Blue Ribbon Blueberry Pie
Blue Ribbon Blueberry Pie

Blue Ribbon Blueberry Pie

Recipe by King Arthur Test Kitchen
123 Reviews 4.3 out of 5 stars

Bursting with juicy blueberries beneath a flaky, golden crust, this deep-dish pie is everything a classic summer fruit pie should be. A touch of lemon brightens the berries’ flavor, while your choice of thickener ensures clean slices and a filling that sets up beautifully without losing its jammy, luscious texture. Whether you finish it with a simple double crust or an eye-catching lattice, this pie is a timeless dessert worthy of any picnic, cookout, or holiday table.

Prep
50 mins
Bake
55 mins to 1 hr 5 mins
Total
3 hrs 15 mins
Yield
one 9" pie
Blue Ribbon Blueberry Pie - select to zoom
Blue Ribbon Blueberry Pie - select to zoom
Blue Ribbon Blueberry Pie - select to zoom
Blue Ribbon Blueberry Pie - select to zoom
Blue Ribbon Blueberry Pie - select to zoom
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Instructions

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  1. To make the crust: Combine the flour, buttermilk powder, and salt. Work in the fat in two batches, leaving some pieces as large as your thumbnail.

  2. Sprinkle in ice water 1 tablespoon at a time, tossing with a fork and adding water until the dough is completely cohesive.

  3. Divide the dough in two pieces; one should be about twice as big as the other. Wrap in plastic, and chill for 30 minutes before rolling.

  4. Roll the crust about 1/8" thick, and about 12" to 13" wide, large enough to fit a 9" deep dish pie pan (at least 1 1/2" deep). Place the crust in the pan, and refrigerate the pie while you preheat the oven to 425°F.

  5. To make the filling: In a large bowl, whisk together the sugar, thickener of choice, and cinnamon.

  6. Add the berries, lemon juice, and melted butter. Scoop the mixture into the prepared crust.

  7. Roll out the top crust, making a lattice if you like; place it over the berries. Trim any excess overhang, and crimp the edges together. Cut several slashes to allow steam to escape (if you haven't made a lattice crust). Spritz with water, and sprinkle with sparkling sugar or cinnamon sugar.

  8. Bake the pie for 15 minutes, then reduce the oven heat to 350°F and bake for another 40 to 50 minutes, covering the edges if they seem to be browning too quickly. When done, the filling will be bubbling, and the crust golden brown.

  9. Remove the pie from the oven, and cool it for at least 1 hour before serving.

Tips from our Bakers

  • Flour, cornstarch, tapioca, ClearJel… how much thickener should you use? For a practical look at all the options, see our Fruit Pie Thickeners Guide.

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