There’s something truly comforting about a slice of pie that feels both familiar and a little bit new—like a warm hug from Mama Lou’s kitchen wrapped in a modern twist. That’s exactly how I feel every time I make this Blueberry Chia Seed Pie. It’s a recipe born from my love of fresh, vibrant flavors and my memories of sitting on the porch with my sister Ouma, sharing stories while nibbling on Mama Lou’s homemade treats. The chia seeds add a lovely texture and a boost of nutrition, making this pie feel like a gift to both the body and soul. Whether you’re gathering with family or craving a sweet moment for yourself, this pie brings a little bit of that old-world warmth with a fresh, wholesome touch.
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Why You’ll Love This Blueberry Chia Seed Pie
Blueberry Chia Seed Pie holds a special place in my heart because it bridges tradition and health in a way that feels natural and unforced. Growing up, Mama Lou’s pies were the centerpiece of every holiday, her crust flaky and buttery, her fillings bursting with the fruits she picked herself. This version honors that spirit but adds chia seeds, a nod to the wholesome ingredients I love to experiment with today.
What makes this pie truly unforgettable is its balance—the slight tang of fresh blueberries mingling with the subtle crunch of chia seeds creates a texture you don’t typically find in pies. Plus, it’s a recipe you can feel good about serving to your family, knowing it’s packed with antioxidants and fiber. I remember sharing this pie with Ouma during a quiet afternoon, her eyes lighting up as she savored the familiar flavors with a healthy twist. It’s a dessert that invites you to slow down, savor each bite, and maybe even reminisce about moments shared around the kitchen table.
Ingredients You’ll Need for This Blueberry Chia Seed Pie
- 2 cups fresh or frozen blueberries (if frozen, thaw and drain excess liquid)
- 1/4 cup chia seeds
- 3/4 cup granulated sugar (or coconut sugar for a richer flavor)
- 1/4 cup cornstarch (or arrowroot powder for a gluten-free option)
- 1 tablespoon lemon juice (freshly squeezed)
- 1 teaspoon lemon zest
- 1/2 teaspoon ground cinnamon (optional, but adds warmth)
- 1/4 teaspoon salt
- 1 package refrigerated pie crust (or homemade crust, like Mama Lou’s buttery dough)
- 1 tablespoon unsalted butter (cut into small pieces)
- 1 egg (for egg wash, optional)
If you don’t have fresh blueberries, frozen works beautifully here, and the coconut sugar adds a lovely depth if you want to play with flavors. Mama Lou always reminded me that the secret to a good pie is using ingredients you trust and love—something I keep close to heart every time I bake.
Nutrition Facts
- Calories: Approximately 280 per serving (1/8 of the pie)
- Protein: 3g
- Fat: 10g (mostly from crust and butter)
- Carbohydrates: 43g
- Fiber: 6g (thanks to chia seeds and blueberries)
- Sugar: 25g (natural sugars from fruit and added sugar)
- Sodium: 150mg
This pie not only tastes indulgent but also offers a surprising amount of fiber and antioxidants. The chia seeds are little powerhouses, soaking up natural juices and helping the filling set without needing too much added sugar or thickening agents. It’s a bit like giving your pie a gentle nudge toward wellness without sacrificing any of the magic.
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Irresistible Blueberry Chia Seed Pie Recipe for a Healthy Sweet Treat
Learn how to make delicious Blueberry Chia Seed Pie. Easy recipe with step-by-step instructions.
- Total Time: 45 minutes
- Yield: 4 servings 1x
Ingredients
- 2 cups fresh or frozen blueberries (if frozen, thaw and drain excess liquid)
- 1/4 cup chia seeds
- 3/4 cup granulated sugar (or coconut sugar for a richer flavor)
- 1/4 cup cornstarch (or arrowroot powder for a gluten-free option)
- 1 tablespoon lemon juice (freshly squeezed)
- 1 teaspoon lemon zest
- 1/2 teaspoon ground cinnamon (optional, but adds warmth)
- 1/4 teaspoon salt
- 1 package refrigerated pie crust (or homemade crust, like Mama Lou’s buttery dough)
- 1 tablespoon unsalted butter (cut into small pieces)
- 1 egg (for egg wash, optional)
If you don’t have fresh blueberries, frozen works beautifully here, and the coconut sugar adds a lovely depth if you want to play with flavors. Mama Lou always reminded me that the secret to a good pie is using ingredients you trust and love—something I keep close to heart every time I bake.
Instructions
- Preheat your oven to 375°F (190°C). If you’re using a homemade crust, roll it out on a lightly floured surface to fit your 9-inch pie dish.
- Lay one pie crust into the dish, gently pressing it into the edges. Trim any excess dough hanging over the sides.
- In a large bowl, combine the blueberries, chia seeds, sugar, cornstarch, lemon juice, lemon zest, cinnamon (if using), and salt. Stir gently to coat the berries evenly.
- Pour the blueberry mixture into the prepared pie crust, spreading it out evenly.
- Dot the filling with small pieces of butter. This little touch creates a rich, glossy finish once baked—Mama Lou’s trick that I swear by.
- Cover with the second pie crust, trimming the edges to match the bottom crust. Pinch the edges together to seal. Cut a few small slits in the top crust to allow steam to escape.
- If you like, whisk the egg and brush it over the top crust for a golden, shiny finish.
- Place the pie on a baking sheet (to catch any drips) and bake for 45-50 minutes. The crust should be golden brown and the filling bubbling through the vents.
- Remove from the oven and let cool completely on a wire rack. This cooling step is key to allowing the chia seeds to thicken the filling properly.
One thing I’ve learned from years of baking with Mama Lou is patience. Rushing the cooling phase can leave your pie runny, and there’s nothing worse than slicing into a beautiful pie that falls apart. Trust me, it’s worth the wait!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Steps to Create Your Blueberry Chia Seed Pie
- Preheat your oven to 375°F (190°C). If you’re using a homemade crust, roll it out on a lightly floured surface to fit your 9-inch pie dish.
- Lay one pie crust into the dish, gently pressing it into the edges. Trim any excess dough hanging over the sides.
- In a large bowl, combine the blueberries, chia seeds, sugar, cornstarch, lemon juice, lemon zest, cinnamon (if using), and salt. Stir gently to coat the berries evenly.
- Pour the blueberry mixture into the prepared pie crust, spreading it out evenly.
- Dot the filling with small pieces of butter. This little touch creates a rich, glossy finish once baked—Mama Lou’s trick that I swear by.
- Cover with the second pie crust, trimming the edges to match the bottom crust. Pinch the edges together to seal. Cut a few small slits in the top crust to allow steam to escape.
- If you like, whisk the egg and brush it over the top crust for a golden, shiny finish.
- Place the pie on a baking sheet (to catch any drips) and bake for 45-50 minutes. The crust should be golden brown and the filling bubbling through the vents.
- Remove from the oven and let cool completely on a wire rack. This cooling step is key to allowing the chia seeds to thicken the filling properly.
One thing I’ve learned from years of baking with Mama Lou is patience. Rushing the cooling phase can leave your pie runny, and there’s nothing worse than slicing into a beautiful pie that falls apart. Trust me, it’s worth the wait! Learn more: Irresistible Nutter Butter Pie Recipe You Have to Try
Tips for Making the Best Blueberry Chia Seed Pie
- Use fresh, ripe blueberries for the best flavor, but frozen works well in a pinch—just be sure to thaw and drain them to avoid a watery pie.
- Don’t skip the lemon zest and juice; they brighten the filling and balance the sweetness beautifully.
- Chia seeds absorb liquid and help set the filling, but if you prefer a more traditional texture, you can reduce chia seeds slightly and add a bit more cornstarch.
- Let the pie cool fully before slicing to let the chia seeds gel and thicken the filling.
- If using a homemade crust, blind bake it for 10 minutes to avoid sogginess, a trick Mama Lou taught me when she noticed soggy bottoms in humid weather.
- For a gluten-free version, substitute the pie crust and cornstarch with gluten-free alternatives.
I remember one summer baking this pie with Ouma on a rainy afternoon, the kitchen filled with the smell of warm blueberries and cinnamon. She reminded me how Mama Lou always said, “Good food is love you can taste.” I think these tips help you capture that very love in every slice.
Serving Suggestions and Pairings
This Blueberry Chia Seed Pie shines on its own, but if you want to elevate your serving game, here are a few ideas that bring out its best:
- A scoop of vanilla bean ice cream or creamy coconut ice cream for dairy-free delight.
- A dollop of freshly whipped cream, lightly sweetened with a touch of honey or maple syrup.
- A sprinkle of toasted almonds or pecans for added crunch and nuttiness.
- Fresh mint leaves to add a refreshing note, especially on warm summer days.
- A drizzle of warm lemon glaze or a dusting of powdered sugar for that extra touch of elegance.
Sharing this pie with family always feels like a celebration. I fondly recall the times Mama Lou would serve pie after Sunday dinners, her eyes twinkling as we savored every bite, and Ouma chiming in with her cheerful commentary. It’s these moments that make the pie so much more than just dessert—it’s a connection to heritage and love.
Storage and Reheating Tips
One of the best things about this Blueberry Chia Seed Pie is how well it keeps. Whether you’re saving leftovers or baking ahead for a special occasion, here’s how to store and enjoy it later:
- Store the pie covered with plastic wrap or in an airtight container in the refrigerator for up to 4 days.
- To freeze, wrap the pie tightly with aluminum foil and place it in a freezer-safe bag. It will keep well for up to 2 months.
- When ready to enjoy, thaw frozen pie overnight in the refrigerator.
- Reheat slices in a warm oven at 300°F (150°C) for 10-15 minutes, or enjoy cold—it’s delicious either way.
- Avoid microwaving to prevent the crust from becoming soggy; the oven helps keep that lovely flakiness intact.
I remember once accidentally leaving a pie out overnight, and Mama Lou’s gentle scolding reminded me that food is precious and deserves care even after baking. Proper storage keeps that love alive, slice after slice.
Frequently Asked Questions
What are the main ingredients for Blueberry Chia Seed Pie?
The main ingredients for Blueberry Chia Seed Pie include the items listed in our ingredients section above. Each ingredient plays a crucial role in achieving the perfect flavor and texture.
How long does it take to make Blueberry Chia Seed Pie?
The total time to make Blueberry Chia Seed Pie includes both preparation and cooking time. Check the recipe card above for exact timing details.
Can I make Blueberry Chia Seed Pie ahead of time?
Yes, Blueberry Chia Seed Pie can often be prepared in advance. Store it properly in an airtight container in the refrigerator and consume within the recommended timeframe.
What can I serve with Blueberry Chia Seed Pie?
Blueberry Chia Seed Pie pairs well with various sides and accompaniments. Consider the serving suggestions mentioned in the recipe for the best dining experience.
Is Blueberry Chia Seed Pie suitable for special diets?
Depending on the ingredients used, Blueberry Chia Seed Pie may be adapted for various dietary needs. Check the ingredients list and consider substitutions as needed for your dietary requirements.
Final Thoughts
Creating this Blueberry Chia Seed Pie has been a beautiful journey for me—one that blends the comforting legacy of Mama Lou’s kitchen with the vibrant, healthful ingredients I cherish today. Every time I bake it, I think of my sister Ouma, of laughter-filled afternoons, and of the simple joy that good food brings to family gatherings.
This pie is more than a recipe; it’s a story, a memory, and a delicious reminder that the best dishes come from love, tradition, and a willingness to try something new. So gather your ingredients, roll up your sleeves, and bake a pie that feeds your heart as much as your appetite. Trust me—Mama Lou would be proud.
