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Blueberry Pie Recipe

Blueberry Pie

Course: Dessert
Cuisine: American
Author: Clémence de Lutz
Blueberry season is in full swing in the spring, and with it comes the start of our pie season. We've got pie classes galore, and my very favorite (before cherries come through) are blueberry pies. If you can't get your hands on the full amount of fresh blueberries, you can make the cooked part of this with frozen ones; we prefer using frozen rather than imported berries since they're picked at their peak rather than before they get sweet and ripe to make the trip from another hemisphere when out of season.
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  • 3 ¾ Cups All-Purpose Plus more for rolling
  • 2 Tbsp Granulated Sugar
  • 1 tsp Kosher Salt
  • 10.5 oz Cold Butter
  • ¾ Cups Water Very Cold


  • 6 Cups Fresh or Frozen Blueberries
  • 2 tsp Fresh Lemon Juice
  • ¼ Cup Granulated Sugar
  • ¼ Cup Cornstarch
  • 3 Tbsp Water
  • 1 Cup Fresh Blueberries


  • 2 Tbsp Milk
  • 2 Tbsp Granulated Sugar


PIE DOUGH 101 (Yield: 1 top and 1 bottom crust)

  • If using a food processor, pulse together the 3 ¾ Cups All-Purpose, 2 Tbsp Granulated Sugar, and 1 tsp Kosher Salt for a few seconds.
    If you’re doing this by hand (our favorite method), simply mix them in a large bowl or directly on your counter to disperse the salt and sugar.
  • Into the food processor, add 10.5 oz Cold Butter and pulse until you no longer hear the large chunks bouncing around; this should take 10-12 quick pulses.
    If doing this by hand, use your palms to streak the cold butter into the flour, pressing the butter against your counter into cold, flat, thin layers that you’ll keep tossing and coating into the flour.
  • Once the butter has formed pinky-nail-sized pieces, it’ll be time to add the ¾ Cups Water. Stream the water into the food processor as you pulse until the dough just starts to come together in loose clumps.
    If doing this by hand, gather the flour and butter in a tall pile and make a well in the center. Pour the water in and, using your hands as large scoops, gather and fold the water to create a shaggy dough, streaking it all lightly with your palms once more to create more layers.
  • Take your dough, either from the food processor or the counter, and roll it out loosely into a rectangle about 16” x 8” using a floured rolling pin. Cut the dough in half and stack.
    Roll this out to the rectangle again and repeat the cut and stack, admiring all your flaky layers! Split this into two even discs (they should each weigh about 1 lb.), wrap them with either parchment paper or plastic wrap, and chill for at least 45 minutes.
  • For a double-crust pie, generously flour your counter. With a floured rolling pin, roll out one of the doughs and make a bottom crust about 1" – ½” wider than the pie tin (when you place the tin upside-down and lay the crust over it).
    Trim the dough just a touch to make it as round as possible while leaving room for overhang, and ease into a standard 9” pie tin. Repeat with the second dough and leave it flat in the fridge along with the bottom crust while you prepare the filling.


  • Heat oven to 400°F.
  • Bring the 6 Cups Fresh or Frozen Blueberries, 2 tsp Fresh Lemon Juice, and ¼ Cup Granulated Sugar to a simmer in a medium-sized pot, stirring here and there with a wooden spoon, but not so much that you’ll crush the berries.
  • While they are cooking, mix the ¼ Cup Cornstarch and 3 Tbsp Water in a small bowl to a glue-like consistency. Add half of this slurry to the simmering fruit, cooking until the mixture just begins to thicken, adding more if it doesn’t thicken.
  • Remove from heat and pour onto a rimmed baking sheet to cool quickly.
  • Top with 1 Cup Fresh Blueberries and allow to cool completely before placing over the bottom dough.
  • Pour the cooled blueberry filling into the cold bottom crust. Top with the top dough, folding the edges together, tucking them together and placing this on the lip of the tin.
  • Crimp as you wish.


  • Brush the center of the pie with 2 Tbsp Milk and sprinkle with 2 Tbsp Granulated Sugar, avoiding the edges as they brown faster.
  • Vent the top of the pie with a sharp knife and place it on a rimmed baking sheet.
  • Bake at 400°F for 15 minutes, then turn the oven down to 375°F and bake for at least another 30-40 minutes, or until the pie is a beautiful, dark golden color and fruit is bubbling through the vents.
  • Cool for at least 2 hours before cutting into the pie. We know!!! This is SO HARD!!!