Dorie Greenspan’s Blueberry Pie

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With a pastry crust dough that comes unneurotic successful the nutrient processor and tin beryllium instantly rolled, and breadstuff crumbs to assistance soak up the fruit's juices, this is simply a summertime classical you tin master.

A enactment astir macerating the fruit: If the blueberries you're utilizing are caller and local, we recommended utilizing the lesser magnitude of sugar.

The pastry crust dough tin beryllium wrapped good and refrigerated for up to 1 time oregon frozen for up to 2 weeks. The pastry is champion served the aforesaid time it’s made, but it tin beryllium refrigerated overnight.

From cookbook writer Dorie Greenspan.

Ingredients

measuring cup

Servings: 8 (makes 1 9-inch, double-crust pie)

For the crust

3 cups flour, positive much for dusting
1/4 cupful sugar
1 1/2 teaspoons good oversea salt
16 tablespoons (2 sticks) unsalted butter, frozen oregon precise acold and chopped into tiny pieces, positive much for the pastry plate
Up to 1/2 cupful crystal water
Heavy cream, beverage oregon 1 ovum beaten with a splash of water, for glazing
Sanding sugar, for sprinkling (may substitute granulated sugar)

For the filling

2 1/2 pints (5 cups) caller blueberries, stemmed arsenic needed
1/2 cupful to 3/4 cupful sugar
Finely grated zest of 1 citrus oregon lime, positive 1 tablespoonful citrus oregon lime juice, oregon much foodstuff arsenic needed
Pinch salt
2 tablespoons flour
2 tablespoons plain dried breadcrumbs

Nutritional Facts

Per serving

Calories
510
Fat
23 g
Saturated Fat
16 g
Carbohydrates
71 g
Sodium
450 mg
Cholesterol
60 mg
Protein
6 g
Fiber
4 g
Sugar
28 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From cookbook writer Dorie Greenspan.

Tested by Bonnie S. Benwick.

Published July 14, 2015

Updated March 15, 2026