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Bourbon Blueberry Pie


For the Crust:

  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 3/4 teaspoon baking powder
  • 1 1/2 tablespoons granulated sugar
  • 2 sticks (8 ounces) unsalted butter, cut into cubes
  • 1/2 cup cold sour cream

For the Bourbon Blueberry  Filling:

  • 2 cups blueberries, fresh or frozen
  • 1/4 cup dark brown sugar
  • 1 and 1/2 tablespoons cornstarch
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract
  • 2 tablespoons bourbon

For the Topping:

  • 1 large egg, beaten
  • sugar, optional


To make the Crust:

  1. In a large bowl whisk together the flour, salt, baking powder, and sugar.
  2. Add the butter, working it in with your two forks or a pastry cutter, until it’s a coarse meal. The butter should still be in large, pea-sized pieces.
  3. Using a rubber spatula, stir in the sour cream. The dough will be very shaggy at this point. Turn it out onto a well floured work surface, and bring it together with a few quick kneads.
  4. Pat the dough into a 10 inch log, then roll it out into a 10″ x 12″ rectangle. Dust both sides of the dough lightly with flour, and starting with the shorter end, fold it in three – like a letter. Flip the dough over, and roll it again into a 10″ x 12″ rectangle. Fold it in three again. Wrap the dough in saran wrap, and chill for 1 hour.

To make the Bourbon Blueberry Filling:

  1. Combine all of the ingredients in a saucepan; bring to a simmer over medium-heat.
  2. Cook, stirring frequently, until the mixture starts to thicken and coats the back of a spoon, about 6 to 8 minutes.
  3. Transfer the blueberry filling to a bowl and let cool to room temperature.

Assembly and Baking:

  1. Preheat the oven to 425°(F). place a rack on the middle shelf. Line a large pie pan with parchment paper.
  2. Divide the dough in half and roll each piece into two large circles, about 16″ x 16″.
  3. Place one of the dough circles on the pan and pour in the filling.
  4. Cover the filling with other dough circle, using any design pattern of your preference.
  5. Brush the top of the pie with beaten egg, and sprinkle with sugar, if using.
  6. Bake the pie for 20 minutes. Remove them from the oven, and let cool for 20 minutes before serving.

Original recipe by: Ashley Manila

(Grabbed from: