Martha Stewart Blueberry Pie

Martha Stewart blueberry pie takes 2 hours and 8 cups of fresh blueberries, a little lemon and a buttery pâte brisée to make a juicy double-crust dessert. This easy summer dessert fits Fourth of July cookouts, Sunday dinners and potluck tables, and it tastes best served with whipped cream or vanilla ice cream.

Chill the assembled pie until firm before it goes into the oven, because cold dough meeting a hot oven is what makes the butter steam into flaky layers. Skip that chill and the crust bakes up greasy and tough instead of tender.

Martha crushes about half a cup of the blueberries by hand before stirring in the sugar and cornstarch, which gives the filling a jammy base that holds the whole berries together. Her dough also gets chilled twice, so the crust stays flaky.

Martha Stewart Blueberry Pie

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Course: DessertCuisine: AmericanDifficulty: Medium

Servings

8

servings

Prep time

30

minutes

Cooking time

1

hour 

Calories

380

kcal

A thick, jammy blueberry filling sits under a deep golden, flaky pâte brisée top. Once it cools completely, the juices set so each slice holds its shape.

Ingredients

• All-purpose flour, for dusting
  

• Pate Brisee
  

• 8 cups (about 4 pints) blueberries, picked over
  

• 1/2 cup sugar
  

• 1/4 cup cornstarch
  

• 1 tablespoon freshly squeezed lemon juice
  

• 2 tablespoons unsalted butter, cut into small pieces
  

• 1 large egg yolk
  

• 1 tablespoon heavy cream
  

Directions

• Roll the bottom crust: Roll one disk of pastry on lightly floured parchment into a 12-inch round, then sweep off the extra flour with a dry pastry brush. Fit the dough into a 9-inch glass pie plate, pressing it into the edges.
• Chill the dough: Roll out the second disk the same way and slide it, still on the parchment, onto a baking sheet. Then chill the pie shell and the top dough for about 30 minutes, until firm.
• Make the filling: Put 8 cups of blueberries in a large bowl and crush about 1/2 cup of them with your hands. Add 1/2 cup sugar, 1/4 cup cornstarch and 1 tablespoon lemon juice, then stir to combine.
• Fill the shell: Spoon the berries into the chilled pie shell, mounding them slightly in the center. Then dot the top with 2 tablespoons of cold butter, cut into small pieces.
• Top and seal: Lay the chilled top dough over the filling and trim it so about 1/2 inch hangs over. Tuck the edge between the bottom dough and the rim, press the layers together to seal, and crimp as you like.
• Vent and egg wash: Cut several vents in the top with a paring knife so steam can escape. Whisk 1 egg yolk with 1 tablespoon heavy cream and brush it on, without letting it pool.
• Chill the pie: Freeze the pie for about 30 minutes or refrigerate it for 1 hour, until firm. While it chills, preheat the oven to 425°F with the rack in the lower third.
• Bake until golden: Set the pie on a parchment-lined baking sheet and bake for about 20 minutes. By then the crust should just be starting to turn golden.
• Lower the heat: Reduce the oven to 375°F and keep baking for 40 to 50 minutes more, rotating the sheet halfway through. The pie is done when the crust is deep golden brown and the juices bubble and thicken.
• Cool completely: Move the pie to a wire rack and let it cool completely. The filling needs that time to set, so slicing early gives you a runny pie.

Tools for this recipe

• Pyrex 9.5-inch glass pie plate, OXO silicone pastry brush, Checkered Chef cooling racks. As an Amazon Associate I earn from qualifying purchases.

FAQs

How long does blueberry pie keep?

The pie is best the day it's baked, but it keeps at room temperature for up to 2 days, loosely covered with plastic wrap. I wouldn't refrigerate it unless you must, since the cold can dull the crust.

When should I wash the blueberries?

Wait until right before you use them, because rinsing early adds moisture that makes berries spoil or mold faster. Rinse them in a colander under cold water, then dry them on a towel-lined baking sheet before they go in the bowl.

What if my blueberries are tart?

Taste the filling before it goes into the crust, since fresh fruit varies a lot in sweetness. When the berries lean sour, add extra sugar a tablespoon at a time and taste after each addition.

Can I make a lattice top instead?

Yes. Roll the dough to 1/8 inch thick, cut four 3-inch-wide strips and chill them until firm. Then weave them across the filling and attach the lattice to the bottom crust with an egg and milk wash.

Why do I need to crimp the crust?

Crimping builds a thicker, sturdier edge, and it keeps the juicy filling from seeping out of a double-crust pie. You can pinch it with your fingers or press it with the tines of a fork if that feels easier.