Cinnamon Blueberry Pie

Dessert, Sweet, Baking

8 Servings Print

Nothing says summer like a fresh piece of blueberry pie!


2 Sweet Cornmeal Crusts

6 cups Cascadian Farm blueberries

3/4 cup Wholesome Granulated Sugar

1/4 cup + 2 Tbsp. Let’s Do Organic cornstarch

1 tsp. Frontier Co-op cinnamon

1 organic lemon, zested and juiced

Pinch Kosher salt

1 Happy Egg Co egg, whisked

2 Tbsp. bulk Demerara sugar

Sweet Cornmeal Crust

2 cups King Arthur Flour All-Purpose Flour

1 cup bulk yellow cornmeal

6 Tbsp. Wholesome brown sugar

1 tsp. Kosher salt

2 sticks (16 Tbsp.) Organic Valley unsalted butter, chilled and cut into small pieces

2 Happy Egg Co eggs, slightly beaten

1 organic lemon zest


Step 1

In a large bowl, whisk together your sugar, cornstarch, cinnamon, salt and lemon zest.

Step 2

Fold in blueberries, lemon juice, and 1 T water. Mix to combine. Allow to stand for 30 minutes.

Step 3

Preheat oven to 400.

Step 4

Roll out your pie crusts and place one in a pie plate.

Step 5

Add your filling to the crust. Cover with the other crust. Crimp both crusts together to seal.

Step 6

Score the top of the crust so the pie has ventilation.

Step 7

Brush with beaten egg and sprinkle sugar over top.

Step 8

Place pie plate on a rimmed baking sheet and bake for 25 minutes. Turn around.

Step 9

Reduce heat to 350 and bake for an additional 35 minutes or until the crust is golden brown.

Step 10

Transfer to a wire rack to cool completely before serving.

Sweet Cornmeal Crust

Step 11

In a food processor, add your flour, cornmeal, brown sugar, and salt. Pulse a few times to incorporate.

Step 12

Add the butter, pulse until it just starts to come together.

Step 13

Add eggs, and lemon zest, pulse until it comes together.

Step 14

Remove and shape into 2 discs, cover with plastic wrap and refrigerate for 30 minutes to overnight.

Step 15

Once ready to bake, preheat oven to 375.

Step 16

Roll dough out, place in pie dish, add in filling, cover with the other pie crust, cut a hole in it for ventilation.