| Level: | Easy |
| Total: | 1 hr 10 min |
| Active: | 20 min |
| Yield: | 6 servings |
Ingredients
- 4 cups fresh blueberries, washed and dried
- 1/2 cup sugar, plus extra for sprinkling
- 1/2 cup all-purpose flour
- 1 teaspoon grated lemon zest
- 1/4 cup freshly squeezed lemon juice
- 1 tablespoon cassis liqueur
- 2 Perfect Pie Crusts, recipe follows
- 1 egg beaten with 1 tablespoon milk or cream, for egg wash
- 12 tablespoons (1 1/2 sticks) very cold unsalted butter
- 3 cups all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon kosher salt
- 1/3 cup very cold vegetable shortening, such as Crisco
- 1/2 cup ice water
Instructions
- Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
- Mix the blueberries, the 1/2 cup of sugar, the flour, lemon zest, lemon juice, and cassis in a large bowl. Carefully ease one pie crust into a 9-inch pie plate, making sure not to stretch the dough at all, or it will shrink as the pie bakes. With a sharp knife, cut the excess dough off at the edge of the pie plate. Spoon the blueberry mixture into the pie shell, scraping the bowl with a rubber spatula to be sure you have all the juices.
- Brush the edge of the crust with the egg wash. Carefully lay the second crust on top, again easing — not stretching — it onto the pie. Cut the excess dough off at the edge of the pie plate. Press the two edges together with a dinner fork. Brush the top crust with the eggs wash, cut three slits for steam to escape, and sprinkle with sugar.
- Place the pie on the prepared sheet pan and bake in the middle of the oven for 45 to 50 minutes, until the filling is very bubbly and the crust is nicely browned. Allow to cool and serve warm or at room temperature.
- Cut the butter in 1/2-inch dice and return it to the refrigerator while you prepare the flour mixture. Place the flour, sugar, and salt in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out onto a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
- Cut the dough in half. Roll each piece on a well-floured board into a circle at least 1 inch larger than the pie pan, rolling from the center to the edge, turning and flouring the dough so it doesnt stick to the board. (You should see bits of butter in the dough.) Fold the dough in half, ease it into the pie pan without stretching at all, and unfold to fit the pan. With a small sharp paring knife, cut the dough 1 inch larger around than the pan. Fold the edge under and crimp the edge with either your fingers or the tines of a fork.
- “Barefoot Contessa Foolproof” by Ina Garten (c) Clarkson Potter 2012. Provided courtesy of Ina Garten. All rights reserved.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 712 |
| Total Fat | 36 g |
| Saturated Fat | 17 g |
| Carbohydrates | 91 g |
| Dietary Fiber | 4 g |
| Sugar | 30 g |
| Protein | 9 g |
| Cholesterol | 61 mg |
| Sodium | 322 mg |
| Serving Size | 1 of 6 servings |
| Calories | 712 |
| Total Fat | 36 g |
| Saturated Fat | 17 g |
| Carbohydrates | 91 g |
| Dietary Fiber | 4 g |
| Sugar | 30 g |
| Protein | 9 g |
| Cholesterol | 61 mg |
| Sodium | 322 mg |
Reviews
I’ve made it quite a few times over the years and it never disappoints!
There are far better pie crust recipes out there. This is definitely not worth the time or effort.
I love this beautiful pie. So delicious and the homemade crust is worth the effort.
A family member told me it was the best pie he ever had.
Just finished a slice of this pie and it is delicious! My only changes were to add less lemon juice and more sugar because my blueberries were very tart; also I have a favorite pie crust recipe that I used instead. I’d definitely make this again – it’s outstanding.
This truly was one of the worst pies i have ever made. Came out absolutely georgeous when cut. Picture perfect. Tastes AWEFUL!!
This pie is incredible. Easy to do. The results are awesome.
Best blueberry pie ever!!! Thanks again Ina…always a winner!
I doctored Ina’s recipe, as I (blind baked) *pre-cooked the bottom crust, (375 degrees for 35-40 minutes until light-golden color) (*entire crust was yolk egg-washed before blind baking). (Tip- use two clear glass pie pans of the same size and when you blind bake put the crust in the bottom of one, and then one on top so the crust does not shrink and acts as the pie weights’ be sure to use glass pie plates so you can watch the crust cook to right color). This way my pie filling did not make the bottom crust soggy and left a crisp cooked crust. I also substituted in the blueberry filling the called for 1 tablespoon cassis liqueur for (1/2 TSP of Grand Marnier and 1/2 TSP of Cointreau), I did not use the flour in the blueberries instead I used (1) can of Comstock canned blueberries as it has the thicking ingredients needed to make the pie cut in perfect pieces and not be runny. Keeps filling clear and not gooey from the flour or corn starch most pies fillings call for. Mix the Comstock can with the 4 cups of Fresh Blueberries, lemon juice, lemon zest, 1/2 TSP of Cinnamon, 1/2 TSP of Grand Marnier and 1/2 TSP of Cointreau (Tip- I prepared the filling in a lined saran wrap pie plate and froze to the shape of the plate in advance. Once frozen I took it out the saran wrap, placed it on top of the cooled pre-blind baked bottom crust, then placed on the designed unbaked top crust and baked the entire pie as usual. Wish I could show you the photo as it came out AMAZING! No soggy pie crust, no runny filling, and the flavors are better than any gourmet pie out there.
This is a great blueberry pie. I cut back on the sugar a bit but followed everything else to a ‘t’. Loved that it set up perfectly rather than running out all over the place when cut. First rate pie.