Rustic Blueberry Chocolate Pie Recipe

There’s something truly special about a homemade blueberry chocolate pie that combines the tart juiciness of fresh blueberries with the deep, rich flavor of chocolate inside a flaky, rustic crust. This pie captures the essence of summer’s bounty while satisfying chocolate lovers at the same time. Rustic pies have gained popularity for their effortless charm, characterized by free form edges and a handmade look that makes every slice feel comforting and inviting. If you’re looking for a dessert that is both impressive and approachable, this recipe will quickly become a favorite. It’s an excellent choice for gatherings, potlucks, or a cozy weekend treat. The combination of sweet and tart blueberries and luscious chocolate, wrapped in a buttery crust, is a flavor pairing that never disappoints.

This pie is special because it balances simplicity with indulgence. Unlike traditional pies baked in a pan, the rustic style is easier to assemble and carries a charming, homemade look that invites casual serving and sharing. The free form crust means less fuss but just as much flaky, buttery goodness. The mix of tart blueberries and rich melted chocolate creates a perfect harmony, satisfying both fruit and chocolate cravings in one slice. Plus, the rustic pie is versatile, making it perfect for holidays, summer gatherings, or an everyday sweet treat. So whether you’re a seasoned baker or just starting, this recipe offers a straightforward, rewarding way to enjoy seasonal fruit and chocolate. It’s a dessert that looks impressive without requiring intricate techniques, making it accessible and enjoyable for everyone.

Ingredients

For the pie crust:

• 1 1/4 cups all purpose flour
• 1/2 tsp salt
• 1 tbsp sugar
• 1/2 cup (1 stick) unsalted butter, cold and cubed
• 5 tbsp ice water

(Or use a store bought pie crust)

For the filling:

• 1 cup semisweet or dark chocolate chips (or chopped chocolate)
• 1 tbsp butter
• 3 cups fresh or frozen blueberries
• 1/2 cup sugar
• 1 1/2 tbsp cornstarch
• 1 tbsp lemon juice
• 1/2 tsp cinnamon (optional, but adds warmth)
• 1/4 tsp salt

For the topping (optional):

• 1 egg (for egg wash)
• 1 tsp sugar (for sprinkling)
• Vanilla ice cream or whipped cream (for serving)

Method:

• In a large bowl, mix the flour, salt, and sugar. Cut in the cold butter with a pastry cutter or fingers until it resembles coarse crumbs. Add ice water 1 tablespoon at a time, mixing until the dough just comes together. Flatten into a disc, wrap in plastic, and chill for at least 30 minutes.
• Preheat oven to 375°F or 190°C. Roll out the chilled dough and fit into a pie pan. Trim the edges. Line with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, remove weights and parchment, and bake another 5 minutes until lightly golden. Let cool slightly.
• In a saucepan over low heat, melt the chocolate and butter together. Stir until smooth. Set aside.
• In a bowl, mix the blueberries, sugar, cornstarch, lemon juice, cinnamon, and salt. Toss gently to combine.
• Pour the melted chocolate into the cooled crust and spread into an even layer. Add the blueberry mixture on top.

• If using leftover dough for a lattice or full top crust, roll it out, place over the filling, seal edges, and cut slits for steam.
• Brush top with beaten egg and sprinkle with sugar.
• Preheat oven to 375°F or 190°C. Bake for 45 minutes, or until the crust is golden and the blueberry filling is bubbling.

• Let cool for at least 2 hours to set before slicing.
• Serve warm with vanilla ice cream or whipped cream. Can also be chilled and served cold as a rich, fudgy treat.

Tips:

• Use fresh or frozen blueberries. If using frozen, do not thaw them completely before mixing to avoid excess moisture.
• Depending on the natural sweetness of your berries, adjust the sugar quantity.
• Don’t over stir the filling. Toss gently to avoid crushing the berries and making the filling too watery.
• Chill your pie dough. Keep your dough cold before rolling to ensure flakiness.
• For a twist, sprinkle chopped toasted almonds or pecans on top before baking.
• Serve with accompaniments like vanilla ice cream, fresh whipped cream, or even a drizzle of chocolate sauce.