Give thanks this season with warm coziness mingled with memories of sweet, sunshiny summer! Classic delight with a Tulsi twist, this delectable holy basil blueberry pie will charm the whole holiday table. And, the secret to the distinct yet subtle, elevated flavor is as simple as can be. Just stir a couple of tablespoons of our loose-leaf ORGANIC INDIA Tulsi Original tea into your filling– the combination is as lovely in flavor as it is deliciously fragrant.

We used frozen berries for this pie, but fresh work beautifully too when in season. When fresh fruits aren’t available, frozen options offer near-peak nutrients as well as taste worth lingering over. Because fruit is frozen quickly, it retains solid nutritional value. We let the pure blueberry notes sing, going light on sweetener, but feel free to adjust to taste. Include our ORGANIC INDIA Tulsi tea blend, and you have something truly superb!

Tulsi (Queen of Herbs) has been revered in India for more than 5,000 years for its cornucopia of beneficial qualities increasingly recognized by modern science. A powerful adaptogen, Tulsi is growing ever more popular in the West for its role in supporting stress-relief, uplifting mood, and promoting healthy immune function. All our ORGANIC INDIA products are rooted in our commitment to healthy, conscious living and sustainability. Utilizing only the finest ingredients cultivated by small family farmers employing regenerative agricultural practices ensures they are not only brimming with wellness benefits, they’re bursting with flavor, too, making enjoying them oh so easy as pie.

Holy Basil Blueberry Pie (Tulsi)

Holy Basil Blueberry Pie on a cutting board with fresh basil and blueberries.

1 9-inch pie, approximately 8 servings


For the crust:

  • 1 double-pie crust recipe, separated into two discs, or your favorite storebought crust

For the filling: 

  • 5 cups frozen, thawed blueberries, strained (or 5 cups fresh blueberries if available)
  • ½ Cup coconut or monkfruit sugar¼ Cup cornstarch or arrowroot flour
  • 1 Tablespoon lemon zest
  • 1 Tablespoon lemon juice
  • 2 Tablespoons ORGANIC INDIA Tulsi Original loose leaf tea


  1. Roll one of your dough discs into a 12-inch circle and fit it into the pie plate, leaving a bit hanging over the edge. Place the pie plate in the refrigerator.
  2. Prepare the filling: In a mixing bowl, combine all the ingredients, evenly coating the blueberries with the starch. Pour the filling on top of the prepared crust.
  3. Roll out the second disc of dough and fit over the top of the filling, crimping with the dough on the edges of the plate to form the outer crust; or, go fancy and make a lattice top, crimping or fluting the edges and placing in the refrigerator for 30 minutes (this will help the lattice keep its shape). 

4. Preheat the oven to 400 F. If desired, brush the top of the pie lightly with almond milk. Place in the oven and bake for 20 minutes. At 20 minutes, reduce the heat to 350 F and continue baking a further 40 minutes, or until the crust is golden brown and the filling is bubbling. Let cool for at least 1 hour before slicing and serving, garnished with fresh berries and basil leaves.

Want more delicious desserts for your next autumn gathering? Try Gluten Free Pumpkin Cupcakes (with vegan option) or Delicious Cinnamon Apple Cake with Psyllium.