Blueberry Pie

November  2, 2011
3 Ratings
  • Serves 8-10
Author Notes

Tell us about your recipe. —The Perennial Plate

What You'll Need
  • Pie Crust
  • 1 cup flour
  • 6 tablespoons butter
  • 2 1/2 tablespoons cold water
  • Pie Filling
  • 4 cups frozen blueberries
  • 1/4 cup flour
  • 1/2 cup sugar
  1. Cut very cold butter into tiny pieces and combine into flour. (I usually use my fingers to break down the butter into “pea sized” pieces). Add water a tablespoon at a time — mixing the ingredients with a fork or by hand until dough is combined but not sticky. (Note: pie crust dough doesn’t need a lot of kneading, so as soon as the ingredients are combined, dough is ready).
  2. Form the dough into two balls, cover in plastic wrap and refrigerate for 30 minutes. Lightly flour a surface for rolling out the dough. Roll out one dough ball into a very thin circle and place into a 9? pie tin. Dough should overhang the edge of the pie tin by 1/2?; trim away any excess dough.
  3. Roll out the remaining dough ball and cut into 1/2-3/4? lattice strips.
  4. Combine berries in large bowl. Mix in flour and sugar and let stand for 20 minutes. Pour into pie tin.
  5. Lay on the lattice allowing strips to overhang the pie tin by 1/2?; trim away excess dough. Fold the bottom crust over the ends of the lattice and pinch to seal the dough together.
  6. Bake at 450° for 10 minutes, reduce to 350° and bake for 40 minutes or until golden brown.

See what other Food52ers are saying.

  • Judy Barringer
    Judy Barringer
  • aargersi
  • norah
Chef & activist Daniel Klein and cameragirl Mirra Fine are road-tripping around the United States, filming and editing The Perennial Plate -- an online weekly documentary series dedicated to socially responsible and adventurous eating -- as they go. See below for Perennial Plate's recipes, shared weekly with food52 from the road!

3 Reviews

norah August 9, 2016
I love the basic nature and simplicity of this recipe. I found the dough a tad wet (maybe my fast and loose measuring), but easy to work with. Although it called from frozen berries, I found this a perfect vehicle for freshly picked wild blueberries.
Judy B. October 22, 2014
I loved this pie recipe and I used it to make tarts the first time and a beautiful pie the second. I found the ingredients accurate. Everyone in the family enjoyed it...
aargersi November 2, 2011
What kizmet - I have been thinking about blueberry pie all week! I have a few ideas of my own, but this is gorgeous ...