This delicious Martha Stewart Blueberry Pie is a simple yet irresistible treat. With a buttery, flaky crust and a sweet, tangy blueberry filling, it’s perfect for any occasion. Using common ingredients, you can easily create a pie that’s bursting with flavor and sure to impress your guests!
Recipe Ingredients :
- All-purpose flour, for dusting
- Pate Brisee
- 8 cups (about 4 pints) blueberries, picked over
- ½ cup sugar
- ¼ cup cornstarch
- 1 tablespoon freshly squeezed lemon juice
- 2 tablespoons unsalted butter, cut into small pieces
- 1 large egg yolk
- 1 tablespoon heavy cream
How To Make Blueberry Pie?
- Prepare the pie crust: On a lightly floured piece of parchment paper, roll out one disk of dough to a 12-inch (30cm) round. Sweep off excess flour with a dry pastry brush. Fit dough into a 9-inch (23cm) glass pie plate, pressing it into the edges. Trim dough to a 1/2-inch (1.25cm) overhang. Fold edge of dough over or under, and crimp as desired. Roll out the remaining dough in the same manner; transfer dough (on parchment) to a baking sheet. Chill both the pie shell and dough until firm, about 30 minutes.
- Make the filling: Place blueberries in a large bowl; with your hands, crush about 1/2 cup (120g) of berries, letting them fall into the bowl as you work. Add sugar, cornstarch, and lemon juice; stir to combine. Spoon mixture into chilled pie shell, mounding berries slightly in the center. Dot with butter.
- Assemble the pie: Remove dough from the refrigerator and place it over the blueberry filling. Tuck the edge of the top dough between the edge of the bottom dough and the rim of the pan. Gently press both layers of dough along the edge to seal, and crimp as desired.
- Add vents and egg wash: Using a paring knife, cut several vents in the top of the dough to allow steam to escape. In a small bowl, whisk together the egg yolk and cream. Brush the surface with egg wash, being careful not to let it pool. Freeze or refrigerate the pie until firm, about 30 minutes.
- Bake the pie: Preheat the oven to 400°F (200°C), with the rack in the lower third. Place the pie on a parchment-lined baking sheet. Bake until the crust begins to turn golden, about 20 minutes. Reduce oven temperature to 350°F (175°C) and continue baking, rotating the sheet halfway through, until the crust is deep golden brown and juices are bubbling and thickened, 40 to 50 minutes more.
- Cool and serve: Transfer the pie to a wire rack to cool completely. The pie is best eaten the day it is baked but can be kept at room temperature, loosely covered with plastic wrap, for up to 2 days.
Recipe Tips:
- Use cold butter for the crust: Make sure your butter is cold when making the dough. This helps create a flakier crust.
- Chill the dough: Always chill the dough before rolling it out. This prevents it from becoming too soft and sticky, making it easier to handle.
- Don’t overfill the pie: Be careful not to overfill the pie with the blueberry mixture, as it can spill over while baking. Mound it slightly in the center for the best result.
- Cut vents in the dough: Don’t forget to cut vents in the top crust. This lets the steam escape and prevents the pie from becoming soggy.
- Let the pie cool completely: Allow the pie to cool fully before slicing. This helps the filling set and prevents it from running out when you cut it.
How To Store Leftovers?
- Refrigerate: Let the leftover blueberry pie cool to room temperature before storing. Cover it loosely with plastic wrap and refrigerate for up to 2 days.
- Freeze: Blueberry pie can be frozen for up to 3 months. Once fully cooled, wrap the pie tightly in plastic wrap and aluminum foil. To serve, thaw it in the refrigerator for several hours or overnight before serving.
Nutrition Facts
Serving Size: 1 slice (1/8 of a 9-inch pie, approximately 147g)
- Calories: 360
- Total Fat: 17g
- Saturated Fat: 8g
- Cholesterol: 0mg
- Sodium: 135mg
- Potassium: 135mg
- Total Carbohydrate: 58g
- Dietary Fiber: 2g
- Sugars: 29g
- Protein: 3g
Check out More Recipes:
Martha Stewart Blueberry Pie
Description
This delicious Martha Stewart Blueberry Pie is a simple yet irresistible treat. With a buttery, flaky crust and a sweet, tangy blueberry filling, it’s perfect for any occasion. Using common ingredients, you can easily create a pie that’s bursting with flavor and sure to impress your guests!
Ingredients
Instructions
- Prepare the pie crust: On a lightly floured piece of parchment paper, roll out one disk of dough to a 12-inch (30cm) round. Sweep off excess flour with a dry pastry brush. Fit dough into a 9-inch (23cm) glass pie plate, pressing it into the edges. Trim dough to a 1/2-inch (1.25cm) overhang. Fold edge of dough over or under, and crimp as desired. Roll out the remaining dough in the same manner; transfer dough (on parchment) to a baking sheet. Chill both the pie shell and dough until firm, about 30 minutes.
- Make the filling: Place blueberries in a large bowl; with your hands, crush about 1/2 cup (120g) of berries, letting them fall into the bowl as you work. Add sugar, cornstarch, and lemon juice; stir to combine. Spoon mixture into chilled pie shell, mounding berries slightly in the center. Dot with butter.
- Assemble the pie: Remove dough from the refrigerator and place it over the blueberry filling. Tuck the edge of the top dough between the edge of the bottom dough and the rim of the pan. Gently press both layers of dough along the edge to seal, and crimp as desired.
- Add vents and egg wash: Using a paring knife, cut several vents in the top of the dough to allow steam to escape. In a small bowl, whisk together the egg yolk and cream. Brush the surface with egg wash, being careful not to let it pool. Freeze or refrigerate the pie until firm, about 30 minutes.
- Bake the pie: Preheat the oven to 400°F (200°C), with the rack in the lower third. Place the pie on a parchment-lined baking sheet. Bake until the crust begins to turn golden, about 20 minutes. Reduce oven temperature to 350°F (175°C) and continue baking, rotating the sheet halfway through, until the crust is deep golden brown and juices are bubbling and thickened, 40 to 50 minutes more.
- Cool and serve: Transfer the pie to a wire rack to cool completely. The pie is best eaten the day it is baked but can be kept at room temperature, loosely covered with plastic wrap, for up to 2 days.
Notes
- Use cold butter for the crust: Make sure your butter is cold when making the dough. This helps create a flakier crust.
- Chill the dough: Always chill the dough before rolling it out. This prevents it from becoming too soft and sticky, making it easier to handle.
- Don’t overfill the pie: Be careful not to overfill the pie with the blueberry mixture, as it can spill over while baking. Mound it slightly in the center for the best result.
- Cut vents in the dough: Don’t forget to cut vents in the top crust. This lets the steam escape and prevents the pie from becoming soggy.
- Let the pie cool completely: Allow the pie to cool fully before slicing. This helps the filling set and prevents it from running out when you cut it.
Martha Stewart Blueberry Pie