| Level: | Easy |
| Total: | 3 hr 25 min |
| Active: | 1 hr 20 min |
| Yield: | 6 servings |
Ingredients
- 4 cups (20 ounces) 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 (2 lemons)
- 1 tablespoon Cassis liqueur
- Perfect Pie Crusts
- 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, diced
- 1/2 cup ice water
Instructions
- Preheat the oven to 400˚ F. Line a sheet pan with parchment paper.
- Mix the blueberries, 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 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 include 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 edges together with a dinner fork or crimp with your fingers. Brush the top crust with the egg 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 the steel blade and pulse a few times to mix. Add the butter and shortening and pulse 10 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 the dough out on a floured board and turn it into a ball. Wrap it in plastic wrap and refrigerate for 30 minutes.
- Cut the dough in half. Roll each piece out on a well-floured board into a 12- to 13-inch circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn’t stick to the board.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 711 |
| 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
BEST BLUEBERRY PIE EVER!!! I added extra berries, tad bit more sugar, and twice as much lemon zest(we like it lemony). Put lots of sugar on the crust….DELISH!
Liked adding the Cassis but the flour makes the filling a bit gooey-I prefer using tapioca as a thickening agent for fruit filled pies. Also, be aware of how sweet/ tangy your blueberries are -more sugar may be needed.
Amazing. Use only 1/4 cup lemon juice as the recipe calls for and don’t skip the cassis….. loved the flavor!
Really good recipe! I used double the
blueberries and same amount of everything else. Sweet and tart and lots of blueberry taste!
blueberries and same amount of everything else. Sweet and tart and lots of blueberry taste!
Made this today…followed the recipe to the letter. Was a big “get out of quarantine” hit! It made for a great after dinner surprise! I never go wrong following Ina’s recipes.
The name of this should be lemon-blueberry pie and I only used 1 lemon and a half, instead of the 2. I like lemon, so I thought it was delicious but other non-lemon tasters thought there was way too much lemon. Next time I will only use a half of a lemon
I adore all of Ina’s recipes always but this was not a win for me. They’re wasn’t enough filling, it shrunk when cooked and even with covering the edges, the edge crust got way too dark and the center bottom crust is borderline not cooked enough.
I’ll be an Ina fan forever, this just wasn’t the best
Delicious!
Every time I’ve made a blueberry pie I’ve been disappointed because it just doesn’t have that blueberry flavor I’m looking for. Having a banner year for blueberries in my garden I decided to give it another try. I was using this recipe from FoodNetwork magazine and wish I had looked it up on here and read the reviews first. I agree that there is too much lemon. I did not use the zest as I used bottled fresh lemon juice and another time would only use half the amount of juice. I’ve been baking for many years and sometimes I look at a recipe and things just don’t seem right. When I saw that there was only 1/2 c. of sugar in this I immediately was skeptical. I checked several other recipes from various places and all called for at least a cup of sugar.
I also never use flour to thicken my pies , I like tapioca. All said and done I used the flour, 1 cup of sugar and ground up some dried blueberries which I mixed with the sugar to hopefully give it more flavor. Just ate a piece….a little runny, not bad flavor but on the tart side. I always love Ina’s recipes but will continue my search for the perfect blueberry pie
I also never use flour to thicken my pies , I like tapioca. All said and done I used the flour, 1 cup of sugar and ground up some dried blueberries which I mixed with the sugar to hopefully give it more flavor. Just ate a piece….a little runny, not bad flavor but on the tart side. I always love Ina’s recipes but will continue my search for the perfect blueberry pie
Usually I love Ina’s recipes, but this recipe has WAY too much lemon. I made this last night with beautiful fresh blueberries. It looked fantastic out of the oven, but when I tried a piece, the blueberry flavor was completely overshadowed by the lemon. My family jokingly named this “berry lemony pie”. It calls for the juice of not one, but 2 lemons, as well as a teaspoon of lemon zest. Usually when I make blueberry pies (I have made lots), I usually add the juice of half a lemon, no zest. Using just that small amount adds a little nice bit of acid to highlight the subtle blueberry flavor. I was skeptical when trying this recipe because it literally called for four times the amount of lemon I typically use, but since I’ve had such good luck in the past with Ina’s recipes, I decided to trust it. Don’t get me wrong, I love lemon desserts, but this was too much. I wanted a blueberry pie that tastes like blueberries, and this completely missed the mark. Unless you really, REALLY want your pie tasting like a lemon pie disguised as a blueberry pie, only add the juice of half a lemon, and omit the zest.