Blueberry Apple Pie with Rosemary
Prep time
Cook time
Total time
Serves: 8
  • 2 apples
  • 10 oz frozen or fresh blueberries
  • ½ teaspoon very finely chopped fresh rosemary (about 1 twig)
  • 2 tablespoons corn starch
  • 1 cup sugar
  1. Combine flour and salt in a medium bowl.
  2. Add spoons of cold butter (almost one third of the tub of lactose-free butter) and combine with a fork until mixture resembles coarse crumbs. Do not over mix.
  3. Add cold water and carefully knead the dough with your fingers. Add only enough water to moisten so dough begins to clump. Do not allow the dough to gather into a single mass.
  4. Form into a 4-5 inch disk, wrap in plastic wrap and refrigerate for 30 minutes before rolling. This will make the dough more elastic and easier to handle. (Dough will keep several days in the refrigerator and several months in the freezer, but will need to be tempered before rolling.)
  5. Roll out ¾ of the dough on a lightly floured surface and fit pastry into a 9-inch pie pan. Trim away excess.
  6. Keep the remaining dough for the pie top.
  7. Bake the pie crust for 15 minutes at 350°F.
  1. While the crust is baking, peel and cut apples.
  2. In a medium bowl, combine blueberries, apples, chopped rosemary, corn starch and sugar and mix well.
  3. Roll out the remaining dough and cut out shapes, depending on the desired pie decoration (cut stripes for this lattice pie top).
  4. Pour filling on pie crust and decorate with the remaining dough.
  5. Bake for 1 hour at 350°F and serve warm if possible.
Recipe by Sugary & Buttery at