(Updated photo on 8/16/09.)

So this pie has quite a story behind it.  Months ago before I owned Baking: From My Home to Yours by Dorie Greenspan, I was browsing through the book in Barnes and Noble.  As soon as I saw the picture of her blueberry pie, I knew I had to have that book and I had to try that recipe.  Fast forward to June 17, the day I went into labor.  I made both Dorie’s blueberry pie and my old favorite peach pie for a cookout that Ben and I were going to that evening.  We brought the pies to the get-together, but ended up leaving for the hospital just 45 minutes after we had arrived.  We left the pies there but the rest of the guests felt bad eating them without us, so they froze them and planned to bring them back to us after the baby had arrived.  They did just that and let me say, I am SO glad no one at the party ate that blueberry pie.  It was AWFUL.  And not just because it had been frozen for a week, it was just not a good pie!  The filling was actually gritty from the large amount of flour and sugar intended as a thickener, and the lemon flavor was far too strong.  What a disappointment!  I was so looking forward to a perfect blueberry pie but that was not it.

I told my great friend Chelle about the disappointment, and we decided to try another blueberry pie recipe “together”.  (I mean “together” in the internet sense because she lives nearly 5 hours away, but we had a great time anyway :-P ) I’m really glad I gave it another go because this recipe was just what I was hoping for.  The pie crust is the one I have always used and it has never failed me.  Plus, it can be made in a stand mixer in a matter of minutes, which I love.  I do a lattice on almost every pie I make so I decided to try something different this time and I thought the little heart cut-outs were a cute touch.  The pie filling tasted fantastic!  The blueberry flavor was perfect, and the lemon and cinnamon added a nice complexity.  The filling was also juicy without being too runny.  So, while I am disappointed in my first pie failure, I’m glad I ended up finding this recipe and having some fun with my friend :-)

Blueberry Pie


2 rolled-out rounds basic pie dough

4 cups blueberries

1 tbsp. fresh lemon juice

¾ cup sugar

3 tbsp. cornstarch

½ tsp. finely grated lemon zest

¼ tsp. salt

¼ tsp. cinnamon

1 tbsp. cold unsalted butter, cut into pieces

1 egg

1 tbsp. water


Line the bottom of a 9-inch pie pan with one of the rolled-out dough rounds. Set pan aside in a cool place until ready to fill.

To make the filling, place the blueberries in a large bowl, sprinkle with the lemon juice and toss to coat evenly. In a small bowl, stir together the sugar, cornstarch, lemon zest, salt and cinnamon. Sprinkle the sugar mixture over the berries and toss to distribute evenly. Immediately transfer to the dough-lined pan. Dot with butter pieces. Place the remaining dough round on top of the pie and trim the excess from the bottom and top rounds. Crimp the dough rounds together to seal the edges. Be sure to cut vents in the top crust to allow steam to escape during baking.

Refrigerate the pie until the dough is firm, 20-30 minutes. Position a rack in the lower third of the oven and preheat to 375°. In a small bowl beat the egg and water with a fork to make an egg wash. Brush onto the top crust just before baking.

Bake the pie until the crust is golden and the filling is thick and bubbling, 50-60 minutes. Transfer to a wire rack and let cool completely to set, 1 to 2 hours. Serve at room temperature or rewarm in a 350° oven for 10 to 15 minutes just before serving.

Note: If fresh blueberries are unavailable, use frozen blueberries (without thawing) and increase the baking time by 10-15 minutes.

Source: adapted from Williams Sonoma


  • Such cute cut-outs! I love that idea with pie crusts, but I don’t have the right size cutters.

    Dorie’s blueberry pie was this week’s recipe for TWD. I reduced the sugar and didn’t have a lemon, so I thought it came out fairly well. I agree that it might have had a bit too much flour, but I compared the amount to my previous favorite blueberry pie recipe, and they were similar. Plus I hate liquidy pie fillings. I’m interested in using cornstarch as a thickener for blueberry pie though, so I’ll keep this recipe in mind.

  • Your pie came out so cute! I’m glad you decided to make it again :)

  • My blueberry pie for TWD just came out of the oven so we’ll try it tonight! Blueberry is Tyler’s favorite and he’s partial to his mom’s recipe so we’ll see how it stacks up! I love the cutouts in your pie :) I am so bad with crust but I’d like to try cut outs eventually!

  • Great job – I especially like the heart cut outs!

  • What a great idea to do the little hearts on the top crust. Love it!

  • I loved baking “with” you! Such fun! And your heart cut outs are so freaking adorable! Now that I’ve conquered the lattice I may move on to cut outs next ;-) Thanks for getting me to try a new pie!

  • I Looooooooove blueberry pie and thecutouts are the CUTEST! LOVE IT!

  • barefootbloggers

    Annie, you are truly the mom I yearn to be (once the time comes)! baking, cooking, “momming” all at the same time! love it! beautiful job on your blueberry pie! i just read Chelle’s post and had to jump over here to see your results. thanks for the review of your experience with Dorie’s recipe as well – i skipped TWD this week and am glad to see reviews of this recipe outside of the group. :)

  • That is such a beautiful pie! I am disappointed the Dorie recipe isn’t good, but thanks for providing an alternative!

  • That cookbook is amazing! And your pie is just too cute for words!

  • Your pie looks incredible! The hearts on top are so cute. I still can’t believe you are in the kitchen already with a new-born in the house.

  • i love the heart cut outs! so cute! funny how you posted this when the TWD recipe of the week was dorie’s blueberry pie. it was quite good fresh out of the oven…though i’m not a good blueberry pie judge as it was my first one…

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  • Ariana from Chicago

    Annie, THANKS for a great pie crust recipe!! After several failed attempts at pie crusts, I was about to give up and buy store bought. Until I decided to try this one and made a mixed berry pie this weekend. It was easy and fantastic!! I am no longer afraid of crusts, thanks to you ;) I made it the night before, formed the bottom crust in a disposable pie pan, and froze that plus some cutouts for the top. No shrinkage at all. Flaky too.

  • I have made this pie twice now and it is SUPERB! I loved your star cutout idea so I did that for mine and served it on July 4th! Thanks for another great recipe.

  • Jenny

    Thank you so much for this recipe! I made this today, and I’m pretty sure this is the best pie I’ve ever had! Delicious!! Love your blog! :)

  • Neera

    Made this today. So so so so yum! Thanks so much for the recipe!

  • Emma

    I baked this pie recently, and it’s my new favorite blueberry pie recipe! The lemon juice and zest add a deliciousness brightness to the filling, and the whole thing came out gorgeous.

  • Jodi

    Had a pie making date with a friend of mine and we made this pie and it tasted absolutely deeelicious. However, I used frozen berries and even though we baked it for the extra time, it was quite runny on the inside. What can I do to correct this? If I baked it any longer I think the crust would’ve overcooked.

  • annieseats

    I’d recommend using fresh berries.

  • Christine

    Wow Annie, I’ve tried at least a dozen recipes from your website, and unlike other recipes I’ve tried, none of yours have failed me yet! I made my first pie today and it was as easy as you said. I can’t wait to make piles of pies from my parents’ apple orchard when the season comes! You have truly inspired me to be “fearless in the kitchen and to try new things”! Never before have I made my own pizza dough, pitas, or pie crusts! I’m glad I’ve discovered your website as a college student, I now have many years ahead of me to keep practicing and perfecting the art of fun and healthy cooking! :) Keep up the great work! I get excited every time a new post pops up in my e-mail :)

  • annieseats

    Aw, thank you! I am so happy to hear this. Congrats on your first pie :)

  • I just made this pie today with my 3 year old daughters. We went blueberry picking and had exactly 4 cups so it was meant to be! This was also my first attempt at homemade crust and I used your recipe. Not only was it absolutely delicious (the right mix of sweet and sour), it was one of the prettiest things to ever come out of my oven. Thanks!

  • Maria

    Hi Annie – I may be imagining things, but I thought you used to have another blueberry pie recipe on this site, possibly one that involve the stovetop? I could be completely wrong, but I know I made one that I don’t think involved baking and it was delicious, but can’t find the recipe now :(

  • annieseats

    I don’t have one like that. Must have been another site. Sorry!

  • Christine

    Since I only trust you for my baking needs, I wanted to know if you had any thoughts about using this recipe with blackberries? I have some final fresh ones from summer that I’d love to use in a pie! Thank you for your time :)

  • annieseats

    It would probably work, though blackberries would probably require more sugar or other sweetener since they are generally more tart than blueberries.

    Thanks for saying you only trust me for your baking needs :) Made my day! We just made this pie last week (with blueberries) and I still adore it.

  • Melissa Brooker

    This pie was so good! I’ve never loved blueberry pie, because I find it too sweet and not very reminiscent of the actual berries. This one is perfect! Also, your pie crust has never failed me! I love it too!