Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes George's Blueberry Pie 3.1 (83) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Yield: 1 9-inch pie Sample the dish Martha's brother George Christiansen makes every Thanksgiving, using blueberries he froze during the summer.  Ingredients Pate Brisee for Plum Crumb Pie 1 large egg 1 tablespoon milk 6 cups frozen blueberries 2 teaspoons lemon juice ½ cup sugar (or less, depending on the sweetness of the berries) ¼ cup all-purpose flour Pinch of ground, cinnamon Pinch of freshly grated nutmeg 1 tablespoon unsalted butter 1 tablespoon sugar, for sprinkling Directions On a lightly floured work surface, roll out half the dough into a 1/8-inch-thick circle, about 13 inches in diameter. Drape dough over a 9-inch pie pan, and transfer to the refrigerator to chill for about 30 minutes. Heat the oven to 425 degrees. Whisk together the egg and the milk to make the egg wash, and set aside. Combine the blueberries, lemon juice, sugar, flour, cinnamon, and nutmeg, and turn into the chilled bottom crust. Dot with the butter. Roll out the remaining piecrust dough to the same size and thickness. Brush the rim of the piecrust with the egg wash, and place the other piecrust on top. With scissors or a knife, trim to 1/2 inch over the edge of the pan, and crimp the edges with a fork or your fingers. Tuck the crust under the edge of the pie pan to prevent the juices from spilling. With a small paring knife, pierce the top crust in a decorative pattern. Transfer the pie to the refrigerator to chill until firm, about 15 minutes. Brush with the egg-wash glaze, and sprinkle with the tablespoon of sugar. Bake in the heated oven for 20 minutes. Reduce heat to 350 degrees, and continue baking 30 to 40 minutes. Cook's Notes To freeze blueberries for use throughout the year, place fresh berries in a single layer on a baking pan and freeze until hard. Transfer the frozen berries into a resealable plastic bag until ready for use. Rate it Print