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blueberry pie

Blueberry Pie

  • Author: Sylvie Taylor
  • Prep Time: 1 hour
  • Cook Time: 1 hour
  • Total Time: 2 hours
  • Yield: Serves 10
  • Category: Pies & Tarts
  • Cuisine: American


This Blueberry Pie recipe has a light flaky homemade pastry filled to the brim with blueberries and a touch of finely chopped orange zest for a juicy slice of pie. Definitely best served with a scoop of vanilla ice cream.


282 grams / 1 3/4 cups plain flour
1/4 teaspoon sea or kosher salt
165 grams / 5.8 ounces butter, chilled and cubed
90 milliliters / 1/3 cup + 2 teaspoons ice water
750 grams / 1 1/2 pounds blueberries
100 grams / 1/2 cup superfine/caster sugar
35 grams / 1/3 cup corn flour, sifted
1 tablespoon orange zest, finely chopped



  1. For the dough, place the flour and salt into a bowl and stir to combine.
  2. Add the cubed butter and toss through the flour to coat completely in flour.
  3. Press each cube between your fingers to thin out and continue tossing through the flour, trying to ensure the butter becomes no smaller than the size of peas.
  4. Add in a little of the ice water and stir to combine, continuing 1 tablespoon at a time until a dough forms, but ensuring it’s not too sticky, but that there are no dry portions in the base of the bowl.
  5. Press firmly into a disc, wrap and refrigerate for 1 hour.
  6. Preheat the oven to 220C/425F.
  7. Lightly flour your surface and both sides of your dough and roll out to 1/4 inch thickness.
  8. Flipping the dough and adding a small sprinkle of flour, where necessary.
  9. Roll the dough around your rolling pin and place into your pie dish.
  10. Pressing therein and trimming the edges, folding 1/2 inch of the dough under the edges and pinching firmly.
  11. Combine the remaining dough into a ball, cover and refrigerate for 30 minutes.
  12. Return the prepared dough to the fridge for 20 minutes to chill.
  13. Remove the pie dough and pierce with a fork all over.
  14. Lay greaseproof paper therein and fill with baking beans or rice right up to the edges of your crust.
  15. Bake for 10 minutes until the edges are lightly golden, remove the baking beans and allow to cool.


  1. Meanwhile, combine the blueberries, sugar, cornflour and orange rind in a bowl and stir to coat completely.
  2. Spoon into the center of your cooled pie.
  3. Roll out your remaining dough and fill with the blueberries evenly.


  1. Remove the remaining dough from the fridge and roll out to 1/4 inch thickness, slicing into 1 inch width slices.
  2. Lattice the pastry on top by laying half the pieces in one direction, fold the center section upwards and weave the remaining pieces of pastry down by folding parallel strips until complete.
  3. Trim the edges and press firmly down to hold in place to your base.
  4. Bake for 1 hour or until golden on top.
  5. Remove and allow to cool completely.
  6. Slice and serve with scoops of vanilla ice cream.


Recipe by Roamingtaste


  • Calories: 315 calories per serve

Keywords: pie, fruit, summer