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Wild Blueberry Pie

with spiced orange syrup and mulling infused crust

with spiced orange syrup and mulling infused crust
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Wild Blueberry Pie
Wild Blueberry Pie

In stock



    Mulled Vodka

    4 Tbsp                        Mulling Spice Kit

    ¾ cup                           vodka



    3 cups                          all-purpose flour

    2 tsp                             granulated sugar

    ½ tsp                            kosher salt

    1 cup                            unsalted butter, chilled & cubed

    ½ cup                           mulled vodka



    6 ea                              Navel oranges

    3 Tbsp + 2 tsp             cornstarch

    1/3 cup                        granulated sugar

    1/3 cup                        Wild Blueberry Sugar

    6 cups                          blueberries, fresh or frozen

    1 Tbsp                          lemon juice




    1 ea                              egg, beaten

    3 Tbsp                          Wild Blueberry Sugar

    Prep Time

    3 hrs

    Total Time
    7 hrs
    Cook Time

    1 hr

    1 pie


    Up to three days prior: Infuse Vodka. Combine vodka and Mulling Spice; infuse at room temperature 2 hours to overnight. Strain fully; refrigerate until use.

    Up to one day prior: Prepare Crust. Whisk flour, sugar, and kosher salt in a medium bowl. Add cubed butter; rub in with your fingertips until mixture resembles coarse meal. Add ¼ cup mulled vodka. Work mixture with your fingertips until dough comes together in moist clumps, adding more vodka if dry, one teaspoon at a time. Gather dough into a ball and divide into 2 equal pieces; flatten each into a disk. Wrap individually in plastic and chill until firm, minimum 1 hour.

    Preheat oven to 400°F. Prepare Filling. Zest enough oranges to yield 1 Tablespoon; set aside. Juice all oranges and transfer juice to a small saucepot; add orange zest and 1 teaspoon cornstarch. Simmer over medium-low heat until reduced to syrup consistency; strain and set aside, off-heat. To a large bowl add sugars, lemon juice, blueberries, and remaining cornstarch; toss well to combine. Pour syrup over blueberries; fold to incorporate.

    Assemble. Roll out chilled pie dough and gently transfer into the pie dish. Using a slotted spoon, fill crust with blueberry mixture, leaving excess liquid behind. Roll out the second pie dough, cut and create a lattice pattern on top of the filling. Pinch or fork lattice to edges of base crust. Brush with beaten egg and sprinkle with Wild Blueberry Sugar. Bake for 25 minutes with crust covered to prevent browning. Reduce heat to 350°F and remove the crust shield. Bake for an additional 30-35 minutes until crust is golden brown. Cool at room temperature for minimum 3 hours to allow filling to thicken.

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