One of my favorite summer desserts is freshly baked pie. This seasonal beauty takes full advantage of the last of the season’s blueberries and basil.
I feel like our Summer Comfort Food series only just began.
It’s incredible how time flies, and yet we have so many more delicious meals to share with you before the last of the month. So with only one week left, let’s cross this Blueberry Basil Pie off our list.
You may be feeling a bit ambivalent now with all these desserts we’ve been sharing. Not sure which one to try first? I guess that means we’re doing our job as food bloggers 😉
Don’t be too concerned though, I have plenty of savory dishes coming up soon. Like I said earlier, there’s just so much to do and so little time to do it.
But let’s not stray too far away from today’s recipe. I promise this is one you will want to keep and if you have any blueberries and basil on hand, I suggest making it this weekend.
I started with a homemade pie dough seasoned with cinnamon, nutmeg, vanilla and cloves.
Like I mentioned in previous posts, I’m looking forward to fall this year and I’m already getting the itch to bake with those warm, autumn flavors.
I thought it would also be a nice contrast to the sweet berries and savory basil. The crust is, after all, the best part. So be sure to use the ends and soak up all that blueberry juice that lingers at the end.
I served the blueberry pie while it was still warm so it may be a little runny if you do the same, but I just love warm pie and scoop of cool ice cream.
I won’t lie, I had a slice of this for breakfast…but hey, it counts as a serving of fruit right?