Blueberry Basil Pie

We've paired sweet, juicy blueberries with fresh basil for a flavorful, craveable pie

Nothing says summer quite like blueberry pie. In this recipe, sweet, juicy blueberries pair perfectly with fresh basil. Enjoy a delicious slice at your next backyard BBQ.


Double Pie Crust

  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • ½ teaspoon salt
  • 2/3 cup butter or butter-flavored shortening
  • 6-10 tablespoons cold water


  • ½ cup light brown sugar
  • 2 teaspoons ground cinnamon
  • 1 cup whole fresh basil leaves
  • ¼ cup instant tapioca
  • 5 cups fresh blueberries (or 6 cups frozen blueberries, thawed and drained)
  • 1 tablespoon fresh lemon juice
  • 1 egg (for wash)
  • 1 tablespoon granulated sugar


To Prepare Pie Crust

  1. Stir together both flours and salt.
  2. Cut in shortening/butter, until butter is evenly distributed.
  3. Sprinkle water over flour mixture about 3 tablespoons at a time, mixing with a fork until moistened.
  4. Form dough into a ball, divide in half.
  5. On a lightly floured surface, flatten 1 dough ball. Roll from center to edges into a 12-inch circle using a lightly floured rolling pin.
  6. To transfer pastry to pie plate, gently fold into quarters. Unfold over a 9-inch pie plate, taking care not to stretch pastry.
  7. Repeat rolling procedure for second half of dough. Set aside.

To Prepare Filling

  1. Preheat oven to 400°F.
  2. In food processer, mince together brown sugar, cinnamon, and basil.
  3. Transfer mixture to large bowl and stir in tapioca. Add berries to bowl and mix.
  4. Transfer filling to pastry-lined 9-inch pie plate. Sprinkle with lemon juice.

Assembling and Cooking the Pie

  1. Top pie with second pastry shell.
  2. Trim pastry evenly with the rim of the pie plate, folding bottom pastry over top pastry and pinching the two shells together to form a seal along the edge.
  3. Whisk egg. Brush over crust. Sprinkle lightly with sugar.
  4. Cut slits evenly around top crust to allow steam to escape.
  5. Bake for 35-45 minutes, or until crust is golden brown and juice bubbles between slits.
  6. Remove from oven and let cool at least 2 hours before serving.

Nutrition Information

Serving Size: 1 slice, or 1/8 of pie

Amount Per Serving

  • Calories: 246
  • Fat: 9g
    • Saturated Fat: 6g
  • Protein: 28g
  • Total Carbohydrates: 41g
    • Dietary Fiber: 2g
  • Sodium: 297mg
  • Cholesterol: 34mg

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