Blueberry Basil Pie |Cooking With Amanda

Nothing feels quite like summer like 4th of July and some blueberry pie! One of my favorite things every summer is seeing all the strawberry, blueberry and raspberry pies, cakes and desserts that come scattering across my Pinterest feed.

They are always so pretty and festive to look at and I always have big intentions of crafting up one of my own! Sadly, most times I fall a little short of this goal, but not this year! I decided to try my hand at a blueberry pie as I continue on my pie making journey this year. I started with baked strawberry pie, it only seems fitting to move on to blueberries.

I have also been dabbling in a little gardening this summer. I've tried to grow several different plants before, but totally have a black thumb. Poor plants, I always have the best intentions, but have managed to drown an orchid, whither a few succulents, and even turn a rosemary completely black in just three days.

But somehow, I have managed to keep a few basil plants alive the past few weeks! Hooray! I have to thank all the rain we've had this summer, it must be helping me keep those herbs alive. I decided to spruce up my pie this time with some hints of basil. I mean basil and blueberries are definitely quintessentially summer, don't ya think?

After a quick google search to make sure that basil and blueberries were actually a thing that went together, I came across pages of recipes based off of Thomas Keller's blueberry, basil and goat cheese pie. I mean if it's good enough for Thomas Keller, then it's good enough for me!

I left out the goat cheese and went for something a bit more traditional, with just a little herby twist. Although I love some goat cheese, I wanted something extra sweet to celebrate Independence Day this year! I think you'll love this pie. It's bright and herby, and totally perfect for summer.

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Blueberry Basil Pie Recipe

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Ingredients

For the Crust:

1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 cup water, cold
7 tablespoons butter, cold
1 egg, for brushing crust

For the Filling:

2 cups fresh blueberries
1/4 cup brown sugar
1/4 cup fresh basil, torn

Directions

For the Crust:

Sift flour and salt together. Cut butter into cubes and place in freezer for 5 minutes to get cold.
Using a fork, stir butter cubes into flour mixture until well coated.
Add water and use hands to work dough into a ball.
Place dough in the freezer for 15 minutes to get cold again.
Work dough until smooth on a floured surface. Separate into two equal parts.
Roll out each dough ball until as thin as a penny.
Gently press half the dough into the pie pan.

For the Filling:

Heat blueberries and brown sugar in a pot over medium heat until the sugar dissolves. Stir in basil. Let cool for 15 minutes.
Add filling to pie pan. Cut desired silts into remaining pie dough.
Places over the top and seal by pressing the edges together.
Brush whisked egg on top.
Bake for 45 minutes or until pie crust is golden brown and filling is bubbling.
Let pie cool for an hour then serve.