Extra-Large Blueberry Pie [with XXL slab variation]

August 6, 2012
Extra-Large Blueberry Pie [with XXL slab variation]

Author Notes: I have an old set of nested pyrex pie dishes from my Grandmother; the larger one - the rim diameter is 11" - is the one I use when I make pie. This recipe can be used for a standard 9" pie dish by reducing the amounts by one third.
See last step for an even larger variation that can be made in a 9x13 rectangular pan.

Serves: 12-14


  • 6 cups (3 pints) fresh, picked over & washed blueberries
  • 1 cup sugar
  • 4 tablespoons cornstarch
  • 1-1/2 tablespoons lemon juice
  • 3 tablespoons water
  • 1-1/2 teaspoons lemon zest
  • 3 tablespoons unsalted butter
  • 1-1/2 x favorite recipe for Double-Crust Pie
In This Recipe


  1. In a large saucepan mix 1 cup of blueberries with the sugar. Set over low heat and stir and mash berries a little; mixture will start to become a liquid. Cook over low heat, stir occasionally until mixture begins to bubble; turn off heat.
  2. In a small bowl mix the water, lemon juice and cornstarch; whisk until cornstarch is dissolved. Add some of the berries to the small bowl and stir to incorporate. Add entire contents of small bowl back to saucepan.
  3. Mix thoroughly and set over low heat, mixing constantly with whisk. Cook until mixture is thick and shiny. Remove from heat and add zest and butter; stir to incorporate.
  4. Set oven to 425 degrees F.
  5. Divide dough into two portions, one slightly larger than the other. Roll out the larger piece and line the pie plate.
  6. Add remaining blueberries to saucepan and stir gently into mixture. Pour contents of saucepan into prepared pie plate.
  7. Roll out top crust and seal over pie; cut vents for steam.
  8. Put pie in oven and reduce temperature to 375 degrees F. Bake 50 - 60 minutes until top is golden. Cover perimeter with foil if desired to prevent edges from turning too dark.
  9. Pie can be glazed 5 minutes before end of bake time with the following mixture: mix 2 Tbsp. sugar with 2 Tbsp. water in a mug and microwave until hot, about 45 seconds. Use a pastry brush to brush glaze onto hot pie and pop back in oven for last 5 minutes.
  10. Allow to cool thoroughly before cutting. Serve with vanilla ice cream.
  11. For an even larger pie, I have done this, using another pint of blueberries, a smidge more lemon juice, and a crumb topping : Make filling as above using a total of four pints of blueberries and 2 Tbsp. lemon juice but no other changes. Roll out all of pie dough to line a 9x13 baking pan. Make a walnut-crumb topping: 1/2 c. AP flour + 1-1/2 Tbsp. sugar + 1/2 c. toasted walnut halves + 3 Tbsp. butter > pulse in food processor until walnuts are very small. Sprinkle over mix and bake with foil over edges for first 20 minutes.

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