Blueberry Pie

April 26, 2015 by alex

Double Crusted Blueberry Pie

This pie has a very smooth filling that complements the neutral crust. The pie is very evenly baked and has a very subtle golden hue. The filling is very thick and flavorful. it’s slightly tart due to the lemon juice yet sweet due to the blueberries.

2/3x Basic Pie Dough
Blueberry Pie Filling

The Filling:                             Yield: filling for one 9 inch pie

1 lb frozen blueberries
7 oz juice from berries
4.5 oz granulated sugar
1.12 oz cornstarch
1/4 teaspoon nutmeg
1/2 oz lemon juice


  1. Defrost the berries.
  2. Put 3/4 of the juice from the berries in a small pot with the sugar.
  3. Bring to a boil.
  4. Make a slurry with the leftover 1/4 of the juice and the cornstarch.
  5. Add the nutmeg and lemon juice to the slurry.
  6. Whisk the slurry into the boiling mixture.
  7. Cook until the mixture boils again and is thick and translucent.
  8. Remove from the heat and fold in the berries.
  9. Cool in the fridge until ready to use. Make sure to cool it in a flat tray covered in plastic wrap.

Directions for the Dough and Baking:

  1. Roll out one disk of the dough to be an inch larger than the 9 inch pie tin.
  2. Place the dough in the pie tin and cut the excess dough that hangs over the edge with a bench scraper or scissors.
  3. Dock and egg wash the dough. Make sure to egg wash the edges of the dough as well.
  4. Roll out the second disks of pie dough to be a little bit thicker than the first one and it should also be an inch larger than pie tin.
  5. Create a steam vent in the center of the dough with either a knife or a cookie cutter and set aside.
  6. Fill the pie shell with the cooled blueberry filling.
  7. Top with the rolled out disk of dough and tuck the top layer under the bottom layer around the edges.
  8. Flute the edges together.
  9. Egg wash the top of the pie and bake in a 375F convection oven.

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