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Royal Purple Blueberry Pie

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“Stunning to look at and equally stunning to eat, this regal-looking pie is a crowning end to a perfect meal.”
1hr 40mins

Ingredients Nutrition


  1. To make the filling:
  2. Place half of the blueberries and sugar into a pan and bring to a boil.
  3. Then add corn starch and water and mix.
  4. Pour the mixture into a bowl and add the other half of the blueberries; mix it in.
  5. Add lemon zest, nut meg, and cinnamon; mix well with a spoon.
  6. To make the pie crust:
  7. In a bowl, mix freeze-dried blueberry powder with water.
  8. In a mixer, add flour, sugar, butter then pulse until everything is combined.
  9. Add the blueberry powder mixture.
  10. Mix until everything is incorporated.
  11. Cover the pie dough with clear wrap and chill for one hour.
  12. To assemble:
  13. Split the pie dough in half.
  14. Roll out one half and fit to the bottom of a 9" pie pan.
  15. Add the filling and spread evenly.
  16. Roll out the 2nd dough half for the top of the pie.
  17. Randomly cut 1" holes throughout the top dough using a cookie cutter.
  18. Carefully place the perforated pie top over the pie pan; note: if the top crust Us too flimsy, chill it so it's more stiff to manage.
  19. Brush egg wash around the edges; place the perforated circles around to form an edge crust.
  20. Bake at 350F for 40mins.
  21. Top a slice with whipped cream and lemon zest.

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