This was a staple in my house growing up. The addition of the jam to the filling adds pectin and body so you can avoid using cornstarch. It also adds a richer flavor to the blueberries. Allow the pie to cool for at least a couple of hours (if you can stand the wait) or even overnight. The filling will be more together that way.
| Level: | Intermediate |
| Total: | 2 hr 10 min |
| Prep: | 35 min |
| Inactive: | 25 min |
| Cook: | 1 hr 10 min |
| Yield: | 8 to 10 servings |
Ingredients
- 1 stick unsalted butter, chilled and cubed, plus 1 tablespoon for pan
- 5 cups all-purpose flour, plus more for rolling dough
- 2 teaspoons granulated sugar
- 2 teaspoons kosher salt
- 1 cup shortening, chilled and cubed
- 1/2 to 2/3 cup, plus 2 tablespoons ice water
- 5 cups blueberries, discard any small or overly soft berries
- 2 tablespoons all-purpose flour, sifted
- 1/2 stick unsalted butter, cut into small cubes
- 1 cup granulated sugar
- 1 pinch kosher salt
- 1 lemon, zested and juiced
- 12 to 14 ounces good quality blueberry jam
- 1/2 cup granulated sugar
- 1/4 cup water
- 1 orange, juiced
- Vanilla ice cream, for serving
Instructions
- Coat the pie tin with 1 tablespoon of butter. Clear and clean off a large, flat surface. Lightly flour the area.
- Crust:
- Combine the flour, sugar and salt in a food processor and pulse to combine. Pulse in the shortening and 1 stick of the butter. Add some of the ice water and continue to mix until it looks like wet sand. Scrape down the sides of the bowl before adding more water and pulse again until it just comes together into a ball.
- Put the dough on the floured surface and roll it into a ball. Cut in half. Reserve the second half. Using a rolling pin, roll out the first half, until its at least 4 to 5 inches wider than the 9-inch pie tin, about 1/4-inch thick. Gently roll the dough onto your floured rolling pin and lay the dough into the pie tin. Press it into the bottom and the sides of the tin. Refrigerate until ready to use.
- Roll the second half of the dough larger than the pie tin for the top of the pie. Gingerly lay it on a baking sheet and refrigerate it until filling is ready.
- Filling:
- In a large bowl, combine the blueberries, flour, butter, sugar, salt, lemon zest and juice. Mix to blend. Stir in the jam and set aside.
- Preheat the oven to 425 degrees F. Remove the pie pan from the refrigerator and pour in the filling.
- Remove the top crust from the refrigerator and fold it onto the rolling pin. Lay the dough over the top of the pie. Trim the overlapping edges to a 1 1/2-inch overhang. Tuck the edges of the top crust under the edges of the bottom crust, this eliminates the need for an egg wash. Pinch the top to make the edges fluted and sealed all around the pie. Use a pastry cutter or small knife to cut an opening in the center of the top crust.
- Put the pie in the center of the oven and bake, undisturbed, for 15 minutes. Lower the heat to 350 degrees F and bake for an additional 30 minutes.
- While the pie is baking, combine the sugar, water and orange juice in a small saucepan over low heat. Simmer gently to reduce by about half and coats the back of a spoon.
- Open the oven door and slide the rack out slightly. Pour the mixture over the pie and into the opening in the top of the crust. Lower the oven temperature to 325 degrees F and cook for an additional 10 minutes.
- Remove the pie from the oven and allow it to cool completely before slicing. Serve alongside a scoop of vanilla ice cream.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 832 |
| Total Fat | 37 g |
| Saturated Fat | 15 g |
| Carbohydrates | 119 g |
| Dietary Fiber | 4 g |
| Sugar | 59 g |
| Protein | 8 g |
| Cholesterol | 42 mg |
| Sodium | 411 mg |
Reviews
Brilliant! The jam is the ideal thickener (use a good one) and the lemon brings a perfect bit of acidity to the party. It plays nicely in the background and really makes the blueberry flavor pop.
I used 5 cups of blueberries and a 12.5 oz jar of farm made jam. It filled a normal depth (not deep dish) 9 inch glass pie plate to a fairly full height. I skipped the glaze (no OJ on hand) but followed the temp and timing instruction. Had to keep it in a little longer until it bubbled. I used the Pie Sister Sugar Sugar topping (1/2 granulated sugar and 1/2 turbo ado sugar) and it really made the top crust perfect.
I used 5 cups of blueberries and a 12.5 oz jar of farm made jam. It filled a normal depth (not deep dish) 9 inch glass pie plate to a fairly full height. I skipped the glaze (no OJ on hand) but followed the temp and timing instruction. Had to keep it in a little longer until it bubbled. I used the Pie Sister Sugar Sugar topping (1/2 granulated sugar and 1/2 turbo ado sugar) and it really made the top crust perfect.
Same here. Followed the recipe perfectly but it was also very liquidity. Would not add the jam.
It was just ok, i mean i love alex and this video is very satisfying to watch but the pie itself didn’t come out very well i may have done something wrong but it was just a puddle of mush when it came out. And honestly i didn’t think it needed the orange glaze, and i wish she would have made the glaze in the video to demonstrate how to put it in the pie and also a visual on how to make it. Sorry Alex love u
I am a personal chef, so after reading the reviews and before making the pie, I added 3 Tablespoons cornstarch to the blueberry jam before mixing the jam into the filling. It thickened the filling beautifully. Adding a light pinch of cinnamon is also nice. The pie was PERFECT, not runny. Love your recipes Ina!
Followed the recipe to the letter and this pie came out like soup. Definitely not enough flour and the jam didn’t set it up. Taste was good, though. Serving it in a bowl is kind of a let down because it’s crust surrounded by blueberry soup.
the videos on this website just never play. there are just some advertisements that keep playing on repeat.! its sad because I keep looking forward to your recipes .
it needed more jam and sugar it was extremely runny ad took a little long to set i dont know why can anyone tell me why?
This is hands down the best pie I’ve ever made, and as a 50-something grandmother I’ve made a few pies in my time. I will admit to using a different pie crust recipe which is a favorite of mine, and I only had 4 cups of blueberries so I scaled back a bit on the sugar, butter and jam. I used Trader Joe’s Organic Reduced Sugar Blueberry Preserves, and the lemon which I used for juice and zest was small. I would suggest being careful in how much of these ingredients you use – and use a good quality jam as instructed – if you are concerned about it being runny. And if it’s still runny, just serve it in soup plates with big spoons! Frankly, mine was on the runny side, but it was fine served on a plate, and my family just raved about it. Guilty admission: later in the evening I spooned some of the excess liquid over vanilla ice cream. Yum!
I made this pie for a Memorial Day picnic. It was great and everyone loved it. I actually did not have a problem with the filling but I did have a small problem with the crust. It was difficult to roll out….too crumbly. It was very tasty and I would definitely make it again but I need to make some changes to the crust.
The flavor was what we were looking for but the presentation ran off the plate with the soupy consistency. I took a chance and made 2 for New Years day. I was embarrassed to serve this to my friends. I need to try to save the second pie- not one asked for seconds.