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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.

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

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