Make Ahead
Rose Levy Beranbaum's Fresh Open-Faced Blueberry Pie
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45 Reviews
James H.
January 29, 2024
what the ????. the crust alone is so confusing. you actually need to freeze the flour in a bag then put it a chilled bowl? only to put it back in the bag and pound/roll it out. it's one of the most confusing recipes i've ever read anywhere.
Deena B.
January 29, 2024
I just use my favorite pie crust recipe. No need to jump through the hoops to make this crust. The filling is amazing!
James H.
January 29, 2024
i did just that. the filling looks amazing. it's going to be hard to wait the two hours for it to set up.
Smaug
January 29, 2024
Ms. Beranbaum's recipes are noted for that, they generally have a million steps, are frequently paused for one reason and another, involve trays of stuff being refrigerated etc. A simple cookie recipe may take a couple of days and involve buying half a dozen different kinds of flour and sugar. But they work- I don't always agree with her taste (I did like this pie), but she achieves the results she's after. All that stuff tends to be a lot more practical in a professional kitchen, but there's much to be learned from it.
John
November 22, 2020
Oh my goodness, too much work. Dough, butter, etc.....In and out of freezer, etc.etc. I have a way easier method and I’m sure just as delicious 😋
Mona S.
August 27, 2020
I've been making this exact pie for over 40 years. Its the very best way to enjoy fresh blueberries. But this recipe was first published in the American Cooking: Southern Style in 1971 by Time Life.
Virginia B.
February 6, 2020
I’ve been making a version of this pie for many, many years and it is always exceptional. I might add some cinnamon to the filling but just a tad, and both cut back on the sugar and up the lemon juice. Served with whipped cream it is a down Maine summer treat.
Smaug
December 1, 2019
Excellent recipe. Beranbaum's recipes are often elaborate to the point of impracticality, but this filling is simple, uses readily available ingredients (if you count decent blueberries as readily available), and is very quick. I used a pie-specific crust (with cinnamon, sour cream and rum), but I have made this crust- it is interesting, and handles beautifully, but a bit soft for my taste.
judy
July 23, 2020
Decent blueberries are seasonally available at least. Using the best of the season that is left, I am going to do this--my favorite fruit. I might do it as a galette. But the principle is the same.
Ute
September 12, 2019
A Definite to go to pie!!!
Used my own pastry as well. It was pastry dough with lemon rind in it.
Worked great for this pie!
Marvelous pie! I reduced the sugar - but I tend to do that with all baking recipes.
Will bake it again and will try it with cherries as well.
Used my own pastry as well. It was pastry dough with lemon rind in it.
Worked great for this pie!
Marvelous pie! I reduced the sugar - but I tend to do that with all baking recipes.
Will bake it again and will try it with cherries as well.
Elizabeth
August 9, 2019
I used my own pastry but otherwise followed the directions exactly using wild blueberries. Seriously THE BEST blueberry pie ever!! Everyone raved about it.
Biscuitannie
August 25, 2018
Made the filling as written, but substituted tapioca starch for the cornstarch, according to the substitution directions on the Bob’s Red Mill package. The flavor was amazing, but the texture was almost rubbery! Any thoughts as to what happened here?
Deena B.
August 25, 2018
It must be the tapioca. I use tapioca in my rhubarb pie, with no problem, but cornstarch in this recipe. Always turns out great.
Smaug
December 1, 2019
My Bob's package doesn't list substitutions, but typically you would use half as much tapioca as cornstarch.
cheryllk
August 20, 2018
This is a wonderful recipe (I use my own vinegar pie crust) for blueberry pie filling, made immeasurably better by replacing the water used to cook the berries with pomegranate juice. Keep everything else the same. Oh, my.
claudia
July 27, 2018
I have made this recipe several times and it's my most favourite blueberry pie. Just delicious and you taste the real flavour of the berries.
Ashley
May 9, 2018
I've made this recipe twice - once with the original crust, and most recently with Alanna Taylor-Tobin's vanilla almond tart crust. Both times, it was utterly delicious and received rave reviews! It's so simple and the flavor of the blueberries is showcased so well. Definitely a recipe I'll be making again and again.
bottomupfood
May 8, 2017
I'm afraid my blueberry filling did not set at all. Perhaps because I used frozen blueberries? I did thoroughly thaw them first. The crust was perfect, though...
Smaug
December 3, 2019
I used frozen blueberries without a problem, but it does take some care- both through bursting and condensation, the thawed berries can add free moisture that this recipe won't accommodate; you would have to drain the berries thoroughly and either discard the liquid (horror of horrors) or cook it with the starch; possibly add a little starch or use less water if it's a significant amount of liquid.
heybigbuddy
August 17, 2016
I had some issues with the crust in this recipe: I followed the instructions to the letter, but the texture of the crust was grainy and gritty - people asked if it was made with whole wheat flour or corn meal. I suspect it's because I used pastry flour (which no one I know, including bakers, had ever heard of before). Does anyone know why I got this result?
Paula
May 31, 2021
A baker who's never heard of pastry flour?! That sound very strange. I wonder if you overmixed the dough, giving you too homogeneous of a mixture. (There's a name for this but it escapes me at the moment--- it's often used for wet pies like pumpkin because it resists getting soggy.)
FromAway
July 31, 2016
https://m.youtube.com/watch?v=84e71BdlfoQ
Rose herself makes the same crust with a simpler method in the video above. Less steps leave less room for mistakes....
Rose herself makes the same crust with a simpler method in the video above. Less steps leave less room for mistakes....
Jenny
July 20, 2016
Has anyone baked this pie after filling in the blueberries for a few minutes for a warm pie?
GeorgiannaN
July 21, 2016
I cooked the blueberries (filling only) for just a couple minutes on the stovetop after the fresh ones were added...it didn't seem to harm my end result!
Deena B.
July 17, 2016
It will still taste good GeorgiannaN. You may have stopped cooking it too soon after adding the lemon juice, sugar, and cornstarch.
GeorgiannaN
July 18, 2016
Thank you! It actually firmed up nicely after a few hours. Less dense than I'm used to making a fruit pie, but cut-able!
GeorgiannaN
July 15, 2016
To the best of my ability, I followed measurements and instructions perfectly for the filling. But it still looks like it'll be runny when cut. Can anything save it now?
J H.
December 25, 2015
This was delicious...a crowd pleaser. Everyone was like how are the blueberries intact? It tasted fresh and sweet at the same time. I didn't use the pie crust recipe here. I'm firm believer in Serious Eats' recipe. I did follow the rest of the prebake instructions. I also made lemon zest from the lemon used and put in the whipped cream. SO good. I would make this again!
Caetie
August 6, 2015
Yum! Crust was excellent. Rolling it out thin really helped the texture. I felt the filling was too sweet though, probably good to start with 1/4 cup of sugar and go from there since the berries will vary.
Jennifer
July 15, 2015
I've made Berenbaum's blueberry pie, but other than the alliteration, vastly prefer Julie Rosso's blueberry pie in Great Good Food. Check it out if you can find a copy--with no cornstarch and just 2 T. flour, the filling is every bit as light, but you can skip the annoying stovetop stirring. Easy and yummy. (Rosso's version is two-crust, which I realize adds calories/weight.)
mela
August 26, 2015
I love that Rosso cookbook. It's usually available, as a new book, from the book re-sellers on amazon. (And try the strawberry frozen yogurt!)
Ana
June 30, 2017
Crust aside, the point of this pie is that it is made with the majority of UNcooked blueberries. This is what makes it different from all those other double-crust blueberry pies out there. All double crust pies require the pie to be baked in the oven, thus cooking the fruit and offering a cooked, not fresh, flavor in the end product. I make a peach pie the same way as Rose, smash a few peaches to cook on the stove to make a thickened sauce, and then add fresh, UNcooked peaches to the glaze to fill the pie dish. Let it set and enjoy the flavor of fresh peaches rather than a cooked flavor. THAT is the point of the "annoying" stove-top stirring.
Elizabeth
August 9, 2019
Glad to hear that! I was wondering if I could make a similar pie with other fruits. It’s peach season so definitely giving that a try. Do you think raspberries might hold their shape?
Ana
August 10, 2019
Raspberries may not, but I bet it would still be delicious! Here is what I do for a fresh peach pie using 8-10 peaches (1 1/2 cups or more): Cut up 2-3 peaches and mash. Put in a pan and add 1/2 cup water, 2/3 c sugar, 1/2 tsp cinnamon and 1/4 tsp nutmeg. Boil until peaches are cooked. Thicken with 2 1/2 T. cornstarch dissolved into the remaining 1/2 cup water, before adding to the peach sauce, and then cook until clear. Remove from heat and add a little vanilla and butter. Cool slightly and pour over fresh sliced peaches (just enough to lightly coat) and pour into cooked pie shell. Let cool and "set". Serve with whipped cream.
Two T.
August 27, 2014
So good. The filling holds together so well. I made a rye crust with a different technique. Liked it so much I blogged about it.
Chloroph
August 26, 2014
Followed all the complicated steps. Pie came out very good but not necessarily better than other simpler pies I've made in the past.
courtney C.
August 22, 2014
Made this on the fourth of July using the crust recipe from a Chez Panisse recipe. (for their Simple Apple Tart) Everyone loved it. Thanks!
Deena B.
August 9, 2014
Great pie, but I made a much simpler crust. I wonder how this technique would work with tart cherries. Any thoughts?
janet T.
July 2, 2014
Seriously, all that to make a crust? To what end is all the kneading and pounding and freezing?
Christine
May 8, 2014
This may be an obvious question, but I've never made a pie crust from scratch before but I want to try this with my shiny new food processor - how should I adjust the crust recipe?
alaparc
September 3, 2013
Big hit with my family as well. I would like to try this with other fruits
When_Do_We_Eat
September 2, 2013
I made this with whole wheat pastry dough. Definitely a great way to prepare blueberries.
jessicawgraham
September 2, 2013
This pie cam out perfectly! Big hit with the whole family. I have made many pies and I was skeptical only because the recipe for the crust was so different than my other recipes, but it was great! Also, love the egg white tip - the crust wasn't soggy at all. The berries were delicious and plump. Great recipe. Thank you!
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