Blueberry Pie

blueberry pie

Blueberry Pie

Crust

  • 2 1/2 cups all purpose flour
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • 1 cup cold unsalted butter, cut into small pieces
  • 6 tablespoons ice water

Filling

  • 1 qt blueberries (4 cups, 1 1/2 lbs, 680g, or enough for a pie)
  • 1 tablespoon lemon juice
  • 1/3 cup (or less?) brown sugar – depends on how sweet your berries are.
  • 3 tablespoons flour or cornstarch
  • 1/4 teaspoon salt
  1. Cut the cold butter into the sifted flour, sugar and salt until crumbly. You can either use a pastry cutter or a stand mixer on low (with the paddle attachment), or even a fork or two knives. Add the freezing cold water a little at a time until the dough is wet enough. It shouldn’t be sticky but should hold together. Kneed just a few seconds to bring it together, then divide into two round flat rounds and place in the freezer for 15 minutes.
  2. While the dough is freezing, wash the blueberries and add to a bowl. Add the lemon juice, brown sugar, flour (or cornstarch), and salt. Mix.
  3. Heat your oven to 375°F (190°C) and take one dough round out of the freezer.
  4. Flour your counter, the dough and the rolling pin and roll until about 11″ across. Place over your 9″ pie pan and pat down well. Trim the edges and place back in the freezer. Take out the remaining dough round.
  5. Roll out this dough into more of a rectangle to about the same thickness as your previous dough. Cut into long strips about 1″ (2cm) wide. I to use a zig-zag pastry cutter for a nice edge, but you can use a butter knife too.
  6. Remove your pie crust from the freezer and fill with the blueberries.
  7. Now we’ll make the lattice top. Place strips across the top in one direction only. Fold every other one back at the half way point. Place one strip across and bring all the strips back down. Fold the other half of the strips up and repeat. When you get to the end of the pie, turn it to do the other half. Fold the strips under the first crust and crimp the edges.
  8. Bake for 50-55 minutes or until the filling is thick and bubbling and the crust is browned. I recommend placing a cookie sheet under the pie in case it leaks.

blueberry pie lattice

3 Responses to Blueberry Pie

  1. Molly Parr says:

    Gorgeous! I am bookmarking this one for July/August, when the Maine blueberries will finally be sweet enough for this incredible looking pie!

  2. Fleur says:

    This was WAY too tart, so much so that even ice cream on top couldn’t help it. The crust was amazing, but the filling was awful. I made it again and this time I substituted a 1/2 cup of regular sugar for the brown sugar. I also added 1/2 teaspoon of cinnamon and a splash of vanilla. I mixed the sugar, corn strarch and cinnamon together, then added the blueberries. I mixed them well then poured them into the pie shell. I sprinkled the lemon juice on top with a little more sugar and it was much better. If your bueberries are very sweet you can lessen the amount of sugar.

    • Fleur says:

      I forgot to add that I left the salt out of the filling completely. A quick tip for the crust; freeze the butter and then grate it. It’s so much easier to cut into the flour that way. This crust was so wonderful and flaky.

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