Unicorns in the Kitchen

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The Best Unicorn Blueberry Pie

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This is best ever unicorn blueberry pie, drip free and with a flaky crust! An extra step makes the filling so silky and nice!

This is best ever unicorn blueberry pie, drip free and with a flaky crust! An extra step makes the filling so silky and nice!

Because I have unicorns in my kitchen, on my pies, and almost everywhere.

Like avocados, egg rolls, and many other foods, I was not familiar with blueberries until I met Kyle and moved to the US. I still remember the first blueberry I ever had. It was juicy, both sweet and sour, and just so delicious. Then when I moved to the US last May (cannot believe it’s actually been almost a year!) , there were blueberries everywhere. So I just had to make one good blueberry pie. It just had to happen.

First try? Pretty blueberry pie with lattice crust. Oh, so pretty but, oh, so drippy. When we cut it, juicy filling flooded everywhere in the pan and made the crust all soggy. Oh, my pretty but soggy first blueberry pie.

I was not planning to let this ruin my perfect pie plan. I tried again. This time, I cooked the filling! (And I asked my unicorns to sit on the pie and help the filling stick together!)

This is best ever unicorn blueberry pie, drip free and with a flaky crust! An extra step makes the filling so silky and nice!

Cooking the blueberries with some sugar and corn starch makes the juice come out before it’s baked in the oven. The filling thickens with the addition of corn starch so when the pie is all ready and cooled, it’s so easy to cut. And there are no drips anywhere. You will end up with beautiful slices of blueberry pie. But take this from me, one slice just won’t be enough.

And even if you don’t have a unicorn cookie cutter and/or you decide to make a plain blueberry pie, it will still be a unicorn blueberry pie, because it’ll so good, you’ll think unicorns made it!

This is best ever unicorn blueberry pie, drip free and with a flaky crust! An extra step makes the filling so silky and nice!

The best ever unicorn blueberry pie which doesn't drip and has the flakiest crust! an extra step makes the filling so silky and nice!
4.82 from 11 votes
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Unicorn Blueberry Pie

This is best ever unicorn blueberry pie, drip free and with a flaky crust! An extra step makes the filling so silky and nice!
Course Dessert
Cuisine American
Prep Time 40 minutes
Cook Time 40 minutes
Total Time 1 hour 20 minutes
Servings 8
Calories 140 kcal
Author Shadi HasanzadeNemati

Ingredients

Pie Crust:

  • 2 sticks butter
  • 2 1/2 AP flour
  • 1 tbsp sugar
  • 1/4 tsp salt
  • 1/3 cup ice water

Filling:

  • 6 cups blueberries fresh or frozen
  • 3 tbsp corn starch
  • 3/4 cup white sugar 1/2 cup is your blueberries are sweet

Instructions

Pie Crust:

  1. Cut butter into 1" cubes and freeze for 20 minutes.
  2. Mix butter, flour, sugar and salt using a pastry cutter or just your fingers until it's crumbly and butter pieces are as small as peas.
  3. Add ice water with a tablespoon, one spoon at a time and mix with a wooden spoon and then your hands until the crust comes together shaping a ball.
  4. Divide the dough in two pieces, one bigger than the other.
  5. Wrap with plastic wrap and refrigerate for one hour.
  6. When you want to make the pie, take the dough out of the refrigerator, let it sit on the counter for 15-20 minutes until it reaches room temperature.

Pie filling:

  1. Mix all the ingredients in a sauce pan, cook over medium heat until cornstarch and sugar are dissolved and blueberries are tender and the mixture is bubbling and thickened, about 10 minutes.

Unicorn Blueberry Pie:

  1. Preheat the oven to 375 F.
  2. Roll out the bigger piece of dough into a circle and fit it into the pie pan. Crimp the edges if desired.
  3. Pour in the pie filling.
  4. Roll out the smaller disk of pie crust and using a unicorn cookie cutter, cut unicorns out of the pie crust and place them on the filling.
  5. Place the pie pan on a baking sheet.
  6. Brush the unicorns with some milk and bake in the oven for 35 - 40 minutes until the crust is golden.

Recipe Notes

Check the pie after 20 minutes, if the crust is already golden, cover the pie loosely with an aluminum foil to prevent the crust from burning.

This is best ever unicorn blueberry pie, drip free and with a flaky crust! An extra step makes the filling so silky and nice!

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Comments

  1. I saw the unicorns in the little preview in the Share Group on FB and I got SUPER excited! This might be the best thing I’ve seen all week. Now, I need to find a unicorn cookie cutter… I completely agree that you can’t just throw fresh blueberries into a pie crust to make pie. It makes for a terribly soupy pie. Your method is much better!

    Reply

    • Thank you so much Janice! Blueberries are really good but that one step is totally necessary for a good drip-free pie! 😀

      Reply

  2. 1) This pie is adorable. I never think about using fun cookie cutters as pie toppings — I need to do this.

    2) As someone who grew up in the northeastern US with ample blueberries, it’s so hard to imagine having never had one before. Such a staple here!

    Reply

  6. Love it! And I love how it’s called a “unicorn blueberry pie.” Like, this is not just a blueberry pie that happens to have unicorns on it. It is a UNICORN BLUEBERRY PIE! So awesome and magical!

    Reply

  9. Um, this might be the cutest thing EVER?! I would have LOVED this when I was a child. If only my boys could appreciate something so sweet. 🙂 They would want trucks on their pie!

    Reply

    • Well they’re boys and trucks are their best friends 😀 Maybe you can cut out trucks instead of unicorns? 😀 It will still have a unicorns spirit I promise 😀

      Reply

  10. Blueberry pie is my favorite summer pie! The crust is adorable. I love using cookie cutters to make pie tops, it’s so fun. I’m going to have to look for unicorn cutters at my local store, they are too cute! 🙂

    Reply

    • Thanks Amanda! It’s our favorite, too! I’m sure you can find a unicorn cookies cutter and enjoy an unicorn pie! 😀

      Reply

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