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Bon Appétit

Ingredients

8 Servings

Crust

1

1/4 cups unbleached all-purpose flour plus more for surface

1

/2 cup (1 stick) chilled unsalted butter, cut into 1/2' cubes

1

/2 teaspoon kosher salt

Filling and Topping

2

/3 cup plus 3 tablespoons sugar

2

1/2 tablespoons cornstarch

1

teaspoon finely grated lemon zest plus 2 tablespoons fresh lemon juice

5

cups (1 pound 10 ounces) fresh blueberries

3

/4 cup unbleached all-purpose flour

3

tablespoons (packed) light brown sugar

1

/2 teaspoon cinnamon

1

/4 teaspoon salt

5

tablespoons unsalted butter, melted, cooled slightly

Preparation

  1. CRUST

    Step 1

    Pulse 1 1/4 cups flour, butter, and salt in a food processor until mixture resembles coarse meal with some pea-size pieces remaining. Drizzle 3 tablespoons ice water over mixture. Pulse until moist clumps form, adding more water by teaspoonfuls if mixture is dry. Transfer dough to a lightly floured work surface. Divide into 4 equal pieces. Working with 1 piece at a time, use the heel of your hand to smear each portion of dough twice in a forward motion to distribute butter. Gather all 4 dough pieces into a ball. Flatten into a disk, wrap in plastic, and chill dough until firm, at least 1 hour. DO AHEAD Dough can be made up to 2 days ahead. Keep chilled.

    Step 2

    Roll out dough on a lightly floured surface to a 13" round. Transfer to pie dish, gently pressing dough onto bottom and up sides of dish. Fold overhang under and crimp edges decoratively. Pierce bottom of crust in several places with a fork, then chill until firm, about 30 minutes.

    Step 3

    Line a large baking sheet with foil and place on a rack in middle of oven; preheat to 375°. Line crust with parchment paper or foil and fill with pie weights. Bake until crust is set, about 20 minutes. Carefully remove parchment and pie weights. Bake until crust is pale golden, about 12 minutes longer. Transfer crust to a wire rack; let cool.

  2. FILLING AND TOPPING

    Step 4

    Whisk 2/3 cup sugar, cornstarch, and lemon zest in a large bowl. Add blueberries and lemon juice; toss gently to coat and evenly distribute. Let filling stand, tossing occasionally, until berries release their juices, 20-30 minutes.

    Step 5

    Whisk flour, remaining 3 tablespoons sugar, light brown sugar, cinnamon, and salt in a medium bowl. Add melted butter; mix topping with fingertips to blend.

  3. ASSEMBLY

    Step 6

    Preheat oven to 375°. Spoon blueberry filling into crust, then sprinkle topping over. Bake pie until filling is bubbling and topping is golden, about 1 hour 15 minutes. Cover with foil after 30 minutes if browning too fast.

    Step 7

    Let pie cool on a wire rack. DO AHEAD Can be made 8 hours ahead. Let stand at room temperature.

Nutrition Per Serving

1 serving contains: Calories (kcal) 429.2 %Calories from Fat 38.1 Fat (g) 18.2 Saturated Fat (g) 11.4 Cholesterol (mg) 48.7 Carbohydrates (g) 64.8 Dietary Fiber (g) 2.9 Total Sugars (g) 36.8 Net Carbs (g) 61.9 Protein (g) 3.7 Sodium (mg) 75.6
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Reviews (46)

Back to TopTriangle

  • I love this pie! I made it for the second time for Thanksgiving this year and it was delicious! Will definitely make again!

    • Julia S.

    • 11/27/2020

  • I have made this pie at least 10+ times. It is a family favorite; my sister requests it every year for her birthday. It comes out amazing every time, there is only one thing you have to be careful of. When I make this away from home, I have to make sure the oven I am using gets hot enough for the blueberries to “pop” in the heat. If the blueberries don’t “pop” then the syrup inside the pie doesn’t come together as nicely. As long as you make sure the oven is hot enough and watch for the blueberries to “pop” then you won’t be disappointed in this recipe.

    • beachgal3946

    • Florida

    • 12/8/2019

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