This delicious take on blueberry pie adds blueberries to the crust as well, creating a subtly purple crust after baking. This pie is vegan friendly, refined sugar free, and includes a gluten-free alternative!
I was never a big pie person before I met my hubby. Most pies are too sickeningly sweet for my taste and have “canned fruit filling” written all over them. There’s a world of difference between store-bought and homemade pie, as with most things, so I quickly learned how to make pies homemade, complete with a from-scratch crust. It may take a little longer than baking a frozen Marie Callender’s pie, but difference in taste will be your reward, I promise!
Another nice thing about making desserts homemade, is that you can adjust the sweetness level to suit your taste. Most of the recipes I find out on the internet, whether it be for chocolate chip cookies or pie, I cut back on the amount of sugar listed by at least 25 or 30 percent and it’s still plenty sweet for me. This pie is only mildly sweetened, allowing the flavor of the fresh blueberries to shine.
This pie was inspired by a photo I saw on Pinterest by the talented Linda Lomelino of purple pie crust made with blueberry powder. She somehow managed to get a very deep purple, which I could not replicate no matter how much powder I added, but this subtle lavender/magenta color isn’t bad considering it’s dyed naturally. It even gives the crust a slight berry flavor, which pairs perfectly with the delicious blueberry filling.
The color does lighten a bit after baking and I couldn’t prevent the slight browning on the edges of the crust, but I think it turned out beautifully nonetheless. And with Easter right around the corner, I imagine this would make a lovely addition to your holiday table as well!
Please let me know if you give this a try and don’t forget to tag me in any pics you post on Instagram! Enjoy and happy Pi(e) Day!Print
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