Blueberry Pie

  • Preparation time:
  • 30 min
  • Plus time:
  • Cooking time: 40 minutes
  • Makes:
  • 12 Muffins

( 7 ratings )

Blueberry Pie


  • 1 cup unsalted butter
  • 2 1/4 cups all-purpose flour
  • 1 tsp salt
  • 1 egg
  • 3 tbsp cold water
  • 1 tbsp 35% cream , for brushing
  • 1 tbsp granulated sugar , for sprinkling

For Blueberry Filling

  • 4 cups fresh blueberries
  • 1 cup granulated sugar
  • 5 tbsp all-purpose flour


  • Preheat oven to 425F.
  • Take one very cold cup of butter and chop into cubes.
  • Drop into a large bowl. Add flour and salt, and work with a pastry cutter or your fingers until butter is the size of peas.
  • Mix egg and water in a small bowl and whisk together. Pour over the butter and flour mixture. Mix as well as you can with a fork, then use your hands to mix it, but just a bit. You’re not looking to make a smooth ball of dough, just a loose flaky mixture.
  • Grab just over half the dough mix – it will be crumbly in spots, and pile it on top of a sheet of wax paper. Place a second sheet on top of the pile and press it down with your hands.
  • Take your rolling pin and roll it out between the wax paper. Roll it fairly thin and wide enough to fit a glass Pyrex pie plate. Slowly peel off the top sheet. Lift the dough and wax sheet up, flip it over and lay it on your pie plate.
  • Gently peel off the second sheet. Press into the pie plate and trim off the excess (which can be added to the other
    half of dough for the top.)
  • Place blueberries in a bowl, and with a potato masher, crush just over half of them. Add sugar and flour, and mix well. You can also experiment by adding a bit of lemon zest, preserved lemon or cinnamon.
  • Pour the filling into your fabulously homemade pie crust. (Or, if you’re strapped for time, you can also use store-bought pastry.)
  • Bake in the preheated oven for 10 min, then turn the temperature down to 350F. Cook for 25 min. 4. Have a peek. There should be a slight browning to your crust.

Farm-Fresh Recipes by Heather Cameron features more than 100 recipes, including pies, snacks, soups, breads and preserves. Published by Cico Books, $25, available on and at other major book retailers. For more info, visit


You can adapt this recipe to make one large pie or six mini pies.

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