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Easy Grape and Blueberry Pie That Tastes Like Summer
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Grape and Blueberry Pie Recipe

Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Servings: 6 Persons
Calories: 320kcal

Ingredients

  • Pie crust: 1 double crust store-bought or homemade — no judgment
  • Grapes: 3 cups seedless red or Concord-style seedless if you can find them
  • Blueberries: 2 cups fresh or frozen
  • Sugar: 1/2 to 3/4 cup depending on fruit sweetness
  • Cornstarch: 4 tablespoons or 5 if using frozen fruit
  • Lemon: Zest + 1 tablespoon juice for brightness
  • Salt: Pinch because flavor
  • Vanilla: 1 teaspoon optional, but makes it cozy
  • Butter: 1 tablespoon dotted over the filling
  • Egg wash: 1 egg + 1 tablespoon water for shine
  • Sugar for sprinkling: Turbinado or regular optional

Instructions

  • Prep the fruit: Rinse and dry. Halve bigger grapes. If using frozen blueberries, don’t thaw.
  • Make the filling: Toss grapes and blueberries with sugar, cornstarch, lemon zest and juice, salt, and vanilla. It should look glossy and slightly sandy.
  • Line the pan: Fit the bottom crust into a 9-inch pie plate. Chill for 10 minutes.
  • Fill: Pour in the fruit. Dot with butter.
  • Top it: Add the top crust or do a quick lattice. Seal and crimp. Vent slits if using a full top crust. Brush with egg wash and sprinkle sugar.
  • Bake: 425°F (220°C) for 20 minutes, then reduce to 375°F (190°C) and bake 30-35 minutes more. You want vigorous bubbling in the center.
  • Cool: Let it rest at least 3 hours so the juices thicken. Yes, waiting hurts. Worth it.