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Blueberry Pie

  • Prep Time: 20m
  • Cook Time: 1h 20m
  • Total Time: 3h



  • 315 g All-purpose Flour
  • 3 g Salt (skip if using salted butter)
  • 300 g Unsalted butter, cold and cut into small (1/2") cubes
  • 3 tbsp. Ice water (or more, 2-5 tbsp)
  • 1 Egg beaten with 1 tbsp water


  • 2 lb Blueberries, washed, stems removed
  • 140 g Sugar
  • 18 g Cornstarch
  • 30 g Lemon juice
  • 1/4 tsp. Salt



  1. Combine the flour and salt in a large bowl or food processor. Add the butter, and use your fingers to rub the flour into the butter (or pulse in the food processor) until the mixture resembles coarse meal.
  2. Gradually and gently add ice water, one tablespoons at a time, until the dough comes together (this will make the dough sticky).
  3. Turn the dough out onto a lightly floured surface, and gather into a ball.
  4. Divide the dough into two equal portions, and flatten each portion into a disc with the heel of your hand. Cover tightly with plastic wrap, and refrigerate for 1 hour (can be saved for up to 2 days or frozen for 3 months).
  5. Remove one of the portions of dough from the fridge and roll it evenly to 1/8-1/4" thick on a lightly floured surface. Try to keep it round.
  6. Using a rolling pin, lay the dough into a 9" pie dish.
  7. Trim the dough so that the dough hangs over the edge of the pie dish by around 1/2". Place the shell in the freezer for 20 minutes to chill.
  8. Preheat oven to 375°F.
  9. Remove the pie shell from the freezer, cover the dough with a piece of parchment paper, and fill with pie weights or dried beans.
  10. Bake the pie shell until the bottom has just started to brown, 20-25 minutes.
  11. When done, remove the pie shell from the oven, remove the pie weights (careful, they're hot), and let cool.


  1. Place 150 grams of the blueberries in a food processor or blender. Add the sugar, lemon juice, corn starch and salt, then pulse to purée.
  2. Add the remaining blueberries to a medium bowl and set aside.
  3. In a small sauce pan over medium heat, cook the puréed blueberry mixture, whisking constantly, until the liquid has just started to thicken, 1-2 minutes.
  4. Pour the blueberry mixture over the remaining blueberries and stir to combine.
  5. Pour the blueberries into the pre-baked pie crust and set aside.

Assemble and Finish

  1. Prepare the egg wash by whisking one egg with 1 tbsp water.
  2. Take the second portion of dough from the fridge and roll it out on a lightly floured surface until 1/8" thick.
  3. Prepare your design as desired from the rolled out dough. (woven lattice, various shapes, full coverage with vents, up to you).
  4. Brush around the edge of the baked pie crust with egg wash. Place the decoration on the pie (if doing a weave/lattice, build the design on the pie itself) and crimp it to the egg-washed edge of the bottom crust.
  5. Place the pie in the freezer to set, 15 minutes.
  6. Preheat oven to 400°F. Place the pie on a baking sheet and bake for 30 minutes. Then, reduce the heat to 350°F, rotate the pie 180°, and bake until the pie is golden and the filling has started bubbling, 30-45 minutes.
  7. Let the pie cool to room temperature before cutting into it.