It’s National Blueberry Pie Day! I never need an excuse to make a pie, but if one happens to come along I’ll take it! Today we’re making a crunchy, buttery crust out of pecans, filling it with fresh blueberries and topping it with slightly sweet whipped cream. Sounds dreamy right? Let’s dive in!

First, we need to make the crust. I used this recipe and swapped out the walnuts for pecans! You’ll need 2 ½ cups pecans, halves or chopped. 4 tablespoons of room temperature butter, 3 tablespoons of sugar and a pinch of salt.


Grind up the pecans in a food processor, then add in all the rest of the ingredients and grind again. Let the food processor run for just about a minute until dough forms.


Next, the dough needs to rest. Wrap it up in plastic and let it chill in the fridge for at least one hour. (Time saving tip: this step can be done up to three days before making the pie.)  When you’re ready to get cookin’ pre-heat the oven to 375 degrees. Use a rubber spatula to press the dough into the pan, then bake for 12 to 15 minutes.

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While the crust bakes, it’s time to make the filling! Here’s what you’ll need: 6 cups of fresh blueberries, washed and dried, 1/3 cup sugar, 1/4 cup flour, 1 tablespoon lemon juice and 1 tablespoon butter.


Mix the blueberries, sugar and flour together then pour it into the baked pie crust.  Top with pieces of butter.


Put the pie back into the oven for 35 to 40 minutes. When the edges are brown and the filling is bubbly, take it out and allow it to cool completely.


Make the whipped cream topping by whisking 1 cup heavy cream until soft peaks form. Continue whisking while you gradually add 2 tablespoons of powdered sugar to the cream. Whisk until stiff peaks form. (Pro tip: skip the gym today? Whisking the cream by hand takes about 15 minutes and is a serious arm workout! You can speed up the process by using a stand mixer fitted with the whisk attachment.)


Top the cooled pie with whipped cream and sprinkle with blueberries and pecans before serving.

Do you have any pie-making tips? We’d love to hear them! Share in the comments below.