Blueberry Pie with Maple Mascarpone

A delightfully rich way to enjoy a favorite summer fruit.
By / Photography By D. Lucas Landis | July 10, 2015


For the filling:

Combine the blueberries, brown sugar, lemon juice and lemon zest in a bowl. Set aside and allow to macerate for 20 minutes. 

Add the flour and salt to the blueberry mixture. Stir until all of the flour is combined.

For the crust:

Preheat oven to 375°. In a medium-size bowl, mix the flour, corn meal, sugar and salt. In a small bowl, whisk the oil and milk together. Pour the oil mixture into the dry ingredients. Mix with a fork until completely combined. With your fingers, push the crust mixture into the bottom and up the sides of a 9-inch pie pan. Place the blueberry filling into the crust and bake for 20 minutes.

For the topping:

Use a fork to combine the flour, corn meal, sugar and butter until it resembles coarse meal. After the 20-minute period has passed, turn oven down to 350°. Remove the pie and sprinkle the topping over it. Return to oven and bake for another 25–30 minutes, until the middle is beginning to set up. 

During this time, whisk the mascarpone cheese with the maple syrup, nutmeg and cream until light and fluffy; chill.

Serve the pie with a spoonful of the mascarpone mixture on top.

Serves 8

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  • 6 cups fresh blueberries, mashed gently
  • ½ cup brown sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • ½ cup flour
  • 1 pinch salt
  • 1½ cups flour
  • ½ cup corn meal
  • 2 teaspoon sugar
  • 1¼ teaspoons salt
  • ⅔ cup canola oil
  • 3 tablespoons milk
  • ½ cup flour
  • 1 tablespoon corn meal
  • ⅓ cup sugar
  • ¼ cup butter
  • 4 ounces mascarpone cheese
  • 1 tablespoon maple syrup
  • ½ teaspoon freshly grated nutmeg
  • 5 tablespoons heavy cream
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