Honey Balsamic Blueberry Pie

Name: Honey Balsamic Blueberry Pie
Prep time: 30 min
Total time: 30 min
Yield: Serves 8
Ingredients: 3 cups all-purpose flour; ¾ cup cold butter, cubed; 6 Tbsp cold vegetable shortening; 1 Tbsp kosher salt; 4–6 Tbsp ice cold water; 7 cups fresh blueberries; ¼ cup cornstarch; 2 Tbsp Blueberry Aged Dark Balsamic; ½ cup granulated sugar; ⅓ cup Franklin Raw Honey; 1 tsp vanilla extract; ¼ tsp kosher salt; ¼ tsp ground cinnamon; ⅛ tsp finely ground black pepper; 2 Tbsp butter, cubed; 1 large egg (for egg wash)

April 27, 2021

Honey Balsamic Blueberry Pie at The Little Shop of Olive Oils

There’s something timeless about a blueberry pie.

But when you add raw honey and our Blueberry Aged Dark Balsamic, it becomes something deeper. Richer. Just a little more memorable.

The balsamic doesn’t make the filling taste tangy — it intensifies the blueberry flavor and gives it that beautiful depth that makes people ask, “What did you put in this?” The honey softens everything, bringing warmth and balance to the natural sweetness of the berries.

A touch of cinnamon and even the tiniest pinch of black pepper add subtle complexity. It’s not spicy — it just rounds everything out.

And that lattice crust? Golden, flaky, brushed with egg wash and baked until the filling bubbles up through the center.

This is the kind of pie you bring to holidays. To summer cookouts. To family gatherings where people go back for a second slice.

Sweet. Juicy. Perfectly balanced.

Honey Balsamic Blueberry Pie

The Little Shop of Olive Oils

Servings

Serves 8

Prep Time

30 minutes

Ingredients

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3 cups all-purpose flour
¾ cup cold butter, cubed
6 Tbsp cold vegetable shortening
1 Tbsp kosher salt
4–6 Tbsp ice cold water

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7 cups fresh blueberries
¼ cup cornstarch
2 Tbsp Blueberry Aged Dark Balsamic
½ cup granulated sugar
⅓ cup Franklin Raw Honey
1 tsp vanilla extract
¼ tsp kosher salt
¼ tsp ground cinnamon
⅛ tsp finely ground black pepper
2 Tbsp butter, cubed
1 large egg (for egg wash)

Directions

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In a food processor, pulse flour, cold butter, shortening, and salt until mixture resembles coarse crumbs.
With the processor running, add 4 Tbsp ice water, 1 Tbsp at a time, until dough forms and pulls away from the sides. Add up to 2 more Tbsp if needed.
Divide dough in half and flatten into disks. Wrap in plastic wrap and chill for 2 hours.

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Place 1 cup of blueberries in a large bowl and crush gently with a wooden spoon.
Stir in cornstarch and Blueberry Aged Dark Balsamic until cornstarch dissolves.
Add remaining blueberries, sugar, honey, vanilla extract, salt, cinnamon, and black pepper. Stir gently to combine.

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Preheat oven to 425°F. Line a baking sheet with foil.
Roll out one chilled dough disk on a lightly floured surface to about ⅛ inch thick. Fit into a greased 9-inch deep dish pie plate.
Pour blueberry filling into crust and dot with butter cubes.
Roll out remaining dough and cut into 12–14 strips (about ½ inch wide). Arrange in a lattice pattern over filling. Trim and seal edges.
Brush top crust with beaten egg. Freeze pie for 20 minutes until dough is firm.
Bake at 425°F for 20 minutes.
Reduce oven temperature to 375°F and bake 20 minutes more.
Cover edges with foil if browning too quickly and continue baking 25–30 minutes, until crust is golden and filling bubbles in the center (about 65–70 minutes total).
Remove to a wire rack and cool for at least 1 hour before slicing.