Blueberry Pie


Nothing celebrates blueberry season quite like a juicy pie. Our no-frills recipe lets the vibrance of seasonal berries shine.

Blueberry Pie
Makes 1 (10-inch) pie
  • All-Butter Pie Dough (recipe follows)
  • 1⅓ cups plus 1 tablespoon sugar, divided
  • ⅓ cup cornstarch
  • 6 cups fresh blueberries
  • 1 tablespoon fresh lemon juice
  • ½ teaspoon almond extract
  • 1 large egg, lightly beaten
All-Butter Pie Dough
  • 3 cups all-purpose flour
  • 2 tablespoons sugar
  • ½ teaspoon kosher salt
  • 1 cup cold unsalted butter, cubed
  • ¾ cup ice water
  • 2 teaspoons apple cider vinegar
  1. Preheat oven to 425°. Let All-Butter Pie Dough stand at room temperature for 10 minutes.
  2. In a large bowl, whisk together 1⅓ cups sugar and cornstarch; stir in blueberries, lemon juice, and almond extract.
  3. On a lightly floured surface, roll half of dough into a 14-inch circle. Transfer to a 10-inch cast-iron skillet, pressing into bottom and up sides. Fill with blueberry mixture. Roll remaining dough into a 12-inch circle. Cut dough into 1-inch-wide strips. Arrange strips in a lattice design on top of filling. Trim dough to extend 1 inch beyond edge of skillet, if necessary. Fold edges over, and crimp as desired. Brush with egg wash, and sprinkle with remaining 1 tablespoon sugar. Place skillet on a rimmed baking sheet.
  4. Bake for 10 minutes. Reduce oven temperature to 375°, and bake until crust is golden brown and filling is bubbly, 45 to 50 minutes. Let cool for 2 hours before serving. Store pie, covered, at room temperature for up to 2 days.
All-Butter Pie Dough
  1. In a large bowl, whisk together flour, sugar, and salt. Using a pastry blender, cut in cold butter until mixture is crumbly.
  2. In a small bowl, stir together ¾ cup ice water and vinegar. Using a fork, stir in ½ cup vinegar mixture into flour mixture. Add remaining vinegar mixture, 1 tablespoon at a time, until a shaggy dough forms.
  3. Turn out dough onto a lightly floured surface, and shape into two disks. Wrap tightly in plastic wrap, and refrigerate for at least 1 hour or up to 2 days.
KITCHEN TIP: Dough can also be frozen in a heavy-duty resealable plastic bag for up to 3 months. Let thaw in refrigerator for 24 hours before using.