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!)
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!
Unicorn Blueberry Pie
- 2 sticks butter
- 2 1/2 AP flour
- 1 tbsp sugar
- 1/4 tsp salt
- 1/3 cup ice water
- 6 cups blueberries fresh or frozen
- 3 tbsp corn starch
- 3/4 cup white sugar 1/2 cup is your blueberries are sweet
Cut butter into 1" cubes and freeze for 20 minutes.
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.
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.
Divide the dough in two pieces, one bigger than the other.
Wrap with plastic wrap and refrigerate for one hour.
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.
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:
Preheat the oven to 375 F.
Roll out the bigger piece of dough into a circle and fit it into the pie pan. Crimp the edges if desired.
Pour in the pie filling.
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.
Place the pie pan on a baking sheet.
Brush the unicorns with some milk and bake in the oven for 35 - 40 minutes until the crust is golden.
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.
Looking for more desserts?
- 4-ingredient Pomegranate Parfait
- Molten Chocolate Lava Cake
- Strawberry Cheesecake Cupcakes
- No Bake Chocolate Cream Pie