Vanilla-Bourbon Blueberry Pie

Courtesy of Eddy Frisk, aka colobgebbq



  • pie crusts 
  • 2 lbs (0.9 kg) fresh blueberries 
  • 3/4 cups (180 ml) brown sugar 
  • 3 tablespoons (45 ml) cornstarch 
  • 1/4 cups (60 ml) bourbon 
  • 1 tablespoon (15 ml) vanilla extract 
  • vanilla bean seeds removed from the pod 
  •  Zest from 1 lemon 
  • egg beaten 
  •  Demerara sugar for sprinkling 


Step 1

Set the EGG for indirect cooking with the convEGGtor at 350°F/176°C.

Step 2

Prepare one crust in a 9 inch (23 cm) pie plate

Step 3

In a large bowl mix together blueberries, brown sugar, cornstarch, bourbon, vanilla extract, vanilla bean seeds and zest of 1 lemon. Toss well to coat making sure everything is well mixed.

Step 4

Spoon the filling (and all juices) into the prepared pie plate.

Step 5

Decorate top of pie with braided crust or top crust from the second pie crust.

Step 6

Brush the top crust with egg and sprinkle with demerara sugar.

Step 7

Place pie in the EGG and bake for 50 minutes or until crust is golden.

Step 8

Let rest for at least 3 hours.

Step 9

Serve with vanilla ice cream and enjoy!

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