a blueberry pie and cut slice

Recipe adapted from The New York Times

There is nothing like a fresh blueberry pie to let you know it’s summer. It’s even better when the blueberries come from your own backyard.


For the crust

  • 2 ½ ups of all-purpose flour
  • ½ teaspoon of kosher salt
  • 1 ¼ cups of unsalted butter, cold and cut into cubes
  • 8-10 tablespoons of ice water
  • 1 egg, beaten with 1 tablespoon of water

For the filling

  • 8 cups of blueberries
  • ½ cup of white sugar
  • 2 tablespoons of fresh squeezed lemon juice
  • 2-3 tablespoons of arrowroot flour or cornstarch
  • ¼ teaspoon kosher salt


Make the pie crust.

Combine the flour and salt in a large bowl or food processor. Add the butter, and mix the flour with your fingers until the mixture resembles coarse meal or pulse the processor a few times to achieve a similar result. Gradually and lightly mix the ice water, a few tablespoons at a time, until the dough just comes together.

Turn the dough out onto a lightly floured surface, and gather into a ball. Divide the ball into 2 equal portions, and flatten each into a disc with the heel of your hand. Cover tightly with plastic wrap, and refrigerate for at least 1 hour and up to 2 days.

Prebake the pie shell.

Heat oven to 375 degrees. Roll out one of the discs of dough on a lightly floured surface, and fit into a 9 inch pie plate. Trim the dough so that there a slight overhang at the top of the pie plate, then place the shell in the freezer for 20 minutes or so to chill. Remove the pie shell from the freezer, cover the dough with parchment paper and fill the shell with pie weights or dried beans. Place the shell into the oven and bake until the bottom has just started to brown, approx. 20 to 25 minutes. Take the pie shell out of the oven, remove the parchment and pie weights and allow to cool.

Make the filling.

Separate 1 cup of blueberries and combine them in a bowl or a food processor or blender with sugar, lemon juice, 2 tablespoons of arrowroot flour or cornstarch and the salt, the pulse to puree. Put the blueberry mixture into a small pot set over medium heat and cook, whisking constantly, until the liquid has just thickened, approximately 1 minute. Pour the thickened mixture over the remaining blueberries, and stir to combine.

Bake the pie.

Heat oven to 400 degrees. Mound the filling high in the center of the cooled pie shell, and apply the egg wash to the top edge of the cooked bottom crust. Roll out the second disc of dough, and place over the top, gently crimping it onto the egg-washed edge of the bottom crust. Place the pie into the freezer to set, approximately 20 minutes, then cut vents into the top with a sharp knife, place the pie on the baking sheet and set it into the oven to bake for approximately 30 minutes. Then turn the pie, reduce the heat to 350 degrees and bake until the pie is golden brown and the filling has begun to bubble up through the vents, another 25 to 45 minutes. Allow the ice to cool to room temperature before cutting.