Balsamic Blueberry Bacon Pie
With a sweet blueberry filling brought to life by a sweet and tart balsamic vinegar, this Balsamic Blueberry Bacon Pie is like a delicious pancake breakfast rolled into one heavenly dessert. With a flaky, nutty, earthy rye crust, and a crumb of toasted pecans and candied bacon, this pie is just about everything you could ask for! Yields: 8 servings
Servings
8servings
Cook Time Passive Time
40-50minutes 6hours
Servings
8servings
Cook Time Passive Time
40-50minutes 6hours
Ingredients
Part-Rye Single Pie Crust
Balsamic Blueberry Filling
Bacon and Pecan Crumb Topping
Instructions
Part Rye Single Pie Crust
  1. In a large bowl, whisk together the all purpose and rye flours. Using your fingertips, rub in the cubes of butter until you’re left with pea-sized chunks covered in dough. Add in the 2 Tbsp of vodka. Using the tip of a butter knife or your fingers, gently stir the mixture to hydrate the flour. Add in the lemon juice and stir again. Add the ice cold water 1/2 Tbsp at a time, stirring in between each addition until large clumps of butter and dough form. You should be able to easily pull the dough together into a large ball, pinching as needed to get any dry bits to stick.
  2. Lightly flour your countertop or work surface. Roll out each half of the dough into a rectangle, about 12″x4″. Fold the top 1/3 of the dough to the center. Fold up the bottom 1/3 of dough to overlap with the top half. Flip the dough 90 degrees and repeat the rolling and folding process. Flip 90 degrees and repeat one more time. Wrap in plastic. Using a rolling pin, gently press down to flatten the dough and bring any remaining dry bits at the edges together. Allow the dough to chill and rest in the refrigerator for at least 1 hour or overnight.
  3. BLIND BAKING THE CRUST: Preheat the oven to 425°F and place a large baking sheet on the bottom rack of the oven to heat up. Lightly butter a 9.5″ pie dish. Roll out the chilled dough until it’s about 1/8″-1/4″ thick and the circle of dough is larger than the pie dish so that you’ll have at least 1 inch of overhang; trim as needed if there is more excess dough. Fold the 1 inch of overhang over itself and gently press to make the dough flush with the edge of the pie plate. Crimp as desired. Chill the lined pie plate and dough until solid, at least 30 minutes (I like to chill mine in the freezer to get it even colder). Once chilled, dock the bottom of the pie with a fork. Lie the pastry with a piece of parchment paper and fill with pie weights, dry beans, or dry rice to keep the pastry from falling down the sides of the dish and from puffing at the center. Place the pie dish on the preheated baking sheet and return to the middle rack of the oven. Bake 20 minutes. Remove the crust from the oven and take out the parchment paper with the weights. Brush the bottom and the sides of the crust with a whisked egg white to help seal any moisture from seeping into the crust. Return to the middle rack of the oven and bake an additional 5 minutes. Remove the pie crust and allow to cool completely on the baking sheet.
Balsamic Blueberry Filling
  1. In a large saucepan, stir together 1 cup of blueberries, granulated sugar, maple syrup, and honey. Warm over medium heat until the sugar melts. If using fresh blueberries, give them a slight mash with a fork.
  2. In a small bowl, whisk together the corn starch and balsamic vinegar until the starch is fully dissolved. Add this mixture to the saucepan and stir to combine.
  3. Add in the flour, salt, cinnamon, black pepper, and vanilla. Stir until completely combined. Then add in the remainder of the blueberries. Heat over medium-low heat until the blueberries begin to break down and the filling begins to thicken, about 10 minutes.
  4. Transfer the filling to a glass dish and allow to cool completely.
Bacon and Pecan Crumb Topping
  1. Preheat the oven to 400°F. Line a baking sheet with foil. Place 4 strips of bacon on the baking sheet and sprinkle with 2 Tbsp of light brown sugar. Bake 12-15 minutes until the bacon is crisp. Allow to cool slightly and chop into small pieces.
  2. In a large bowl, mix together the candied bacon, rolled oats, flour, light brown sugar, cinnamon, salt, and pecans. Add in the cubed butter and rub it into the dry ingredients using the tips of your fingers until you’re left with large chunks of crumb topping.
Assembly & Baking
  1. Preheat the oven to 375°F and place a baking sheet on the bottom rack to warm.
  2. Using a slotted spoon, scoop the blueberry filling into the pre-baked pie crust, allowing any excess juice to drain. Spread the blueberries evenly and top with the prepared crumb topping.
  3. Place the pie dish on the preheated baking sheet and place on the middle rack of the oven. Allow to bake 40-50 minutes until the blueberries begin to bubble beneath the crumb. If the crumb topping begins to brown, cover with a piece of foil around the 30 minute mark and allow the pie to continue baking for 10-20 minutes.
  4. Remove the pie from the oven and allow to cool slightly on the baking sheet. Transfer to a wire rack and allow to cool completely for 3-4 hours before slicing.

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