New This Month

Blueberry Pie


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.

  • Yield: Makes one 9-inch pie

Source: The Martha Stewart Show, Episode 1128


  • 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


  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. 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. 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. 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.


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

Cook's Notes

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.

Reviews Add a comment

  • ALR6865289DW
    21 AUG, 2016
    this is a terrible recipe. I followed the recipe to the "T" and it was inedible. I would not put in the lemon juice, and it needs more sugar. I'd suggest that the recipe be changed to to tell you to taste the filling before covering it, and add sugar to taste. Usually Martha's recipes are great, so I just followed it. Later I found many comments regarding the sweetness. But it was too late.
  • RobinM61
    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.
  • Minitabonita
    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.
  • stamphappy
    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.
  • ebabe906
    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!
  • ebabe906
    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...
  • nanopia
    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!
  • Morgan6236
    30 OCT, 2009
    Love this pie!
  • Madhi
    4 AUG, 2009
    also I put almost 1 C of sugar :-)
  • Madhi
    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.