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Blueberry Pie

Servings 24 cm round pie pan
Author Natalie


For the crust:

  • 280 grams (2 cups) all-purpose flour
  • 20 grams (2 tbsp.) cornstarch
  • 200 grams (1 cup) cold butter cubed
  • 90 grams (3/4 cup) sugar powder
  • 1 tsp. vanilla extract
  • Pinch of salt
  • 1 large egg
  • 1-2 tbsp. water if necessary

For the filling:

  • 750 grams fresh or frozen not thawed blueberries
  • 150 grams (3/4 cup) sugar
  • 30 grams (3 tbsp.) cornstarch
  • 1/4 tsp. ground cinnamon
  • Juice of 1/2 a lemon

For brushing and decoration:

  • 1 egg yolk
  • 1 tbsp. milk
  • 3-4 tbsp. light brown sugar

For serving:

  • sugar powder



  1. In a food processor with a steel blade, put flour, cornstarch, butter, powdered sugar, vanilla and salt and blend until a crumbly mixture is obtained.
  2. Add the egg and continue to blend until large chunks of dough form. If the dough does not unite and remains dry - add a little water gradually and continue to blend.
  3. Transfer the dough chunks to a lightly floured work surface, and form a disc shape.
  4. Wrap in plastic wrap and cool in the refrigerator for about an hour before rolling.
  5. Divide the dough into 2 pieces.
  6. On a floured surface, roll one part of the dough (meanwhile refrigerate the second part of the dough) to a thickness of 3-4 mm and place in the pie pan to form a crust. Make sure you create a straight angle between the base and the sides of the crust so that the sides remain high while baking.
  7. Pierce the base with a fork.
  8. Freeze the crust for about 30 minutes.

Blueberry filling:

  1. In a large bowl, mix blueberries, sugar, cornstarch, cinnamon and lemon juice until the blueberries are coated with a thin layer of sugar.
  2. Assemble the pie: pour the blueberry filling into the frozen crust and slightly squeeze it in. It will look like there are too much blueberries, but they lose quite a lot of volume during baking so it's ok.
  3. Heat oven to 200c degrees.
  4. Remove the second part of the dough from the refrigerator and roll it over a floured surface to about 3-4 mm thick. With a knife cut the dough into strips and arrange in a crisscross form on top of the blueberry filling.
  5. Press the sides and get rid of excess dough.
  6. In a small bowl, mix egg yolk and milk together and brush the top of the pie.
  7. Generously sprinkle with sugar.
  8. Bake the pie for 20 minutes at a temperature of 200c degrees, then lower the oven temperature to 160c degrees and continue baking for another 25-30 minutes or until the dough gets a deep golden color and is fully baked.
  9. Remove from oven, cool at room temperature and serve with powdered sugar.

Recipe Notes

  • Keep the pie in a closed container for up to 3 days.
  • It is recommended to serve the pie warm and not cold from the fridge.
  • Instead of blueberries you can use any other berries you like. If frozen fruits are used, it is important not to thaw them.
  • If you do not like cinnamon, you can omit it.