Roasted Blueberry Pie

October 29, 2020
2 Ratings
Photo by Food52
  • Prep time 15 minutes
  • Cook time 48 minutes
  • Makes one 9-inch pie
Author Notes

Roasting fruit makes for a super flavorful filling, and the method produces some interesting results. First of all, the fruit stays relatively whole, with the juices releasing in the oven and collecting on the baking sheet. That large surface area combined with the ambient heat of the oven causes the juice to reduce to a beautiful, jammy consistency, negating the need for any thickener in the recipe. You end up with an incredibly true-to-flavor fruit pie. In my new book, *The Book on Pie,* I do this with strawberries—but I couldn’t resist trying it with blueberries, too, and the result is a new favorite. —Erin Jeanne McDowell

What You'll Need
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Roasted Blueberry Pie
  • 5 cups (850 grams) fresh blueberries (frozen will break down too much when roasted)
  • Zest and juice of 1 lemon
  • 1 vanilla bean, halved and seeds scraped
  • 1 1/4 cups (248 grams) granulated sugar
  • Pinch ground cinnamon
  • 1 par-baked pie crust, cooled completely
  1. Heat the oven to 425°F and have ready a baking sheet (13x18 inches).
  2. In a large bowl, toss the blueberries and lemon juice to combine. In a small bowl, rub the lemon zest and vanilla bean seeds into the sugar with your hands until well combined. Stir in the cinnamon.
  3. Toss this sugar mixture with the blueberries until they are well coated, then transfer to the baking sheet in an even layer.
  4. Roast the blueberries for 15 to 18 minutes; the berries should have softened and released a small amount of thick, juicy liquid but should still be intact and not mushy. Shake the tray one or two times during roasting to keep the cooking even.
  5. Let the roasted berries cool for 30 minutes, then transfer to the prepared pie crust and spread into an even layer.
  6. Reduce the oven temperature to 400°F and place the pie on a parchment-lined baking sheet. Bake until the crust is deeply golden brown and the filling is bubbly, 35 to 40 minutes. Let cool completely before slicing and serving.

See what other Food52ers are saying.

  • Melissa Case
    Melissa Case
  • Katie Lockwood
    Katie Lockwood
  • heazim
  • Marcus
I always have three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's wrapped in a pastry crust. My newest cookbook, Savory Baking, came out in Fall of 2022 - is full of recipes to translate a love of baking into recipes for breakfast, dinner, and everything in between!

5 Reviews

Katie L. September 8, 2021
I just followed the recipe to the letter and my blueberries are annihilated. I checked them after 5 minutes, and again at 10 minutes, and they were fine. When I looked again, at the 15 minute mark, they were nothing but skins and very runny liquid. Not sure what i did wrong or how to salvage the berries. I have a perfect par-baked, all butter crust waiting for filling :( Any advice??
Melissa C. July 21, 2021
This was, quite possibly, the most flavorful pie filling I've ever made. Roasting the berries created the most intense flavor; I can't wait to try this with other fruits. I did not parbake the crust; I used Erin's all-buttah pie dough, used double the amount of blueberries (10 cups for a deep-dish pie) and a bunch of lattice work. Baked at 425 for 30 minutes set on top of a hot baking stone, then reduced the heat to 350 and baked for another hour til the filling was really bubbly. I was worried it'd be runny, but once it cooled, it wasn't at all (and no soggy bottom!)
heazim July 19, 2021
I was immediately drawn to a different kind of berry pie. When I saw roasted blueberry pie I couldn't wait to make it. It turned out to be the most runny pie I have ever made. Not sure what I did differently, but I added cornstarch to the next batch of roasted blueberries before pouring into a par-baked pie crust. I learned a lot and really enjoyed the pie baking videos. Learned all about juice in the pie.
Marcus July 20, 2021
How much corn starch did you add
heazim July 20, 2021
The next morning the first pie, without cornstarch, firmed up a bit more. For the next two pies I used six cups of blueberries, 1 1/3 cup of sugar and 6 tablespoons of cornstarch. I added it after the roasted blueberries cooked, just before putting into pie shell. It came out awesome. I didn’t use vanilla bean because I didn’t have any. Someone said it was the best pie they’ve ever had.