Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Blueberry Pie 4.0 (112) A golden, buttery crust and juicy berry filling makes this an all-time favorite dessert. Prep Time: 30 mins Cook Time: 1 hr Total Time: 2 hrs Servings: 8 Yield: 1 9-inch pie Jump to recipe Our blueberry pie recipe is a classic. It features a juicy, just-sweet-enough filling and our go-to pâte brisée crust, which bakes up golden and buttery and comes together easily in a food processor (though you can certainly make it by hand instead). Of all the fruit pies out there, blueberry might be the easiest to pull off as the berries require hardly any prep—no pitting, peeling, or slicing here. Just be sure to factor in some time for the dough to chill; it needs to be refrigerated before rolling and again once the pie is assembled to ensure a tender, flaky result. Serve Martha’s blueberry pie with freshly whipped cream or a scoop of vanilla ice cream while you savor the magic of summer. Your Guide to Successful Summer Berry Picking Credit: Jake Sternquist How to Store and Clean Blueberries Whether you're picking your own blueberries or getting them from the supermarket, you'll want to store them properly for the best tasting pie filling. That means refrigerating them when you get them home, and waiting to wash them until you're ready to use them. Rinsing them too early introduces excess moisture that cause them to spoil or mold more quickly. Rinsing Berries Always wash berries before eating, no matter how clean they may look. It's necessary to do so to remove any contaminants or bits of dirt they may be holding onto. Place them in a colander and run under cold water, gently agitating them with your hands to ensure they're all getting clean.Transfer them to a baking sheet lined with a clean kitchen towel or a few paper towels to let them dry. (If you need to store or freeze them after washing, it's particularly important to make sure they're completely dry.) If you prefer to use white vinegar when cleaning your berries, swish them in a solution of 3 parts water to 1 part vinegar for one minute, then rinse them well under cold water to remove the vinegar taste. Martha's Words of Wisdom for a Perfect Pie "Cold dough, hot oven." Be guided by these four words from Martha when you're making a fruit pie. Keeping your dough cold—which starts with cold butter and ends with a final chill in the fridge—and using a hot, thoroughly preheated oven will ensure that the small bits of butter in the pate brisée crustturn to steam when baked. Those steamy pockets, in turn, become the flaky, irresistible layers that take a pie from good to great. Since sweetness can vary quite a bit when it comes to fresh fruit, it's best to taste your pie filling before transferring it to the crust to make sure you're happy with the flavor. If your berries are on the tart side, add more sugar 1 tablespoon at a time, tasting as you go. Why Crimp a Pie Crust? Crimping a pie crust is about more than just appearance: It helps to form a thicker, sturdier edge and, for a juicy, double-crust pie like this one, it's necessary to keep filling from seeping out. If you're new to crimping, check out these tips which include helpful step-by-step photos. You can also use the tines of a fork to crimp the crust if that feels more comfortable. Directions Credit: Jake Sternquist Roll out one disk of pastry; fit in pie dish: On a lightly floured piece of parchment paper, roll out one disk of dough to a 12-inch round. With a dry pastry brush, sweep off excess flour; fit dough into a 9-inch glass pie plate, pressing it into edges. Credit: Jake Sternquist Roll out remaining dough; chill pie shell and dough: Roll out remaining dough in the same manner; transfer dough (on parchment) to a baking sheet. Chill pie shell and dough until firm, about 30 minutes. Credit: Jake Sternquist Make filling: Place blueberries in a large bowl; with your hands, crush about 1/2 cup of berries, letting them fall into the bowl as you work. Add sugar, cornstarch, and lemon juice; stir to combine. Credit: Jake Sternquist Add filling to pie shell: Spoon mixture into chilled pie shell, mounding berries slightly in the center. Dot with butter. Credit: Jake Sternquist Place dough over filling; tuck and seal edges: Remove dough from refrigerator and place over blueberry filling; trim so one-half inch overhangs. Tuck edge of top dough between edge of bottom dough and rim of pan. Using your fingers, gently press both layers of dough along the edge to seal, and crimp as desired. Credit: Jake Sternquist Don't toss those scraps! Extra piece of pastry can be rolled out once more and used to make mini tarts or cookies to serve alongside ice cream, sorbet, or pudding. Cut vents in dough and brush with egg wash; chill pie: Credit: Jake Sternquist Using a paring knife, cut several vents in top of dough to allow steam to escape. In a small bowl, whisk together egg yolk and cream, then brush onto surface of pie, being careful not to let it pool. Freeze or refrigerate pie until firm, about 30 minutes in the freezer or 1 hour in the fridge. Meanwhile, preheat oven to 425°F, with rack in lower third. Bake pie until golden: Place pie on a parchment-lined baking sheet. Bake until crust begins to turn golden, about 20 minutes. Reduce temperature and rotate pie; continue baking: Reduce oven temperature to 375°F. Continue baking, rotating sheet halfway through, until crust is deep golden brown and juices are bubbling and have thickened, 40 to 50 minutes more. Transfer pie to a wire rack to cool completely. Credit: Jake Sternquist How to Store Blueberry Pie The pie is best eaten the day it is baked, but it can be kept at room temperature, loosely covered with plastic wrap, for up to 2 days. Variations Add 2 teaspoons of lemon zest to the filling along for a hint of citrus flavor.To make an extra-wide lattice-top crust, roll out the dough to 1/8 inch thick, and cut four 3-inch-wide strips. Chill the strips until firm. Weave the strips over the filling, and seal the lattice to the side of the bottom crust with a wash of egg and milk.Instead of a solid top crust or lattice, use small cookie cutters to cut out round or star shapes (perfect for the Fourth of July!) from the top crust before placing it on your pie. 5 More Blueberry Dessert Recipes to Try Blueberry Tart Blueberry-Lemon Bundt Cake Blueberry Slab Pie No-Bake Blueberry Cheesecake for a Crowd Blueberry Cobbler Updated by Esther Reynolds Esther Reynolds Esther Reynolds is an experienced recipe developer, recipe tester, food editor, and writer with over a decade of experience in the food and media industries.