Fresh and Easy Blueberry Pie with Homemade Espresso Whipped Cream

Cal Giant | November 25, 2015

I’ve made a lot of pies here in our kitchen at California Giant. And let me tell you, I still fret when I see a pie recipe I want to make, because most of them look just so intimidating. 

But, leave it to Ina Garten to come up with a totally easy and doable blueberry pie. There is no room for error in this pie. Yes, she makes her own pie crusts (which are delicious). But if you are crunched for time (and patience!), just buy the premade pie crust from the store. No one will know, trust me.

Then just mix together delicious blueberries, some sugar and flour, lemon zest and juice, and some blackberry liquor (I used Chambord), and throw it in the oven. Voila.

To top it off, I made homemade espresso whipped cream. Ahhh. It is SO good. I used a cup of heavy whipping cream, some sugar and vanilla, and a dash of espresso.

I literally made this whole pie in 15 minutes. So what are you waiting for? Add this to your Thanksgiving menu. Or eat it over the stove like I just did :)


Inspired by Ina Garten’s Fresh Blueberry Pie


5 cups of fresh, California Giant blueberries

½ cup of sugar

½ cup of flour

Dash of grated lemon zest + juice from two lemons

1 tablespoon of Chambord liquor

2 pie crusts (homemade or store bought)

1 egg + 1 tablespoon of cream for egg wash


Preheat oven to 400 degrees F.

Lay first pie crust in pie plate. In a large bowl, mix together, blueberries, sugar, flour, lemon zest and juice, and Chambord liquor. Pour mixture into pie plate. Gently place second pie crust on top. Use your fingers or fork to press the edges together. Brush top and edges with egg wash. Cut slits for steam to exit. Sprinkle with sugar.

Bake for 45 minutes, or until crust is browned and blueberries are bubbling. Cool to room temperature. Serve with your favorite whipped cream or ice cream!







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