Vanilla Oolong Blueberry Pie (From Cooking Simplicitea)


When DavidsTea began following us on Twitter, we were so very excited. Then we noticed that we were the 314th account they followed and, well, of course we had to make pie! We asked them which tea we should use, and they chose Vanilla Oolong. My immediate thought was of blueberries! Mostly because I love blueberry pie. So we made a blueberry pie with Vanilla Oolong in the crust and in the filling and it was delicious! This was part of a tea cooking day, with Forbidden Fruit Chicken, Pouteane, Vanilla Oolong Blueberry Pie, so be sure to watch for those other recipes as well!

Difficulty: Intermediate to Hard


Pie crust:

5-7 T cold Vanilla Oolong, strong.

2 c flour

1/4 t salt

1 c shortning


1 t ground Vanilla Oolong (grind finely with a mortar and pestle or with a spoon in a bowl, thank Drew for this brilliant idea )

4 c blueberries (fresh are best, but thawed frozen works too!)

3/4 c sugar

4 1/2 T cornstarch

splash of lemon juice to prevent staining your lips


Preheat the over to 425 degrees and begin with the pie crust. Mix the flour and salt together before cutting in the shortening with two knives or a pastry cutter until the size of small peas. Begin carefully mixing in the Vanilla Oolong, a tablespoon at a time, until the dough holds together.

Roll half of it out on a floured surface until it is large enough to fit your pie pan. Carefully transfer it to the pie pan (a trick I learned from Alton Brown: If your crust is sticking to the counter where you rolled it out, get a long strand of floss and run it between the crust and counter. It should lift right up!), prick the bottom of the crust a few times with a fork, and crimp the edges

The filling is easy. Mix all the ingredients together in a bowl and pour it into the crust. Roll out the second half of the crust and either use it to cover the top (cutting a few holes in the top for steam to escape, my mother in law always cuts a smiley face!) or cut it into strips and weave together on top of the pie for a lattice crust.

If possible, put your pie pan on a cookie sheet in case is bubbles over, and cover the edges with foil (something I had to have Drew do as I apparently fail at it). Cook for 40-50 minutes, keeping an eye on it for the last ten minutes to be sure it doesn’t burn.

Then all you have to do is enjoy! And I promise, you will!


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