Why You’ll Love Browned Butter Vanilla Bean Blueberry Pie Recipe
I love how browned butter transforms the filling into something luxurious without overpowering the blueberries. The vanilla bean adds warmth and depth, and the wild blueberries give the pie its signature sweet–tart balance. The crust is sturdy yet tender, perfect for holding the juicy filling while still slicing beautifully once cooled. Whether I use fresh or frozen wild blueberries, the flavor is exceptional every time.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
for the pastry 2 1/2 cups all purpose flour 1 tablespoon sugar 3/4 teaspoon salt 14 tablespoons (1 3/4 sticks) chilled unsalted butter, cut into 1/2-inch pieces 6 tablespoons (or more) ice water
for the filling 1/2 cup granulated sugar 3 tablespoons cornstarch 2 tablespoons fresh lemon juice Pinch table salt 4 cups fresh or frozen wild Maine blueberries (avoid large cultivated ones) 6 tablespoons unsalted butter 1 vanilla bean 1 egg mixed with 2 tablespoons water, for egg wash
Directions
I start by blending the flour, sugar, and salt in a food processor. I add the butter and pulse until the mixture looks like coarse meal. I drizzle in 6 tablespoons of ice water and process until the dough begins forming moist clumps, adding a teaspoon or two more water if needed. I divide the dough in half, form each portion into a disk, wrap them well, and chill for at least 2 hours.
I position a rack in the lowest third of the oven and preheat to 400 degrees F.
In a medium bowl, I mix the sugar, cornstarch, lemon juice, and salt. I add the blueberries and toss gently to coat them.
In a saucepan, I melt the butter over medium heat and whisk it until brown specks form at the bottom. When it turns a medium golden color and smells nutty, I transfer it to a heat-proof bowl and whisk in one ice cube to cool it slightly. I split the vanilla bean lengthwise and scrape the seeds into the browned butter.
I roll out one disk of dough on a floured surface into a 12-inch circle and transfer it to a 9-inch pie dish. I fold the edge under to create a thicker rim and crimp it. I pour the blueberry mixture into the crust and then drizzle the browned vanilla bean butter over the top.
I roll out the second dough disk and cut it into strips to form a lattice crust, sealing and crimping it to the bottom crust. I brush the lattice with the egg wash and sprinkle with sugar if I want extra sparkle.
I place the pie on a rimmed baking sheet and bake for 20 minutes. Then I reduce the oven temperature to 375 degrees F and continue baking for about 1 hour, covering the edges with foil if they brown too quickly. The pie is ready when the juices bubble thickly and the crust is deeply golden.
I let the pie cool for at least 2 hours before slicing so the filling can set properly. If I want warm slices later, I simply reheat them individually.
Servings and Timing
Servings: 8 Prep time: 30 minutes Chill time: 2 hours Cook time: 1 hour 20 minutes Total time: about 4 hours, including cooling
Variations
I sometimes add a teaspoon of lemon zest for a brighter flavor. A small pinch of cinnamon or cardamom complements the vanilla beautifully without overwhelming the blueberries. If I want a sturdier filling, I add an extra tablespoon of cornstarch. A sugar-crusted full top crust also works if I’m not in the mood for lattice.
Storage/Reheating
I store the pie loosely covered at room temperature for a day or refrigerate it for up to 4 days. It reheats nicely in a 300-degree oven for about 10 minutes. The crust stays crisp best when reheated in the oven rather than the microwave.
FAQs
Can I use regular cultivated blueberries?
I can, but the wild ones create a firmer, more flavorful filling.
Can I use vanilla extract instead of a vanilla bean?
Yes, though the depth won’t be quite the same; I add 1–2 teaspoons.
Why use an ice cube in the browned butter?
It cools the butter slightly so it doesn’t cook the berries prematurely.
Can I make the crust ahead?
Yes, I store the disks in the fridge up to 2 days or freeze them for longer.
Can I use salted butter?
Yes, but I reduce the added salt in the recipe.
Why bake on the lowest rack?
It helps the bottom crust brown well and avoid sogginess.
What if my pie is too juicy?
Cooling fully is essential; cutting too soon makes it runny.
Can I freeze the baked pie?
Yes, I freeze it fully cooled and reheat slices as needed.
Can I skip the lattice top?
Absolutely—any style of top crust works.
Why brown the butter?
It adds incredible nuttiness that elevates the entire pie.
Conclusion
I love how this browned butter vanilla bean blueberry pie brings together a flaky crust, a luxurious blueberry filling, and deep, warm flavors that make every bite memorable. It’s a showstopper for any fall gathering, yet comforting enough to enjoy any time I’m craving something cozy and decadent.
