Blueberry Lemon Thyme Pie in a Bourbon Crust


Before this week, I hadn’t made a pie in a really long time.  I had almost forgotten how fun it is to make a pie.

blueberrylemonpie1

There’s something really special about making a pie.  I think it has to do with all the steps.  It’s a process, but almost always, it’s worth it.

With this pie, it’s totally worth it. I can honestly say, I thoroughly enjoy making pies.  I love making the dough and using my fingers to break up the butter.  I love rolling out the dough to fit the pie pan.   I should also tell you that I’m a little bit in love with the crust.  I decided bourbon was a good idea, so I used bourbon instead of water.  Then I decided thyme goes great with blueberries and lemon. So why not?  I won’t lie, the thyme gives the pie a really earthy flavor.  I’m not sure it will be to everyone’s liking.  If you aren’t into earthiness, omit the thyme and you will have one rockin’ pie.

The only part of pie-making that I’m not crazy about is chopping fruit.  With this pie, this is a non-issue. pieingredients

This is pretty much the pie for those who don’t like to chop things.  There’s really zero chopping involved.  Just rinse your blueberries, grate your lemon and pluck some thyme off the stem, then throw it all together with some sugar and flour.  It all is pretty simple. blueberrylemonpie2

Of course with any pie, you can always get fancy.  Lattice tops are always fancy.  I tried to get even fancier by using a spoon to crimp the edge.  Oh and the little heart adds a nice touch, right?  All sorts of cute! blueberrylemonpie3

  I’m a fan.  If you’re in the mood for a fancy pants pie that is comforting and earthy (is earthy a bad thing?), this is the jam:

Blueberry Lemon Thyme Pie in a Bourbon Crust

For Crust:

350g all purpose flour
2 tbsp sugar
1/2 tsp salt
2 sticks butter, cold
1/4 cup bourbon

For Filling:

1.5lbs fresh blueberries (5 cups)
3/4-1 cup sugar
1/4 cup flour
1/2 tsp salt zest and juice of 1 lemon
1 tbsp fresh thyme  

First make your crust.  Mix together dry ingredients.  Cut your butter into cubes, using your fingers work into your flour mixture until you get coarse crumbs.  Add bourbon and work into a ball.  Wrap in plastic and refrigerate 4 hours or overnight.  Resting is a critical part of pie dough  making.  If your pie dough is shrinking, it’s because it hasn’t rested enough. So let it chill in the fridge a few hours. Pour yourself a glass of bourbon while you wait.

When you’re ready to make your pie, make your filling.  In a bowl, combine all ingredients Roll out the crust, half for the bottom and half for the top.  Place one half in the bottom of the pan.  Fill with fruit filling.  Then make a lattice top (or just roll it out and cut a few slits in the top), crimp as desired.

 If you want some cool pie crimping ideas, check this out. Put your pie in the freezer while you preheat your oven to 350F.  Once heated, bake for about an hour or until the blueberries are bubbling all around. Allow to cool completely and serve. eatingblueberrypie

Blueberry pie always looks like a mess when served.  But that’s part of the fun of pies.  Unlike layer cakes, pie aren’t perfect.  They’re messy and chunky, but overall pretty great.

 

I’m really interested to try more herbs in pies.  I’m thinking maybe strawberry basil might be a good combo.

Any other ideas?  How do you feel about pies? Fan? Not so much?

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12 responses to “Blueberry Lemon Thyme Pie in a Bourbon Crust”

  1. allie@sweetpotatobites says :

    I thought the thyme flavor in this was awesome. I still haven’t made a pie yet – please teach me how to make delicious crust :)

  2. Anna B says :

    Sounds/looks great! Similar to this one I heard about via Food Network – blueberry goat cheese basil pie. It’s amazing. Also this is now my default crust recipe (with vodka instead of water, or like 2:1 ratio). http://www.foodnetwork.com/recipes/blueberry-goat-cheese-pie-recipe.html

    If you don’t want the crust you can even just bake the filling as a custard and it’s still great.

    • Karla @ Foodologie says :

      OMG I must try this! I <3 goat cheese!

      Vodka in pie crust is seriously amazing. I'm going to always use alcohol in my crusts. The bourbon added great flavor (as compared to vodka, which really helps more with texture than flavor).

  3. Chez @ Chez Moi says :

    Gorgeous! I love the idea of including lemon thyme with the blueberries

  4. frugalfeeding says :

    A beautiful tart – so simple :D. Love the idea of an alcohol crust.

  5. Anjana @ At The Corner Of Happy & Harried says :

    Your blueberyy pie looks simply amazing! Love the lattice work :)

  6. Emily Dingmann (@nutritionisteat) says :

    What an amazing combination of flavors! BEAUTIFUL pictures too. :)

  7. Natalie says :

    Okay, I don’t even like blueberries (most of the time) but this sounds AMAZING! And I totally agree that alcohol is a good idea. I’d like to paraphrase Julia– 1 for me, 1 for the recipe ;)

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