Blueberry Pie with Truffle Honey

Serves: 8
Prep Time: 25 minutes
Cook Time: 50–60 minutes
Chill Time: 1 hour (for dough, if homemade)

Ingredients

For the filling:

• 5 cups fresh or frozen blueberries

• 1/2 cup sugar

• 1/4 cup The Truffleist Truffle Honey

• 1 tbsp lemon juice

• 1 tbsp cornstarch

• 1/4 tsp cinnamon

• Pinch of salt

• 1 tsp vanilla extract

• 1 tbsp unsalted butter (cut into small pieces)

For the crust:

• 1 double pie crust (store-bought or homemade)

• 1 egg (for egg wash)

• Optional: coarse sugar for topping

Instructions

1. Prepare the crust
   If using homemade crust, roll out the bottom crust and line a 9-inch pie pan. Chill in the fridge while you prepare the filling.

2. Make the filling
   In a large bowl, combine blueberries, sugar, truffle honey, lemon juice, cornstarch, cinnamon, salt, and vanilla. Stir gently to coat the berries evenly.

3. Assemble the pie
   Pour the filling into the chilled bottom crust. Dot the top with small pieces of butter.
   Roll out the top crust and either place it whole (cutting vents), or cut into strips for a lattice pattern. Seal the edges and crimp as desired.

4. Brush & bake
   Brush the crust with beaten egg and sprinkle with coarse sugar if using.
   Bake at 400°F for 20 minutes, then reduce heat to 350°F and bake another 30–40 minutes, until the filling is bubbly and the crust is golden brown. Cover edges with foil if browning too quickly.

5. Cool & serve
   Let the pie cool at least 1 hour before slicing to allow the filling to set.
   For an extra touch, drizzle a little more Truffleist Truffle Honey over each slice before serving.