Easy Blueberry Pot Pie

Easy Blueberry Pot Pie

Blueberries are in season and this Easy Blueberry Pot Pie is a breeze to prepare for a summer treat or any time. It’s made with fresh or frozen berries and topped with a flaky sweet dough pastry that possesses a hint of nutmeg. The taste has a familiar resemblance to the fruit-filled sweet dough tarts from my childhood, but with less mess and effort.

Easy Blueberry Pot Pie in a white ramekin bowl toped with ice cream next to a spoonful of pie.

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It’s summer fun time and the blueberries are ripe for the picking. I love summer because time slows down (well it’s supposed to!) and it’s harvest time for berries, and garden fresh produce. The strawberries are first in early spring, then the blueberries, and then comes the blackberry picking down here in the south.

Blueberry bushes.

These berries are growing at my back door. This year’s crop was not as plentiful. I think it was the late cold snap we had. There weren’t enough to make this second round of pie experimenting, so I’m thankful berries keep well in the freezer.

Well, let’s bake some pie!

The Filling For Easy Blueberry Pot Pie

In making the filling the use of frozen berries are not only convenient, but they keep their shape better during baking. Normally, cinnamon is added to a blueberry pie, but here we’re using some ground allspice which pairs well with the berries.

Juicing a lemon into a bowl blueberry pie ingredients.

Another flavor that has goes well with blueberries is lemon juice and it’s zest. Lemons seem to brighten up everything!

To sweeten the dish, there is only 1/3 cup of sugar along with cornstarch to thicken the sauce. This is an easy recipe. Just stir seven ingredients together with the berries, place them in a baking dish, and top them with this tasty crust.

The Sweet Dough Crust

As a youngster, I grew up eating sweet dough tarts. They were made with pie dough and shaped in half moons filled with fig preserves, blackberries, or whatever else was on hand. The mixture was flavored with a little nutmeg setting it apart from a regular pie. Sweet dough tarts are a Cajun specialty and, evidently, nutmeg is also. My momma says she remembers the smell of nutmeg hanging in the air as she’d walk into her grandmother’s house. We’ve decided it was probably freshly ground and more fragrant than canned spice.

Another flavor used in this crust is vanilla. I like Vanilla Bean Paste instead of extract. It has a more concentrated flavor and the little vanilla bean seeds show up in the dough looking so very appetizing.

A yellow bowl filled with flour and an egg with milk being poured into it.

For this Easy Blueberry Pot Pie, I took my Aunt Lou’s sweet dough tart recipe and topped the filling with it. Of course, I had to cut the huge quantity ingredients back since she made many tarts to feed her family of seven.

Six white ramekins filled with Easy Blueberry Pot Pie filling with crust being spooned onto them on a silver cookie sheet.

Now, there’s no rolling and cutting involved here. I just top the blueberry filling with spoonfuls of crust until it’s evenly distributed then bake and that’s it. Also, there’s less mess to clean up after.

I highly suggest you sprinkle the pot pies with a little sugar just before baking for a lightly sweetened crunch. You’ll be glad you did!

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Easy Blueberry Pot Pie

Six white ramekins filled with baked Easy Blueberry Pot Pie on a silver cookie sheet.

A simple blueberry dessert using fresh or frozen berries topped with a sweet dough pastry then baked in individual ramekins, or a pie plate, or casserole dish. It’s delicious with or without ice cream.

  • Author: Louisiana Woman
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 6 servings 1x
  • Category: Sweets
  • Method: Baking
  • Cuisine: American
Scale

Ingredients

Crust

1 3/4 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

3/4 cup sugar

1/4 teaspoon ground nutmeg

2 tablespoon salted butter, cold

2 tablespoon vegetable shortening

1/4 cup milk

1 egg

1 teaspoon vanilla bean paste or 1 1/2 teaspoon vanilla extract

Filling

3 cups fresh or frozen blueberries

2 tablespoon corn starch

pinch of salt

1/3 cup sugar

1 tablespoon lemon juice or juice of 1/2 lemon

zest of 1/2 lemon

1 tablespoon heavy whipping cream

1/8 teaspoon ground allspice

1 tablespoon salted butter

Instructions

Preheat oven to 400 degrees.

Butter baking dish such as 6 ramekins, one pie plate, or casserole dish.

Crust 

Combine flour, baking powder, soda, sugar, and nutmeg into a medium bowl with a whisk.

Cut butter and shortening into the flour mixture.

Stir in milk, egg, and vanilla.

Set aside.

Filling and Finish

Place blueberries in a large bowl and add the rest of the filling ingredients except butter.

Stir gently together until all are well combined.

Spoon filling into the buttered baking containers and dot on top using the 1 tablespoon of butter.

Spoon crust on top of filling using two spoons to evenly distribute.

Bake for 30 minutes and serve warm or at room temperature.

 

Notes

You can use fresh or frozen blueberries, the frozen ones are convenient to keep on hand, and they usually maintain their shape while baking.

Put as much or as little crust on top of the filling.

You can be messy with the crust because the dough cooks evenly.

Sprinkling sugar on top before baking adds a light sweet crunch.

Keywords: easy blueberry pot pie

Six white ramekins filled with baked Easy Blueberry Pot Pie on a silver cookie sheet.

More Favorite Cajun Desserts

Here are a few more desserts known in southern Louisiana cooking you may enjoy; Fresh Apple Cake, Fig Cake, and ‘Tit Gatea Sec (Little Dry Cake Tea Cakes). Also, these recipes for Fig Preserves, Fig Pepper Jelly, and Strawberry Fig Jam is what you’ll be needing soon since Fig season is right around the corner. Yay!

“Why do I pray? Because I never know what’s going to pop out of my mouth.”

Kathie Lee Gifford



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