Do you know what you can do with all those beautiful blueberries available in stores right now? Let’s think outside blueberry muffins, blueberry pancakes, and blueberries on your yogurt – let’s put them into a pie!
I am sharing bestie’s recipe for Blueberry Butterscotch Pie. She first made this for me about 20 years ago, and ever since, it has been Mr. Twist’s favorite pie recipe. When blueberries bake, they pop open and make the most delicious berry pie. I promise that if you make this, people are going to think it came from a bakery because it’s so beautiful, and they will ask you for the recipe. Mr. Twist and I enjoyed making this pie during our recent visit to Maine using wild Maine blueberries from the farmer down the road. Talk about farm to table!
Blueberry Butterscotch Pie
Ingredients
- 1 pie crust, unbaked
- 1 1/2 tsp Fresh lemon juice
- 1 pint fresh blueberries
- 1/2 cup sugar
- 1/4 cup flour
- 1 tsp cinnamon
- 1/8 tsp salt
- 1/4 cup butter
- Pkg Butterscotch morsels (if it's a 12 oz bag you are only using half the bag).
- 1/8 tsp salt
- 3/4 cup flour
Instructions
- Preheat oven to 375 degrees
- Combine lemon juice and blueberries in a bowl.
- Stir in sugar, 1/4 cup flour, cinnamon, and 1/8 tsp salt. Gently mix
- Pour into 9 inch unbaked pie shell. Cover edges with foil or a pie crust shield and bake for 20 minutes.
- While the pie is baking, melt butterscotch morsels and butter in a small saucepan over medium heat.
- Constantly stir until melted. Do not let it burn.
- Remove from heat, stir in remaining 3/4 cup of flour and 1/8 tsp salt.
- Stir with a fork until it forms large crumbs.
- Transfer mixture to a small freezer safe, heat proof bowl and place in freezer while pie continues to bake so the mixture firms up. You may want to do this step first before baking the pie so it has time to chill. This makes it more a "crumble" topping for the pie if you chill it first.
- When the pie comes out of the oven, take the chilled crumble mixture and toss it again with a fork to break up the crumbs slightly.
- Sprinkle evenly over the top of the pie.
- Bake the pie for another 25 minutes. Watch the edges of the crust and if they start to brown too much cover again with foil.
- Let pie cool and serve with vanilla ice cream or whipped cream.
Hospitality is in my DNA. I founded Home with a Twist, a daughter’s twist on her mother’s traditions, in memory of my mother to celebrate her life and the gifts she shared with me. Mother loved to celebrate life’s occasions – big and small.
