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Maple smoked Blueberry Pie

  • Author: Kelly Cahoon


Fresh blueberries, spiked with lemon and sugar in an ultra flakey homemade crust and topped with vanilla bean ice cream.



For filling:

  • 5 C Fresh Blueberries
  • 1 T lemon zest
  • 1 t lemon juice
  • ¼ C cornstarch
  • ½ cup white Sugar
  • ½ teaspoon cinnamon

For crust:

  • 4 C AP Flour
  • 2 C Butter flavored Shortening
  • 1 C Ice Water 
  • 1 t Salt
  • 1T Turbinado Sugar 
  • 1 Egg, beaten 


  1. Preheat smoker to 425F
  2. In a large bowl mix the flour and salt. 
  3. Use a Pastry cutter to cut the Shortening into the flour mixture. The dough will look crumbled and flakey, but shouldn’t come together. 
  4. Slowly add the Ice Water while stirring with a metal fork until the dough just comes together in a ball. Set aside.
  5. In a separate large bowl stir together the berries, lemon, corn starch, sugar, and cinnamon. The mix will look dry. It’s fine. 
  6. Flour a clean Surface and rolling pin and roll ½ of the Dough to ¼ in thickness round. Use your hands to even out all the edges. Place the dough into a 9 in pie plate. Roll out the other half, and Set aside. 
  7. Fill the bottom crust with the blueberry mix. 
  8. Using the backside of a knife, cut the bottom crust along the side of the pie plate so it’s the same shape as the pie plate. Use a cookie cutter to cut shapes out of the top crust and layer over the berries. Make sure to layer top crust pieces all the way to the edge of the bottom dough. 
  9. Brush the crust with the beaten egg and sprinkle with Turbinado sugar. 
  10. Place on the center rack of the preheated smoker and cook for 20 minutes, turn the heat to 325F and cook for an additional 30-35 min. Let it set for 30 min-hour before serving.