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.
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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.
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.
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.
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.
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!
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.
