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Blueberry Pies

Blueberry pies are some of the most convenient pies around, since blueberries don't require any pitting or peeling. Just toss them in and bake a blueberry pie that's sure to be a hit at your next summer party. Our recipes and how-to videos cover every part of the blueberry pie-baking process, from crust to cooling.

recipe

Blueberry pie is a perfect summer dessert. Yes, it's pie; but blueberries are one of the healthiest foods around, and they require no pitting or peeling. Just remove twigs and leaves and refrigerate until ready to rinse, pat dry, and serve -- or add to your blueberry pie recipe. Recipe adapted from "Martha Stewart's Baking Handbook," Clarkson Potter, 2005.

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recipe

If you prefer to make an extra-wide lattice-top crust for this pie, roll out 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 bottom crust with a mixture of egg and milk.

recipe

Baked in single-serving disposable tins, these desserts are small, but the flavors inside-blueberry and raspberry-are big. The heart cutout (made with a cookie cutter) provides a peek at the filling. Be sure to send along napkins and plastic forks.

recipe

Individual blueberry pies are perfect desserts for the Fourth of July or any summer event. Martha first served these pies in Maine at the height of wild-blueberry season, which runs from late July to early September. When making yours, choose firm blueberries with a powdery grayish-blue color. To prevent molding, do not wash the berries until ready to use.