Classic Blueberry Pie

Classic Blueberry Pie

Alex loves pie but I’m terrible at making pastry. Every time I try something goes wrong and I have to make it over again. This time I made the totally wrong pie crust. I wasn’t even on the right page this time. Not the first time this has happened either.

Classic Blueberry Pie

I made a tart crust instead of a regular pie crust. I persevered in the end and it turned out perfect. I also have a knack for rolling it too thick and it gets soggy.

Classic Blueberry Pie

Instead of a more traditional lattice topping I made stars with cookie cutters to place on top for 4th of July. It looks very pretty and is also a lot less work. Very patriotic!

Classic Blueberry Pie

Yield: 1 pie

Classic Blueberry Pie



2 1/2 cups plain flour

1 tsp salt

1 tsp sugar

1 cup (2 sticks/224g) unsalted butter, cold and cut into cubes

1/2-1/4 cup ice water


2 lbs washed and clean blueberries

1/4 sugar

1/4 cup cornstarch/cornflour

1/4 tsp cinnamon

1 tbs lemon juice

1 egg yolk and 1 tbs cream for the egg wash

extra sugar for sprinkling


  1. In a large bowl mix the flour, salt and sugar. Add the butter and use a pastry blender or 2 knives until the dough resembles tiny crumbs. Slowly add in the water and mix just until the dough comes together.
  2. Divide the dough into two and wrap in cling film. Refrigerate for 1 hour.
  3. Between 2 sheets of parchment roll out one of the dough rounds to a 13 inch circle and 1/8th of an inch thick. Turn the dough into the pie plate.
  4. Trim the excess to a one inch over hang, fold and crimp the edges using your fingers. And prick the bottom with a fork a few times.
  5. Roll out the second dough round and cut out the star shapes. In a small bowl mix the egg yolk and cream and brush the stars and edges.
  6. Make the filling. In a large bowl mix the blueberries, sugar, cinnamon, corn flour and lemon juice.
  7. Pour the berries into the pie dish and place the stars on top.
  8. Sprinkle the top with a little granulated sugar and refrigerate for 30 minutes.
  9. Preheat the oven to 400 F/200 C and bake for 20 minutes. Turn the temperature down to 350 F/180 C and bake for another 55 minutes. Cover the edges and top with a foil tent if the crust becomes too brown.

adapted from Martha Stewart Tarts and Pies


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