Blue Ribbon Blueberry Pie

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Blue Ribbon Blueberry Pie

star rating (11) rate this recipe »
Published prior to 2008

This deep-dish blueberry pie celebrates the summer harvest of one of America's favorite berries.

Crust
2 3/4 cups (11 1/2 ounces) King Arthur Unbleached All-Purpose Flour or Mellow Pastry Blend
2 tablespoons (7/8 ounce) buttermilk powder, optional
1 1/2 teaspoons salt
1 cup (2 sticks, 8 ounces) unsalted butter or vegetable shortening (6 1/2 ounces), or a combination
6 to 9 tablespoons (3 to 4 1/2 ounces) ice water

Filling
8 cups (about 2 pounds) fresh blueberries, washed and drained
1/3 cup (1 1/2 ounces) Instant ClearJel OR 1/2 cup (2 ounces) King Arthur Pie Filling Enhancer OR 1/2 cup (2 ounces) King Arthur Unbleached All-Purpose Flour
1 cup (7 ounces) sugar
1/4 teaspoon ground cinnamon
2 tablespoons (1 ounce) lemon juice
2 tablespoons (1 ounce) butter, melted
Sparkling sugar or cinnamon sugar, for sprinkling on the crust

To make the crust: Combine the flour, buttermilk powder, and salt. Work in the fat in two batches, leaving some pieces as large as your thumbnail. Sprinkle in ice water 1 tablespoon at a time, tossing with a fork and adding water till the dough is completely cohesive. Divide it in half, wrap, and chill for 30 minutes before rolling. Roll the crust about 1/8" thick and about 2" wider than the diameter of your 9" deep-dish (at least 1 ½" deep) pie pan. Place in the pan. Preheat the oven to
425°F.

Toss together the berries, thickener, sugar, cinnamon, lemon juice, and melted butter. Pour into the crust. Roll out the top crust, making a lattice if you like; place it over the berries. Trim excess overhang, and crimp the edges together. Cut several slashes to allow steam to escape (if you haven't made a lattice crust). Spritz with water, and sprinkle with sparkling sugar or cinnamon sugar.

Bake the pie for 15 minutes, then reduce the oven heat to 350°F and bake for another 40 to 50 minutes, covering the edges if they seem to be browning too quickly. When done, the filling will be bubbling, and the crust golden brown. Remove from the oven, and cool for at least 1 hour before serving.
Yield: 8 to 10 servings.

Reviews

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  • star rating 07/05/2014
  • Marianne W from New Hampshire
  • I've been making this recipe for many years. It's the best blueberry pie
    Thanks, Marianne - We hope you get a blue ribbon with this favorite at the one of upcoming NH Fairs! Happy Baking! Irene@KAF
  • star rating 03/28/2014
  • Pie Princess from Pine Bush,NY
  • I made this recipe and the overall flavor was very good-however I always seem to have trouble with the pie enhancer regardless of whether I pre-mix or not-I consider myself an above average pie baker but I think I found the solution. I had read if you if you add 3/4 teaspoon of ground tapioca and a large grated Granny Smith apple(towel dried) you get a wonderfully thickened pie without being gummy or rubbery.I used this recipe and it came out Fantastic!! It was so good, that this year I'm entering a blueberry pie contest with it !
  • star rating 08/11/2013
  • eft from KAF Community
  • I made this last night with some extra blueberries which needed to be used up. Outstanding taste for the filling , no clumping , nice balance of tart and sweetness used Splenda by weight came out well. Had some extra crust from the freeser which was used. My crust was marginal at best .....I will use this recipe again. YUM!
  • star rating 07/21/2013
  • Kath from Granby, CT
  • Great recipe! Had a couple of quarts of blueberries from the backyard and needed to use them up. For folks considering using store bought instead crust, try making this crust. It is delicious and so much better than store bought. And here's a secret that you are now in on: it isn't a lot of effort at all. For the filling I used fresh blueberries and flour in the filling and it was delicious with a good consistency. Overall it was a very successful baking adventure for my first blueberry pie. Our neighbors agree - they returned the empty pie plate within 24 hours.
  • star rating 07/04/2013
  • LoriEast2 from KAF Community
  • Great pie--I made it with fresh blueberries and my own crust and it was terrific! Next time I'll try your crust, just for fun!
  • star rating 09/16/2012
  • Svenja from KAF Community
  • I made this pie yesterday and I was a little disappointed with the results. I used frozen blueberries instead of fresh and added flour plus cornstarch as thickener instead of Pie Enhancer. The taste of the pie was excellent but the pie came out very soupy. Was that perhaps because I used frozen blueberries? And if so, how can I prevent this from happening next time when using frozen blueberries?
    Yes, next time, cook the frozen fruit with the sugar and thickener in a sauce pot until the thickening begins to take place. The mixture should coat the back of a spoon. Good luck next time and thank you for trying this recipe. Elisabeth
  • star rating 09/04/2012
  • kaf-sub-goochsb from KAF Community
  • Made this yesterday and it was delicious. I am not someone who bakes alot, and wasn't sure when making the filling if it was suppose to "thicken" before I put it in the oven or not, but since the recipe didn't say anything about it, I took a chance and baked it with the blueberries just coated in the sugar/instant jel mixture. I was so pleased when I took it out of the oven and saw the pie filling looking just like it was suppose to. I followed the other readers advice and mixed the sugar and instant jel first and then mixed with blueberries gradually. It does NOT thicken before baking, but is a delicious tasting pie and all my family loved.
    Sounds like you had a blue ribbon entry there - Wish we were closer to award it to you! Happy Baking! Irene@KAF
  • star rating 07/04/2012
  • booknut245 from KAF Community
  • I rely on KAF to give me step by step instructions to make things, because I'm not really a "baker." I don't know a lot about substituting etc. However, I've made this pie twice, the 2nd time was a bit easier. Like another person who had issues with the Pie Enhancer clumping, (same here) and spending a lot of time mixing the sugar etc with all the blueberries I actually changed the order of how I put things together. This time I melted the butter, added the lemon juice and poured it over the blueberries and mixed. Then I took the sugar, Pie Enhancer and cinnamon and mixed them together and added a little at a time over the berries, mixing as I went along. It took a lot less time and it all mixed beautifully. I would recommend adding those steps when writing down your recipe. It's only from you that I learned to mix your dry ingredients and add a little at a time to your wet mixture. The pie is delish, and this time around I picked fresh blueberries. YUM!
    Thank you! I will see if this should be changed or worded differently. Glad you had success. Elisabeth
  • star rating 06/22/2010
  • Yetty S from New York City
  • Everything works in this recipe if you follow it faithfully. The pie is just sweet enough with the amount of sugar required in the recipe. I extol the quality and manageability of the pie crust called in this recipe. I used only butter (don't like trans fat) that would make the dough a bit harder to handle and roll however, I do believe the buttermilk powder is the key ingredient that makes the dough more elastic and hence rolling was a breeze. I baked this three times and each came out identical: excellent.
  • star rating 07/16/2009
  • Julie from Missouri
  • Mouthwatering! I followed this recipe to the "T" as far as ingredients.... and it turned out fabulous. I was happy to note that the amount of sugar called for was just the right amount of sweetness, leaving still, a tart berry flavor. I used the flour option and had just the proper amount of thickness in the filling. The lemon juice and cinnamon complimented the berries pefectly. It was so easy to prepare; I did divide the berries between two shallow tart pie plates since I did not have a deep dish pie plate and it worked out wonderfully. There was just enough filling to bubble out of the pie to entice everyone! The filling was rich and thick and looked beautiful. Adults and kids alike loved this blueberry treat this "4th of July!" Thanks KAF for a superb recipe!
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