Blueberry Pie

This time in the summer is one of my favorite times of year. My all-time favorite fruits are berries. And this is when so many different kinds are in season! I just love it. Luckily, my parents have plenty of raspberry and blackberry bushes that I can ravage. My kids and I could probably sit there all day and just eat berries. Why bother picking when they can directly go into your mouth? Ha. My parent's dog likes to come picking with us too. Unfortunately, she is about the same level that my kids pick at, they so they have to compete!

Living in rural Maine, fresh berries are not difficult to come by. I like to take full advantage of all the crops. I can a lot of jam (posts to come!) and freeze fruit for smoothies, ice cream toppers or pies during the winter. To me, there is nothing better than going to your freezer in the middle of winter to find fresh summer berries!

Pies are one of the best ways to consume fruit in my opinion. A little vanilla ice cream or whipped cream on the side, and I am in heaven! This is my favorite blueberry pie recipe. It is also one of my favorite pie crusts. So easy to throw together and roll out. I hope everyone is enjoying their last days of summer, or their first days back to school!

Blueberry Pie

For the crust (store bought is optional)

Yield: two crusts, enough for 1 pie

  • 2 1/2 cups unbleached all-purpose flour

  • 1 Tablespoon granulated sugar

  • 1 teaspoon salt

  • 16 Tablespoons (2 sticks) cold unsalted butter, cut into small pieces

  • 5-6 Tablespoons ice water


In the bowl of a food processor, place the flour, sugar and salt. Process for a few seconds to blend. Scatter the pieces of the butter over the flour mixture and process until it resembles coarse meal. With the machine running, add 5 tablespoons of water and process until the dough just starts to come together. Add 1 more tablespoon if it is too dry.

Remove the dough from the machine and gently roll into a ball. Divide the dough in half and flatten into a disk. Wrap each disk in plastic wrap and refrigerate for 30 minutes before rolling out.

For the blueberry pie

  • 4 cups fresh blueberries

  • 1 Tablespoon fresh lemon juice

  • 3/4 cup sugar

  • 3 Tablespoons cornstarch

  • 1/2 teaspoon finely grated lemon zest

  • 1/4 teaspoon salt

  • 1/4 teaspoon ground cinnamon

  • 1 Tablespoon cold unsalted butter, cut into pieces

  • 1 egg

  • 1 Tablespoon water


Line the bottom of a 9-inch pie plate with one of the rolled out dough rounds. Set dish in the refrigerator while preparing the pie.

To make the filling, place the blueberries in a large bowl and sprinkle with lemon juice. Toss to coat evenly.

In a small bowl, stir together the sugar, cornstarch, lemon zest, salt and cinnamon. Sprinkle the sugar mixture over the blueberries and toss to coat. Transfer the blueberry mixture to the dough-lined pie plate. Dot with the butter pieces.

Place the remaining dough piece on the top (or cut strips to create a lattice crust). Cut slits in the top to allow steam to escape, trim excess dough around the edges and crimp together to seal top and bottom dough pieces. Place in the refrigerator while oven preheats to allow dough to cool.

Preheat oven to 375 degrees F.

In a small bowl, whisk together the egg and water. Gently brush the top of the pie crust with the eggwash just before baking.

Bake for 50-60 minutes, or until the filling is bubbling and the crust is golden brown. If the crust is browning too quickly, place a sheet of tin foil over the top to prevent burning. Let cool before serving.

Source: Pie crust adapted from Lily's Café Cookbook, Revised Edition by Kyra Alex, Filling from Annie's Eats