Mouth-watering Blueberry Walnut Pie Recipe – Try it now!

If you’re looking for a dessert that will not only satisfy your sweet tooth but also impress your guests, then look no further than this Blueberry Walnut Pie recipe. This pie combines two classic flavors, blueberries and walnuts, in a deliciously unique way that’s perfect for any occasion.

But don’t be fooled by its simplicity – this pie is a showstopper. It starts with a buttery graham cracker crust that perfectly complements the blueberry walnut filling. This filling is made with fresh or frozen blueberries, walnuts, sugar, and a touch of cinnamon, giving it just the right balance of sweetness and tartness.

But what really sets this pie apart is the walnut streusel topping. It’s made with chopped walnuts, brown sugar, and butter- tossed together until crumbly-then generously sprinkled over the top of the pie. When baked to golden brown perfection, it creates a mouthwatering crunchy texture that perfectly contrasts with the soft filling below.

Whether you’re serving it as a dessert after dinner or as a sweet treat for any occasion, this Blueberry Walnut Pie is sure to be a favorite among your family and friends. So let’s get started on baking it!

Why You’ll Love This Recipe

Blueberry Walnut Pie
Blueberry Walnut Pie

Are you ready to take your taste buds on a mouth-watering adventure? Look no further than this Blueberry Walnut Pie recipe! This dessert is the perfect combination of sweetness and nuttiness, making it simply irresistible. Here are a few reasons why you’ll fall in love with this recipe.

First, the blueberries in this pie are bursting with freshness and flavor, whether you use fresh or frozen ones. The combination of blueberries and walnuts creates an unbeatable texture that will have you coming back for seconds and thirds! Plus, the streusel topping adds a delightful crunch to every bite.

Second, our crust made from graham cracker crumbs gives the whole pie an extra level of sweetness and makes the crust super crispy. The sour cream custard filling is the perfect complement to the sweetness of the blueberries and adds a tangy flavor that will keep you wanting more.

Third, this recipe is versatile! You can swap out the topping for a pecan crust or add some chocolate chips to create a decadent twist. If you prefer cheesecake style pies, you can make a blueberry cheese cake by reducing the amount of sugar and adding cream cheese to the custard filling. Or if you want a little bit of tartness in your pie, mix some lemon juice into the blueberry filling for an extra zing!

In conclusion, once you try this Blueberry Walnut Pie recipe, it will instantly become your new favorite dessert! It’s simple enough for a beginner baker to achieve perfect results but sophisticated enough for even pastry chefs to appreciate. So grab those ingredients listed below and let’s get baking!

Ingredient List

 A slice of heaven with every bite
A slice of heaven with every bite

Get ready for the pie-making adventure

Before we begin, let’s prepare all the ingredients we need so that we can make this delicious Blueberry Walnut Pie. Here are the ingredients you will need:

  • Pie crust:

    • Graham cracker crumbs: 1 1/2 cups
    • Granulated sugar: 1/4 cup
    • Unsalted butter: 6 tablespoons, melted
  • Walnut streusel:

    • All-purpose flour: 3/4 cup
    • Packed brown sugar: 1/2 cup
    • Ground cinnamon: 1 teaspoon
    • Salt: 1/4 teaspoon
    • Unsalted butter: 6 tablespoons, chilled and cubed
    • Chopped walnuts: 1 cup
  • Blueberry sour cream custard filling:

    • Granulated sugar: 1/2 cup
    • Cornstarch: 3 tablespoons
    • Salt: a pinch of salt
    • Sour cream: 1 cup, room temperature
    • Egg yolks: 2 large egg yolks
    • Fresh lemon juice: 3 tablespoons
    • Vanilla extract: 1 teaspoon or vanilla bean seeds scraped from one vanilla bean pod
    • Unflavored gelatin powder: 2 teaspoons
    • Cold water: 1/4 cup
    • Wild blueberries : 2 cups fresh or frozen

Let’s get baking!

The Recipe How-To

 The perfect balance of tart and sweet
The perfect balance of tart and sweet

Now that you have gathered all the ingredients, let’s move on to the most exciting part – baking the blueberry walnut pie! Here’s a step-by-step breakdown of the recipe instructions:

Make the Crust

  1. Preheat your oven to 350°F (177°C).
  2. In a mixing bowl, combine 1 ½ cups of graham cracker crumbs, ⅓ cup of melted butter and ½ cup of walnuts. Mix well.
  3. Press the mixture to line a nine-inch pie dish, making sure it covers the bottom and sides evenly.
  4. Bake for about 10 minutes until the crust is golden brown.

Prepare the Blueberry Filling

  1. In a medium saucepan, mix ¾ cup of sugar, ¼ cup of cornstarch, and ¼ teaspoon of cinnamon.
  2. Add in 2 cups of fresh or frozen blueberries and stir continuously over medium-high heat.
  3. Keep stirring until the mixture becomes thick and bubbly like jelly.
  4. Add in 1 tablespoon of butter, stir well, then remove from heat and let it cool.

Make the Walnut Streusel Topping

  1. In a large mixing bowl, cut in 6 tablespoons of cold butter into 1 cup of flour using a pastry blender or a fork until it forms pea-sized clumps.
  2. Add in ⅓ cup of brown sugar and ⅔ cups of chopped walnuts. Toss everything together until combined.

Assemble the Pie

  1. Spread half of the blueberry filling evenly onto the bottom of your pre-baked crust.
  2. Pour in half a recipe of sour cream custard filling or use store-bought.
  3. Spread remaining blueberry filling evenly on top of custard.
  4. Top with streusel mixture, covering entire top generously.
  5. Bake for about an hour until golden brown at a temperature of 375°F (190°C).
  6. Remove from heat and let your Blueberry Walnut Pie cool down for at least an hour before serving.

Your Blueberry Walnut Pie is now ready to be enjoyed! Serve it slightly warm with a scoop of vanilla ice cream or freshly whipped cream on top for an extra indulgent treat.

Substitutions and Variations

 Flaky crust, juicy filling, what's not to love?
Flaky crust, juicy filling, what’s not to love?

Preparing a pie involves a lot of creativity and flexibility, and this Blueberry Walnut Pie recipe is no exception. Here are some substitutions and variations you can make to customize your pie.

– Nuts: Walnuts are the star of this pie, but if you prefer pecans, almonds or hazelnuts, feel free to swap them in the nut crust or streusel topping.

– Blueberries: If you can’t find fresh blueberries, frozen blueberries work well too. You can also add other fruits such as strawberries or cranberries to the pie filling to give it an extra burst of flavor.

– Crust: While graham cracker crumbs are traditionally used for the crust of this pie, you can use any type of cookie crumbs you like. Try crushed oreos or shortbread cookies for a fun twist on this classic pie.

– Sour Cream Custard Filling: This rich and creamy custard filling can also be used in other pies with different fruit fillings. Try it with strawberries, raspberries, or even lemon!

– Streusel Topping: Instead of making a walnut streusel, try using a chocolate walnut streusel or substitute the walnuts for pecans for a pecan pie-inspired topping.

– Keto Options: For those on a low-carb diet, try using almond flour instead of graham cracker crumbs for the crust and sugar substitute instead of regular sugar in the filling.

By experimenting with different ingredients and flavors, you can create your own unique version of this Blueberry Walnut Pie recipe that fits your taste preferences perfectly.

Serving and Pairing

 A pie that's worth every calorie
A pie that’s worth every calorie

Once your blueberry walnut pie has cooled down to room temperature, it’s time to serve up a slice of heaven. The pie can be served as is or with a dollop of fresh whipped cream for an extra touch of creaminess.

This pie is perfect for a warm summer day or any celebration. I recommend pairing it with a cup of ice-cold lemonade for the ultimate refreshing treat. Alternatively, if you’re looking for something a bit more robust, a cup of coffee will do the trick.

For those who enjoy a bit of wine with their dessert, I would suggest serving this pie with a chilled glass of Riesling or Moscato. The sweetness of these wines complements the tartness of the blueberries and provides a delightful balance.

If you want to take things up a notch, why not create a charcuterie board? Add some cheese, nuts, and fresh fruits like strawberries and blackberries alongside your blueberry walnut pie to make for an artful spread that’s sure to impress your guests.

In conclusion, this blueberry walnut pie is an incredibly versatile dessert that can be paired with many different beverages and foods. Get creative and try different pairings to see what works best for you!

Make-Ahead, Storing and Reheating

 Blueberries and walnuts, a match made in flavor heaven
Blueberries and walnuts, a match made in flavor heaven

The Blueberry Walnut Pie is one of those desserts that tastes even better the next day. The combination of the sweet blueberries and nutty walnuts intensifies after refrigeration, resulting in a richer flavor, making it the perfect make-ahead dessert for special occasions.

To prepare in advance, simply wrap the cooled pie tightly with plastic wrap and store it in the refrigerator for up to two days. When it’s time to serve, remove the pie from the fridge and let it sit at room temperature for about 30 minutes to allow it to soften slightly.

If you have leftovers, store them in an airtight container in the fridge. The pie can last up to three days, but we doubt it will be around for that long! When reheating, preheat your oven to 350°F (180°C), place individual slices on a baking sheet, and reheat them for around 10 minutes or until warmed through.

One tip to prevent your blueberry walnut pie from becoming runny is to add a tiny amount of unflavored gelatin when making the filling. The gelatin helps the filling set and minimizes runniness without affecting its taste or texture.

In summary, with simple preparation and storage methods in place, you can indulge in this scrumptious blueberry walnut pie any time you please – whether served fresh from the oven or as a delightful leftover treat!

Tips for Perfect Results

 Grandma's recipe with a modern twist
Grandma’s recipe with a modern twist

As a seasoned baker, I’ve learned a thing or two about making the perfect Blueberry Walnut Pie. Here are some tips and tricks to guarantee your pie turns out beautiful and delicious every time.

1. Make Sure Your Blueberry Filling is Thick Enough

The key to avoiding a soggy bottom pie crust is ensuring that the blueberry filling is thick enough. To thicken the filling, mix flour or cornstarch with the sugar when making the filling as directed in the recipe. This will help keep the blueberry pie from getting too runny during baking.

2. Add Depth of Flavor with Cinnamon

A pinch of cinnamon will add warmth and depth to your Blueberry Walnut Pie. Be sure to use fresh ground cinnamon for maximum flavor. Alternatively, you could try adding nutmeg for a slightly different twist.

3. Use Frozen Blueberries If Necessary

If fresh blueberries are not in season or unavailable you can still make delicious Blueberry Walnut Pie by using frozen blueberries. Just make sure you thaw them completely before using to avoid any excess moisture in your filling.

4. Don’t Overwork Your Pastry Dough

When preparing the pastry dough, avoid overworking it as this can result in a tough crust. Mix ingredients until they just come together and then wrap it tightly in plastic wrap and chill for at least an hour before rolling it out.

5. Toast Your Walnuts Before Adding Them to the Streusel Topping

Toasting walnuts before tossing them with butter and sugar for the streusel topping will enhance their nutty flavor and give them a delightful crunch.

6. Let Your Pie Cool Slightly Before Serving

While Blueberry Walnut Pie can certainly be served warm from the oven, I recommend letting it cool slightly before slicing and serving to allow the filling time to set up properly.

By following these tips, you’ll be able to create a stunning Blueberry Walnut Pie that will have your guests coming back for seconds (and maybe even thirds!).

FAQ

Now that you know all the ins and outs of making a delicious Blueberry Walnut Pie, it’s important to address any lingering questions or concerns you may have. In this section, we’ll tackle the most frequently asked questions to ensure that your baking experience goes as smoothly as possible. So, Let’s explore some frequently asked questions and their answers for making the best blueberry walnut pie!

How do you keep a blueberry pie from being runny?

A little-known ingredient that can make all the difference in your blueberry pie is tapioca flour. Unlike using regular flour or cornstarch, tapioca flour requires less volume and won’t change the texture or color of your pie filling when you cut into it. With tapioca flour, you can avoid a runny mess and create the perfect blueberry pie every time.

What will thicken blueberry pie filling?

Achieving the desired consistency in recipes often calls for the use of flour or cornstarch. Nonetheless, tapioca, arrowroot, and potato starch can also come in handy in some cases.

Is it better to bake a blueberry pie before freezing it?

Did you know that blueberry pies can be frozen? It’s actually recommended that you freeze them before baking rather than afterwards. Freezing after baking can make the dough tougher and it loses its flakiness, affecting the overall texture of the pie. This tip can come in handy when you need to prepare pies ahead of time for a special occasion or unexpected guests.

Do you serve blueberry pie warm or cold?

This particular Blueberry Pie can certainly be enjoyed warm, as well as at room temperature or chilled. I served the pie slightly warm, which resulted in a perfectly cohesive filling that remained delightfully juicy. As you can see in the accompanying photo, the bottom of the pie dish was still slightly warm to the touch when I sliced into it.

Bottom Line

In conclusion, the Blueberry Walnut Pie recipe is a delicious and flavorful dessert that will leave your taste buds wanting more. The combination of tangy blueberries, sweet cinnamon, and crunchy walnuts makes for a delectable experience that’s perfect for any occasion. Whether you’re hosting a holiday party or just want to treat yourself after a long day, this pie is sure to satisfy.

By following these detailed instructions, using high-quality ingredients, and incorporating some of the tips and substitutions we’ve recommended, you’ll be able to create the perfect blueberry walnut pie every time. So what are you waiting for? Get in that kitchen and start baking!

As George Orwell once said, “Good food is the foundation of genuine happiness.” And with this blueberry walnut pie recipe in your arsenal, you’ll have plenty of happiness to go around. So treat yourself and your loved ones to a slice of this heavenly pie today – trust us, they won’t be disappointed!

Blueberry Walnut Pie

Blueberry Walnut Pie Recipe

This takes a couple hours to chill. The crust on this pie is really good, and thick. It will fill up your pie plate so press down as much as you can. I used a 9.5 inch pie plate so I was left with about a cup of filling that wouldn't fit...I saved it for a later breakfast topped with some granola. Two 15 oz cans of blueberry's work perfectly for this. 🙂 You can easily get 16 slices from this pie, it is very thick and rich.
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Course: Dessert
Cuisine: American
Keyword: < 60 Mins, Berries, Dessert, For Large Groups, Fruit, Pie
Prep Time: 30 minutes
Cook Time: 22 minutes
Servings: 1 pie
Calories: 353.3kcal

Ingredients

Crust

  • 2 1/2 cups graham cracker crumbs
  • 1/2 cup finely chopped walnuts
  • 1/4 cup plus 2 tbsp butter, melted
  • 3 tablespoons honey
  • 1/2 teaspoon cinnamon

Filling

  • 6 egg yolks
  • 1 cup blueberry juice, drained from canned blueberries
  • 1 cup whipping cream
  • 3/4 cup sugar
  • 1/2 teaspoon cinnamon
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla
  • 1/4 cup blueberry juice, drained from canned blueberries
  • 1 (1/4 ounce) envelope unflavored gelatin
  • 1 cup whipping cream
  • 2 cups canned blueberries
  • 1 cup walnuts, chopped and toasted
  • whipped cream (garnish)

Instructions

  • Crust:
  • Preheat oven to 350 degrees.
  • Combine graham cracker crumbs, 1/2 cup finely chopped walnuts, butter, honey and cinnamon in large bowl and mix well. Press into 10-inch deep dish pie pan.
  • Bake 10 minutes. Let cool while preparing filling.
  • Filling:
  • Combine egg yolks, 1 cup blueberry juice, 1 cup whipping cream, sugar and cinnamon in 2-quart saucepan.
  • Cook over medium heat, whisking constantly, until mixture coats back of spoon or registers 180*, about 8 to 10 minutes, do not boil.
  • Immediately pour into large bowl of electric mixer.
  • Add lemon juice and vanilla and beat on low speed until yolk mixture begins to cool, approximately 3 to 5 minutes.
  • Meanwhile, combine 1/4 cup blueberry juice and gelatin in small saucepan and stir over low heat until gelatin is dissolved, about 2 minutes.
  • Add small amount of cooling yolk mixture and blend well.
  • Slowly add gelatin mixture to yolk mixture and blend well.
  • Refrigerate, stirring frequently, until mouse just begins to thicken and set.
  • Whip 1 cup cream in large bowl of electric mixture until stiff peaks form.
  • Fold cream and blueberries into mousse.
  • Spoon into prepared crust. Cover entire top of pie with toasted walnuts.
  • Refrigerate until completely set, about 2 to 3 hours. Top each serving with whipped cream.

Your Own Notes

Nutrition

Serving: 111g | Calories: 353.3kcal | Carbohydrates: 32.6g | Protein: 4.7g | Fat: 24g | Saturated Fat: 10.1g | Cholesterol: 119.2mg | Sodium: 116.2mg | Fiber: 1.7g | Sugar: 23.7g

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