Note: These recipes have been adapted from "Lobster Rolls and Blueberry Pie" by Rebecca Charles of Pearl Oyster Bar and Deborah DiClementi. Text copyright 2003 by Rebecca Charles. Reprinted by permission of Regan Books.

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Ingredients

For the Crust
For the Crumble
For the Filling

Directions

Instructions Checklist
  • To make the crust: In a food processor, combine the flour, salt, and cold butter. Pulse until the mixture is the consistency of sand. Add the water while pulsing until the mixture comes together; being sure not to overwork it. (To mix the dough by hand, combine the flour, salt, and butter in a large bowl. Add the cold water and work by hand until the mixture comes together.) Remove the dough from the food processor or bowl on a lightly floured work surface. Shape it into disk about 1/2 inch thick. Wrap in plastic and refrigerate for at least 1 hour before rolling out.

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  • To make the crumble: Combine the flour and sugar in a food processor until thoroughly combined. Add the butter and pulse until the mixture forms a crumble, being sure not to over mix. Refrigerate until ready to use.

  • To make the filling: In a large bowl, combine all of the ingredients. Using the back of a spoon, crush about 20 percent of the blueberries so the juice mixes with the cornstarch and thickens the filling.

  • To make the pie: Preheat the oven to 350 degrees. Butter and flour a 10-inch pie tin; set aside. On a lightly floured surface, roll out the dough. Place in pie tin, trim, and crimp the edges. Use a fork to poke holes around the sides and bottom of the crust. Chill until firm, about 20 minutes. Cover with a piece of parchment paper and fill it with dried beans. Bake until the crimped edges are firm, about 10 minutes. Remove the parchment paper and beans, and bake until the bottom is firm, about 10 minutes. Fill the crust with the berry mixture, spreading evenly, and top with the crumble. Place on a parchment paper-lined baking sheet, and bake until the filling starts to bubble, 1 to 1 1/4 hours. Remove, and cool on a wire rack.

Reviews (20)

52 Ratings
  • 5 star values: 17
  • 4 star values: 16
  • 3 star values: 13
  • 2 star values: 4
  • 1 star values: 2
Rating: 5 stars
02/08/2019
I make this pie often and my family enjoys it!
Rating: 5 stars
08/02/2016
I've been making this pie recipe for the last few years for my family. Everyone loves it. My husband asked me today if I'd make the blueberry pie he loves so much. Will always make this pie when using blueberries.
Rating: 5 stars
07/25/2015
I only used about half of the crumple topping. The crust was flaky, buttery perfection; it rolled out easily too. I had no issues with the pie being runny -- the blueberries and their juice were quite thick. It was a huge hit, and I plan to make it again. I can't flute a pie to save my life.
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Rating: Unrated
04/04/2015
Just made this and it smells and looks fantastic. I didn't use 1/2 of the crumble topping it looked like it would have been too much. As for the concern it was runny I made a blueberry crumb pie before with canned blueberries and it was runny too. I read other recipes saying that the pie needs to set anywhere from 4 hours to overnight. I'm going to try that and see if it works.
Rating: Unrated
09/17/2012
To runny and sweet. The video does not show them cutting the pie?
Rating: Unrated
12/06/2011
For those having a problem with the pie being runny, I just watched the video for this recipe and the lady said she crushes the blueberries with her hands a bit to make sure the blueberry juice comes out during baking to activate the cornstarch
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Rating: Unrated
06/20/2010
Absolutely the best blueberry pie ever! The first time I made it my husband and mom could not stop eating it. Needless to say, they overindulged ;) I do agree that it the only correction it needs is to up the cornstarch. The 4 tsps called for is def. not enough. Other than that this recipe is one of my all-time favorites!
Rating: Unrated
06/04/2010
I made this pie 2 days ago--it was delicious, but I agree a little more cornstarch is needed. It was entirely too sweet for my taste so I plan to make it again and use splenda white and brown sugar. My family loved it.
Rating: Unrated
05/23/2009
I made this pie today and 4 teaspoons of cornstarch has to be a typo since it came out too runny. It probably should have been 4 tablespoons.
Rating: Unrated
11/16/2008
There are 16 Fluid ounces in one Pint, One cup is equal to 8 fluid ounces. So you will need 6 cups of berries. I love Blueberry Pie so I hope yours turns out Perfect.
Rating: Unrated
11/13/2008
Not to sound stupid, but can anyone tell me how many cups in a pint of blueberries, sorry, the UK only sells by punnets, and I have several punnets that I stuck in the freezer, and just wondering how many I would need?
Rating: Unrated
09/27/2008
Awesome pie - this is my fourth time making it - has been a huge success every time. Love the crust. . .
Rating: Unrated
07/30/2008
Try pre-baking the crust. Soggy crust is a common problem with pies. Try 425 for 8-10 and 350 for another 5-10. Then add the filling and continue.
Rating: Unrated
07/06/2008
I've had to scratch the crust and use a similar recipe, mine basically sunk into the bottom of the pie pan. I tried it several times and it was consistently sinking. Otherwise, best recipe ever! I have been requested to make this 8 times in the past month. I am making two for today! Everyone should make this!
Rating: Unrated
05/27/2008
WOW! Thank you for the recipe. I will treasure it. Great buttery crust, with none left on plate and perfect filling. I used up my late Uncle Williams frozen blueberries that he picked and gave me last summer. He would have loved it! The crust and crumb does make two pies but it doesn't state that.
Rating: Unrated
05/27/2008
Totally agree with rtdrain, it was the best blueberry pie ever. My dough did get soft too because I'm in Fl. I rolled it between two pieces of plastic wrap and it worked fine. I froze it so it took almost 20 to bake with the beans, but turned out beautifully. Went by recipe and the 4 T of cornstarch were fine. Pie was a big hit at my friend's cookout!
Rating: Unrated
05/26/2008
This pie was wonderful! One of the best blueberry pies we've had. My only downfall was trying to roll out the pie dough on a 100 degree day. Needless to say, I had to rush to the store to buy a frozen pie crust. The one change I did was to do was heaping spoonfuls of cornstarch to make sure the pie wasn't runny.
Rating: Unrated
05/26/2008
Correction re quantity of blueberries...three pints would be adequate... my five cups almost made three pints...turned out perfectly....
Rating: Unrated
05/26/2008
I just made this pie for my family Saturday. I forgot to do cook the crust first and I replaced the blueberries with rhubarb. Needless to say my family went nuts over this pie. My husband and my 16 year old especially loved it. But next time I do want to try it with the blueberries. Rhubarb is what I had on had. A
Rating: Unrated
05/26/2008
I just made this yummy pie today....with five cups blueberries instead of the three cups called for....outstanding recipe...will make again soon...