Man-Made Blueberry Pie
Here’s a rugged, no-nonsense blueberry pie recipe, crafted for a hearty, hands-on baking experience. My Man-Made Blueberry pie adds a bold edge with a touch of bourbon and a straightforward approach—perfect for a guy who’s ready to wrestle a pie into submission.
2 Man-Made pie crusts (9-inch, bottom and top)—tough enough to hold this beast, or go buy a frozen crust if you’re not a warrior.
1 egg, beaten, mixed with a splash of milk—for a golden, battle-ready shine to brush onto the top lattice
Whipped Cream Topping
1 cup heavy cream—pure power
2 tbsp powdered sugar—sweet, but not too soft
1 tsp vanilla extract—rough and ready flavor
1 tsp bourbon (optional)—a final punch
Manly Blueberry Pie Recipe
Ingredients:
• ⅔ cup white sugar—fuel for the beast
• 2 tbsp cornstarch—thickens it up, no messing around
• ¼ cup flour—gives it grit
• ⅛ tsp salt—cuts the sweet, keeps it real
• ¼ cup water—just enough to get it moving
• 715g (about 5 cups separated) fresh blueberries—rugged berries, straight from the wild
• 1 tbsp butter—rich, unapologetic flavor
• 2 tbsp lemon juice—sharpens the edge
• ¼ tsp cinnamon—a hint of swagger
• ⅛ tsp nutmeg—deep, bold kick
• 1 tsp lemon zest—zest it fresh, no shortcuts
• 1 tbsp bourbon—because a man’s pie needs a shot of grit (optional, but recommended)
The Arsenal
Heavy-duty saucepan
Wooden spoon—your weapon of choice
Big bowl for the ice bath
Pie dish
Pastry brush
Oven—your forge
Pie crust shield (or foil, if you’re improvising)
Whisk or hand mixer—flex those arms
The Battle Plan
1. Fire Up the Base: Grab a sturdy saucepan and toss in ⅔ cup sugar, 2 tbsp cornstarch, ¼ cup flour, and ⅛ tsp salt. Pour in ¼ cup water. Stir it with a wooden spoon like you’re forging steel—get it smooth, no lumps.
2. Bring in the Berries: Dump 430g (3 cups) blueberries into the mix. Crank the heat to medium-high and bring it to a boil. Stir constantly—don’t let it stick, keep it thick and mean. Once it’s bubbling and dense, pull it off the heat.
3. Add the Grit: Throw in 1 tbsp butter, 2 tbsp lemon juice, ¼ tsp cinnamon, ⅛ tsp nutmeg, 1 tsp lemon zest, and a shot of bourbon (1 tbsp) for that rugged kick. Stir it in fast and hard.
4. Cool It Down: Set a big bowl in an ice bath—fill it with ice and water. Pour the hot mix in and let it chill like a warrior after battle. Stir occasionally to speed it up.
5. Bulk It Up: Once cool, mix in 286g (two cups) fresh blueberries. Fold ‘em in firm but don’t crush ‘em—keep the texture tough.
6. Load the Shell: Pour the whole damn batch into your pie shell. Lay down a lattice top—crisscross those strips like a cage for this beast.
7. Seal the Deal: Beat that egg and milk and brush it over the lattice with a pastry brush. Make it shine, ready for the oven.
8. Forge It: Preheat your oven to 425°F—hot and fierce. Bake for 25 minutes. Drop the heat to 375°F, slap on a pie crust shield (or foil if you’re roughing it), and bake 40-50 minutes more. Look for a golden crust and bubbling guts.
9. Rest It: Pull it out and let it cool 4 hours—patience, man, let the flavors lock in. It'll be too runny if still warm
10. Whip the Cream: Grab a bowl, pour in 1 cup heavy cream, 2 tbsp powdered sugar, 1 tsp vanilla, and a splash of bourbon (1 tsp) if you’re feeling bold. Whisk by hand like a champ or use a mixer—beat it stiff and proud.
11. Serve It Up: Slice that pie thick, pile on the whipped cream, and dig in. This is a man’s dessert—bold, hearty, and unapologetic.
Yield: One 9-inch pie, enough for 6-8 tough servings.
Cook Time: 65-75 minutes total.
Prep Time: About 20 minutes, plus 4 hours cooling.
No frills, just results. Get after it.