Bacon & Blueberry Pie

Tue, Jul 01, 2025 / 1 min read

Blueberry pie meets bacon in this savory-sweet twist on a classic. Juicy fruit, crispy Tender Belly bacon, and a crumbly crust—ready in under an hour. Recipe by Happy Bake Day Show.

Bacon in your blueberry pie? Trust us...it works.

Juicy summer blueberries, savory crispy bacon, and a buttery, crumbly crust come together for the most unexpectedly craveable dessert you didn’t know you needed. This bold twist on a classic is sweet, smoky, and ready in under an hour (but does need chill time). Let’s bake!

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Bacon & Blueberry Pie

Servings: 8-10 servings

Prep Time: 45 mins

Cook Time: 55 mins (4 hrs Cool Time)

Ingredients

2 premade refrigerated pie crusts, rolled
10 ounces Tender Belly Signature Blend Bacon
8 cups fresh blueberries
1 cup granulated sugar
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
¼ cup cornstarch
1 large egg
1 teaspoon water
Turbinado (coarse) sugar, for sprinkling

Directions:

Carefully unroll one of the pie crusts onto a solid surface. Use a rolling pin to gently roll-out the crust until 13-inches in diameter and. Transfer the crust into a 9-inch deep-dish pie plate. Gently press the dough onto the bottom and up the sides of the dish. Leave any overhanging dough (will be crimped later).
Roughly chop 3 strips of bacon and set the remaining aside.
In a large saucepan over medium heat, combine the blueberries, sugar, lemon juice, and lemon zest. Cook, stirring occasionally, until some of the berries begin to breakdown and the liquid reduces slightly.
Remove the saucepan from the heat and stir in the cornstarch and chopped bacon, mixing evenly. Let cool to room temperature. Preheat the oven to 350℉.
Gently roll out the second pie crust with a rolling pin. Use a star-shaped cookie cutter to cut about 3-4 stars from the dough. Use a sharp knife to cut the remaining dough into strips, 1-inch wide.
Remove the pie plate from the refrigerator, pour in the cooled blueberry filling.
Starting at the top of the pie, gently lay a strip of bacon across the pie, trimming the strip if too long. Lay a strip of pie crust next to the bacon, and continue laying strips of bacon and pie crust, alternating, until the top of the pie is covered. Fold the overhanging pie crust, from the bottom crust, over the bacon and pie strips on top. Use a fork to crimp the edges closed. Place the star shapes in the upper left corner of the pie.
In a small bowl, whisk together the egg and water. Use a basting brush to brush the egg wash over the pie crust strips. Sprinkle the whole top with turbinado sugar.
Place the pie dish on a baking tray lined with aluminum foil. Bake the pie for 50-55 minutes, or until the crust is golden brown and the filling is bubbling. Cover the top and edges with aluminum foil if they begin to brown too quickly.
Let the pie cool on a wire rack for at least 4 hours before serving or refrigerating. Enjoy!

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Don't Just Take Our Word for It

This bacon is so good I want to put it in my hair. That's not weird is it? No seriously, it really is the best bacon I have ever had.

This is the BEST bacon I have ever had. Very Juicy and tender. This bacon literally melts in the mouth.

Words pale to explain the rich layers of flavor in every bite of tender belly ham. The smallest bite delivers a rich full mouth experience that will be sure to put a smile on the face of your harshest ham critic.

The sausage links are outstanding and full of flavor, I highly recommend them