Blueberry Pie
Author: adapted from Pies & Tarts by Martha Stewart
Prep time: 1 hour 35 mins
Cook time: 60 mins
Total time: 2 hours 35 mins
  • Crust:
  • 2½ cups all purpose flour
  • 2 tablespoons sugar
  • 16 tablespoons (2 sticks) unsalted butter, cut into pieces
  • 7 - 8 tablespoons ice water
  • Filling:
  • 3 pints blueberries, picked through, washed and dried
  • 1 cup sugar
  • ½ cup flour
  • 2 tablespoons unsalted butter, cut into little pieces
  • Topping:
  • ½ cup heavy whipping cream
  • 1 egg yolk
  • ½ tablespoon sugar
  1. For the crust:
  2. Combine the flour and sugar in a food processor. Pulse on/off to mix. Add the butter and pulse on/off until the butter is the size of baby peas. While using the pulse on/off button, add the ice water 1 tablespoon at a time and mix just until the dough becomes a ball. The dough should not be wet and sticky.
  3. Divide the ball into two, making one ball slightly larger than the other (bottom crust vs. top crust). Individually wrap the balls in a sheet of wax paper and form a disc shape with the dough. Refrigerate for at least one hour.
  4. Preheat oven to 400º. Set aside 9” deep dish pie plate.
  5. For the filling:
  6. Gently combine all of the filling ingredients in a bowl and set aside while rolling crusts.
  7. For the topping:
  8. Beat the egg yolk into the whipping cream and set aside.
  9. Roll out the larger dough, either on a lightly floured surface or between sheets of wax paper, so that it is large enough to fit into pie plate with a small overhang of pie crust that will be used to seal the top crust. Spray the pie plate with cooking spray (i.e. PAM®) and transfer the dough to the plate. Roll out the second dough, large enough to cover the pie with an overhang to seal.
  10. Brush some of the topping mixture into the bottom and sides of the pie shell. Transfer the blueberries to the shell, evenly distributing the flour/sugar mixture that will be left in the bottom of the bowl.
  11. Top with the remaining rolled out dough and fold the top edges over the bottom crusts overhang and seal the two together. If there is a large amount of dough hanging down, cut the excess amount off so that the crust is even. Crimp or decorate the edges of the pie as desired.
  12. Roll or flatten the excess dough and cut out three leaves (or round ‘berries’ or a combination of the two). Score the tops of the leaves with a paring knife to resemble the lines of leaves. Transfer leaves to the center of the pie. Brush the edges and top of the pie with the topping. Sprinkle with ½ tablespoon of sugar. Cut air vents into the top of the pie with a paring knife.
  13. Bake on a piece of aluminum foil (to catch any spills) at 400º for 50 – 60 minutes, rotating the pie halfway through. Check the crust edges after 40 minutes as they will bake more quickly than the top. Loosely cover the edges with foil if this happens to prevent the pie from having burnt edges. The pie juices will bubble up when it is done.
  14. Transfer to a wire rack to cool.
  15. Betsy’s Tidbits:
  16. Blueberry Pie is best served warm. Serving it à la mode with vanilla ice cream is over-the-top delicious!
The prep time is about 35 minutes. The dough must then rest at least one hour in the refrigerator before continuing.
Recipe by Desserts Required at