Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Individual Blueberry Pies 3.6 (10) 2 Reviews 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 August 24, 2017 Print Rate It Share Share Tweet Pin Email Yield: 4 5-inch pies 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. Ingredients 6 cups fresh blueberries, picked over and cleaned Scant 1 cup sugar, plus more for sprinkling pie crusts 4 tablespoons all-purpose flour, plus more for rolling out dough Zest of 1 lemon 1 ½ recipes Pate Brisee for Plum Crumb Pie 2 tablespoons unsalted butter Directions Heat oven to 425 degrees. Line a baking pan with parchment paper; set aside. Combine blueberries, sugar, flour, and lemon zest in a large bowl. Gently toss to coat blueberries. Set aside. On a clean, lightly floured work surface, roll out half the dough into a 1/8-inch-thick square. Using a sharp knife, cut the square into quarters, and carefully drape each quarter over a 5-inch pie tin. Place 1 1/2 cups blueberry mixture in each pie tin, mounding berries in the center. Dot each pie with 1 1/2 teaspoons butter. Again, on a clean, lightly floured work surface, roll out remaining dough into a 1/8-inch-thick square. Using a sharp knife, cut square into quarters. With a 1-inch round biscuit cutter, cut a hole from the center of each quarter. Carefully drape each quarter over blueberries so steam hole is centered. Press edges together to seal. Trim edges around pie plates to form a 1-inch lip. Dampen the 1-inch lip of dough with water. Using scissors, snip inward from outside edge of pie at 3/4-inch intervals, making each cut about 3/4 inch deep. As you cut the dough, carefully fold alternating tabs to create the bear-tooth crimping design. Return to refrigerator until chilled, about 30 minutes. Place pies on prepared baking pan. Brush each pie with water, and sprinkle with sugar. Transfer to oven, and bake until crust is golden brown, about 20 minutes. Reduce heat to 375 degrees. and continue baking until blueberry juice begins to bubble up, 15 to 20 minutes more. Transfer pies to a wire rack to cool. Cook's Notes When making these pies, choose firm blueberries with a powdery grayish-blue color. To prevent molding, do not wash the berries until ready to use. Rate it Print