Deep-Dish Blueberry Pie

  • Active:
  • Total Time:
  • Servings: Makes one 9 1/2-inch deep-dish pie
  • Time(Other): plus cooling

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  • 2 1/2 pounds blueberries (8 cups)
  • 3/4 cup sugar, plus more for sprinkling
  • 1/3 cup plus 1 tablespoon cornstarch
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon finely grated lemon zest
  • Pinch of salt
  • Flaky Pie Dough

How to make this recipe

  1. Preheat the oven to 375° and position a rack in the lower third. In a bowl, toss the blueberries with the 3/4 cup of sugar, the cornstarch, the lemon juice, the lemon zest and the salt.

  2. Roll out the larger piece of Flaky Pie Dough to a 13-inch round, about 1/8 inch thick. Line a 9 1/2-by-1 3/4-inch glass pie plate with the dough. Brush the overhang with water and spoon in the filling.

  3. Roll out the smaller piece of dough to a 12-inch round and lay it over the filling; press the edges together. Trim the overhang to 1/2 inch, fold it under itself and crimp. Lightly brush the top with water and sprinkle with sugar. Cut a few slits for steam to escape.

  4. Bake the pie until the filling is bubbling and the crust is golden brown, about 2 to 2 1/4 hours. Cover the edge of the pie with foil if it begins to darken. Let cool for 5 hours at room temperature before serving.

Contributed By Published August 2007

480328 recipes/deep-dish-blueberry-pie 2013-12-06T23:23:47+00:00 Grace Parisi summer|test-kitchen|baking|barbecue-cookout|graduation-party|american|desserts|pies-and-tarts|8|make-ahead august-2007,blueberry pie,deep dish pie,flaky pie crust,summer pie,Grace Parisi recipes,deep-dish-blueberry-pie 480328

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