swing, eat pie, and drink cider?  I know I do!!!

Do you like warm, earthy, winter spices?  What is your favorite kind of blueberry pie?

Tell me about it in the comments or show me on social media – @foodabovegold! If you made this recipe, show me, and don’t forget to tag it with #foodabovegold for everyone to see.

Happy Cooking! 🙂

 

Spiced Blueberry Pie with a Cardamom Crust

Prep Time: 1 hour, 20 minutes

Cook Time: 1 hour

Total Time: 1 hour, 20 minutes

Yield: 8 slices

Serving Size: 1 slice

Calories per serving: 448

Fat per serving: 23.6g

Spiced Blueberry Pie with a Cardamom Crust

Ingredients

    Crust
  • 1 batch of Pâte Brisée Dough (2 crusts)
  • 1 tsp freshly ground cardamom
  • Filling
  • 36 oz. blueberries (fresh or frozen)
  • 1 lemon, zested and juiced
  • 1/3 cup sugar
  • 1/3 cup cornstarch
  • 1/2 tsp vanilla extract
  • 1 orange, zested
  • Spice Mix
  • 1 tsp freshly ground juniper berries (roughly 10-12)
  • 1/4 tsp freshly ground star anise (roughly 1/4 of the spice)
  • 1/4 tsp freshly ground cloves (roughly 8 whole)
  • 1/2 tsp freshly ground cinnamon (roughly 1/2 stick)

Instructions

    Bottom Crust
  1. Lay one 13" circle of rolled out pâte brisée dough into bottom of a lightly greased pie dish. Let excess dough hang over the edge. Put back in refrigerator to chill.
  2. Prepare Spice Mix
  3. Using a mortar & pestle, or a spice grinder, grind juniper berries, star anise, cloves, and cinnamon until fine.
  4. Filling
  5. In a large bowl, combine blueberries, orange zest, lemon zest & juice, and sugar. Let sit for 10 Minutes
  6. Add cornstarch, vanilla, and spice blend to previous blueberry mixture and stir until combined.
  7. Remove pie dish with bottom crust from refrigerator and fill with spiced blueberry mixture.
  8. Top Crust
  9. Prepare the second 13" disc of pâte briseé with cardamom in desired pattern/style. Place on top of assembled bottom crust and filling and use the prongs of a fork to firmly press around the edges to adhere both crusts together.
  10. Remove undesired overhanging crust and return to refrigerator for 30 Minutes
  11. Preheat oven to 400°F
  12. Wash
  13. Remove pie from refrigerator and brush heavy cream over the entire top crust. Sprinkle with sugar in the raw.
  14. Bake
  15. Place pie on sheet pan (preferably with a sheet of parchment paper or aluminum foil on it) and put in oven and bake for 20 Minutes.
  16. Drop temperature setting to 350°F and continue to bake for another 45 Minutes or until crust in golden brown and pie filling is bubbling.
  17. Remove from oven and let cool.

Notes

The longer this pie rests, the stronger the spices will become. If you don't want the spices to be so strong, use already ground spices from the store.

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4 Comments

  • Reply Jenna December 9, 2016 at 9:10 am

    Yum! This pie though. It makes me want to pick blueberries, like now! (too bad it’s December!) I’d be happy though baking it tonight, smelling all the winter spices, and snuggling up on the couch with a warm slice of it. Looks delicious!

    • Reply Mackenzie Ryan December 14, 2016 at 6:30 pm

      I know, right? I always stock up on fresh blueberries in the summer and freeze them to make this pie in the winter.

  • Reply Michele December 13, 2016 at 10:46 pm

    The crust on that is making me drool! It looks amazing!

    • Reply Mackenzie Ryan December 14, 2016 at 6:23 pm

      Thank you, Michele! I just love the cardamom in it. It really takes it up a notch!

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