Blueberry Pie


by: Ronaldo

Because berries release a lot of liquid as they cook, they'll turn into soup or at least make the bottom crust soggy when baked in a pie. To avoid this, cook the fruit long enough for it to release its liquid and for some of the liquid to evaporate, and then thicken the mixture with cornstarch. You can also cook the berries just long enough to get them to release their liquid, then drain them over a pan and boil down the liquid. The liquid and berries can then be reunited, sometimes with cornstarch, before baking. Berry pies should not be served as soon as they come out of the oven or the inside will be too runny. A little lime juice is included to wake up the flavor of the berries.


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serves: 1

1 cup cake flour

1 cup all-purpose flour

1/2 teaspoon salt

3/4 cup cold butter (cut into 1/3-inch cubes)

7 tablespoons water (or heavy cream, or 2 eggs, lightly beaten)

2 tablespoons additional liquid (or 1 egg white, if dough is too dry)

4 pints blueberries

1 cup sugar (or more as needed)

1/4 cup lime juice (2 to 3 limes)

1 tablespoon cornstarch (combined with 2 tablespoons cold water)

1 egg yolk

1 whole egg


Nutrition Facts
Blueberry Pie

Servings Per Recipe: 1

Amount per Serving

Calories: 3806

  • Total Fat: 153.2 g
  •     Saturated Fat: 91.2 g
  •     Trans Fat: 5.6 g
  • Cholesterol: 714.2 mg
  • Sodium: 2549.5 mg
  • Total Carbs: 589.1 g
  •     Dietary Fiber: 34.4 g
  •     Sugars: 321.5 g
  • Protein: 46.2 g

how is this calculated?

Download Nutrition Facts Widget Code


1.  Roll the pastry dough in a circle large enough to come up the sides of a pie pan with enough left over to form the border.

2.  Transfer the pastry dough to the pie pan.

3.  Push the pastry dough into the sides of the pie pan.

4.  Pinch the pastry dough around the rim of the pie to form a border.

5.  Pinch the dough to flute the edge.

6.  Brush the inside of the pie shell with egg wash to help prevent the bottom crust from becoming soggy.

7.  Stir the berries in a wide pan with the sugar and lime juice over medium heat until they're swimming in their own liquid. Boil down the liquid, stir in the cornstarch, and return to a boil. Let cool and combine with the berries.

8.  Pour the berry mixture into the pie shell and jiggle the pie back and forth to settle the mixture. Bake until bubbling.

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