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Blueberry Pie 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.

  • yield: Makes one 9-inch pie

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Ingredients

  • All-purpose flour, for dusting
  • Pate Brisee
  • 8 cups (about 4 pints) blueberries, picked over
  • 1/2 cup sugar
  • 1/4 cup cornstarch
  • 1 tablespoon freshly squeezed lemon juice
  • 2 tablespoons unsalted butter, cut into small pieces
  • 1 large egg yolk
  • 1 tablespoon heavy cream

Variations

On the Martha Stewart Show, Martha substituted 1/4 cup cornstarch with 2 tablespoons cornstarch and 2 tablespoons flour.

Cook's Note

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.

Directions

  1. Step 1

    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. Trim dough to a 1/2-inch overhang all around. Fold edge of dough over or under, and crimp as desired. 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.

  2. Step 2

    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. Spoon mixture into chilled pie shell, mounding berries slightly in the center. Dot with butter. Remove dough from refrigerator, and place over blueberry filling. 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.

  3. Step 3

    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. Brush surface with egg wash, being careful not to let it pool. Freeze or refrigerate pie until firm, about 30 minutes. Meanwhile, preheat oven to 400 degrees, with rack in lower third.

  4. Step 4

    Place pie on a parchment-lined baking sheet. Bake until crust begins to turn golden, about 20 minutes. Reduce oven temperature to 350 degrees. 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. 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.

Source
The Martha Stewart Show, April 2006

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Reviews (14)

  • 29 Jan, 2013

    I'm making this blueberry filling now--as for comments about sweetness--always taste. Am using frozen blueberries and I've got the filling ingredients in a bowl with the frozen blueberries--allowing the berries to thaw and macerate. Before I put into the pie shell, I plan on tasting the mixture--is it sweet enough? If not, I'll add more sugar, need a little something else? I'll add a dash of cinnamon, maybe more lemon juice, orange zest...the answer to the question of flavor is to taste.

  • 24 Jul, 2012

    This is the third time I've done this pie, the flavor comes different every time, and this means that sometimes is to sweet ot too tart, this I think is due to the ripeness of the blueberries. So my suggestion is to add a little bit more sugar, like a tablespoon when the blueberries aren't that sweet. It'll make the difference.

  • 9 Aug, 2011

    Great recipe. I used my own pie crust instead. But as for the filling it was good. I used the FULL 1/4c cornstarch in the recipe (didn't watch video or see prev review). It was fine. Actually, if I make it again I'll probably add 2 more tbs of cornstarch as the filling was still a little runny for what I would have liked. So it's a matter of taste how much you would use. But the 1/4 c is fine.

  • 5 Apr, 2011

    ** BAKER BEWARE **
    recipe states 1/4 CUP cornstarch on one blueberry pie recipe on this site, then there is ANOTHER same blueberry pie recipe here listing 2 TBSP cornstarch; in video martha uses 2 TBSP!

  • 2 Apr, 2011

    ?!
    anyone notice the recipe lists 1/4 cornstarch, yet
    in the video, martha states, '2 TABLESPOONS cornstarch'
    ?!
    there are two recipes on this site for blueberry pie; one lists 2 TBSP CORNSTARCH, the other 1/4 CUP CORNSTARCH...

  • 16 Jul, 2010

    I made the star cut out version for the 4th and it was amazing! Everyone raved about it. So much so, I made another. I found the blueberries to be over ripe and not sweet or tangy. SO I increased sugar to a cup, cornstarch to 1/4 cup plus a tablespoon, 4 tablespoons lemon juice. It came out super sweet, tangy and delicious! Better than the first! Be sure to let it bake until it boils over a little.

    Will be making for every fourth of july now!

  • 30 Oct, 2009

    Love this pie!

  • 4 Aug, 2009

    also I put almost 1 C of sugar :-)

  • 4 Aug, 2009

    I made this last week and used freshly picked blue berries, frozen and thawed. I followed the recipe to the letter. When we cut pie pie i was very very runny but still it tasted good.

  • 8 Aug, 2008

    I added a teaspoon of vanilla, changed the sugar quantity to 1 cup, and also added a few dashes of cinnamon. It was the BEST blueberry pie I have ever made. :)

  • 20 Jul, 2008

    I made this but added 1C sugar as well as zest of half lemon. It was delicious! My boys loved it. The best pie I've made to date. Definitely will make again.

  • 20 Jul, 2008

    I don't think the pie was tart, but it definitely wasn't sweet, either. It was bland. I used fresh blueberried I had picked the day before....they didn't seem to cook down, stayed whole for the most part...which I didn't like....won't be making this one again, i will try another one...with cinnamon, prob.

  • 3 Jul, 2008

    I haven't tried this recipe yet, but my most recent issue of everyday Food has a similar recipe in it and it calls for a whole cup of sugar, with all the other ingredients being the same. I would imagine that this recipe would be quite tart.

  • 20 Mar, 2008

    i made this and it's a little too tart...either too much blueberries or not enough sugar maybe?...