Blueberry Pie

Blueberry Pie

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I love Blueberry Pie. I played with a lot of different measurements until I found the right proportions to produce a delicious, lemony, blueberry pie that does not give you that gelatinous feel in your mouth that makes you think the filling was canned. This recipe works every time. I use a Sugar Crust.  When I have an extra few minutes, I make the lattice crust you see in the picture; otherwise, I just roll out the second piece of dough, lay it over the blueberries, cut two or three slits in the top and bake. Baking this pie on the bottom level of the oven is critical. Your bottom crust will come out crisp as the top will come out golden. Adding a scoop of Vanilla ice cream or gelato really takes it over the top!

Feel like a coffee cake rather than a pie, try this: Blueberry Crumb Cake

Prep time: 30 minutes

Blueberry Pie

By Gloria Kobrin Published: July 24, 2014

  • Yield:

  • 8 Servings


  • pastry dough enough for 9-10 inch double crust
  • 3 pints fresh blueberries rinsed, stems removed
  • 1 large lemon
  • 1/2 cup sugar
  • 4 tablespoons cornstarch
  • 1/3 cup flour for rolling dough


  • 1 glass pie dish 9-10 inches
  • rolling pin
  • 2 mixing bowls 1 large, 1 small
  • grater/microplane
  • cooling rack


  1. Remove dough from fridge about 20 minutes before you are going to roll it. Roll out half the dough on a lightly floured surface until it is about 1/8th inch thick. Carefully fold dough in half and place in pie dish. Unfold dough and press gently into dish. Make sure there are no air bubbles. Prick bottom of crust with fork and place back in fridge for at least 15 minutes.
  2. Pat berries dry and place in mixing bowl. Grate lemon directly over berries. Squeeze the lemon into a small bowl. Remove pits and pour juice with pulp over the berries. Add sugar and cornstarch to berries and mix gently.
  3. Preheat oven to: 400° F.
  4. Roll out remaining piece of dough into a rectangle on a lightly floured surface. Remove pie shell from fridge. Fill it with blueberry mixture. Scrape all the liquid that has formed onto the berries.
  5. To make lattice crust: Take a sharp knife and cut 1/2 inch strips of dough. Place one strip of dough across the berries so that it reaches end to end. Take a second dough strip and place in the opposite direction over the berries-also reaching end to end across the pie dish. With the third strip, you will have to lift one of the other strips to place it underneath. The fourth strip will go over. You repeat this process until you have a woven pie crust. Then, take a fork and press it around the edges of the pie to seal the edges.
  6. Place pie dish on the BOTTOM level of the oven. Bake 30-45 minutes or until crust is golden brown and juices begin to seep over the top. Remove from oven and cool on rack. Enjoy!