A new spin on a classic summer dessert, Balsamic Blueberry Pie captures the essence of summer in every bite. Bursting with fresh blueberries, tangy balsamic vinegar, and fragrant spices, this pie is a celebration of seasonal abundance and the simple joys of homemade baking.
Starting with a flaky, buttery pie crust, the filling comes together effortlessly with just a handful of ingredients. Fresh blueberries are tossed with granulated sugar, cornstarch, Primo’s Traditional Balsamic Vinegar, lemon juice, lemon zest, ground cinnamon, and a pinch of salt, creating a vibrant medley of flavors and textures.
As the pie bakes in the oven, the kitchen fills with the intoxicating aroma of warm blueberries and spices, promising a dessert that’s as beautiful as it is delicious. The crust turns golden brown, while the filling bubbles and thickens, creating a luscious symphony of sweet and tangy goodness.
Once cooled slightly, each slice reveals a treasure trove of juicy blueberries, their natural sweetness enhanced by the rich complexity of balsamic vinegar. Served warm with a scoop of vanilla ice cream or a dollop of whipped cream, it’s a dessert that’s sure to impress even the most discerning palates.
Whether enjoyed as a decadent treat for a special occasion or a simple indulgence on a lazy afternoon, Balsamic Blueberry Pie is a true testament to the magic of homemade baking. So roll up your sleeves, preheat your oven, and let the scent of summer fill your home with every heavenly bite.
Here’s a delicious recipe for Balsamic Blueberry Pie, a delightful dessert perfect for any occasion:
Balsamic Blueberry Pie
Ingredients
- Homemade or store-bought pie crust (for bottom and top)
- 5 cups fresh blueberries
- 1/2 cup granulated sugar
- 2 tbsp cornstarch
- 1 tbsp Primo's Traditional Balsamic Vinegar
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 1/2 tsp ground cinnamon
- Pinch of salt
- 1 tbsp unsalted butter, cut into small pieces
Instructions
- Preheat your oven to 375°F (190°C).
- Line a pie dish with the bottom pie crust and set aside.
- In a large mixing bowl, combine the fresh blueberries, granulated sugar, cornstarch, Primo's Traditional Balsamic Vinegar, lemon juice, lemon zest, ground cinnamon, and a pinch of salt. Toss until the blueberries are evenly coated.
- Pour the blueberry mixture into the prepared pie crust, spreading it out evenly.
- Dot the top of the blueberry mixture with the small pieces of unsalted butter.
- Cover the pie with the top pie crust, crimping the edges to seal. Cut a few slits in the top crust to allow steam to escape during baking.
- Optionally, brush the top crust with a little milk or egg wash for a golden finish.
- Place the pie on a baking sheet to catch any drips, and bake in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
- If the crust starts to brown too quickly, you can cover the edges with aluminum foil to prevent burning.
- Once baked, remove the pie from the oven and allow it to cool for at least 1 hour before slicing and serving.
- Serve your delicious Balsamic Blueberry Pie warm or at room temperature, optionally topped with a scoop of vanilla ice cream or a dollop of whipped cream.
Special Tips and Variations:
- Feel free to use frozen blueberries if fresh ones are not available. Just make sure to thaw and drain them before using.
- Experiment with different varieties of balsamic vinegar for unique flavor profiles. Primo's Traditional Balsamic Vinegar adds a rich and tangy sweetness, but you can also try flavored balsamic vinegars like raspberry or fig for added depth.
- Serve the pie with a sprinkle of powdered sugar or a drizzle of additional balsamic vinegar for an extra special touch.
