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Blueberry Pie


For the Pie Dough:

3 cups Cup4Cup flour

2 tablespoons granulated sugar

1 teaspoon kosher salt

1 cup butter, cubed and cold

1 large egg

1/2 cup cold buttermilk

For the Filling:

6 cups fresh blueberries

1/2 teaspoon lemon zest

1 tablespoon lemon juice

1/4 cup Cup4Cup flour

2 teaspoons fresh ginger, grated finely

1/2 cup granulated sugar

1/4 teaspoon kosher salt

2 tablespoons unsalted butter, cut into small cubes

1 egg yolk, beaten with 1 tablespoon water (egg wash)

1 tablespoon coarse sugar (optional)


For the Pie Dough:

1. Place 3 cups Cup4Cup flour, sugar and salt in a food processor and pulse to evenly distribute. Add in 1 cup cold, cubed butter, pulsing until the mixture resembles coarse meal. Transfer mixture into a large bowl and set aside.

2. Combine the egg and the buttermilk together in a small bowl. Create a well in the flour mixture, gradually mix in the egg mixture with a fork until it forms a ball. Wrap the dough in plastic wrap and rest in refrigerator for 30 minutes. Cut the dough in half. Using extra Cup4Cup flour to prevent sticking, roll out one portion and drape it into a 9-inch pie dish, about 1/8-inch thick. Refrigerate the other half until ready to use.

For the Filling:

1. Preheat oven to 350°F.

2. In a large bowl, mix together blueberries with the lemon zest and juice, flour, ginger, sugar, and salt. Place the fruit mixture in a pie dish lined with half of the rolled out pie dough.

3. Dot the top of the filling with the 2 tablespoons butter evenly.

4. Taking the other half of the pie dough cover the pie crust. Use a full crust, or cut into strips and make a lattice top. Crimp the edges together. If using a full crust, cut a slit in the top to allow steam to escape.

5. Egg-wash the top and lightly sprinkle the coarse sugar evenly on top, if desired.

6. Bake for 45 minutes to 1 hour or until golden brown and the filling is bubbling.

7. Cool for at least 1-2 hours to allow the filling to set before slicing.

Try This!

Miniature Blueberry Pies:

1. Use the same filling and crust recipe as stated below.

2. Instead of using one 9-inch pie dish, use 3 or 4 mini pie dishes that are approximately 4 inches in diameter. Follow the same direction for rolling the dough above.

3. Get creative with the top crust, try using various cookie cutters to decorate the crust, as shown in the picture above.

Blueberry Hand Pies:

1. Use the same filling and crust recipe as stated below.

2. Roll out chilled pie dough to 1/8-inch thickness. Cut out circles approximately 5-6 inches in diameter. Take half of the circles and fill each center with about 2 tablespoons filling.

3. Brush egg wash on edge of dough circles, fold in half, and seal the edges, pressing with a fork.

4. Place pies onto a baking tray and chill them for minimum of ½-hour before baking.

5. Preheat oven to 375°F. Brush chilled pies with remaining egg wash and sprinkle with coarse sugar. Cut a small slit in the top of each pie to allow steam to escape.

6. Bake pies for about 20 minutes and until golden brown. Cool pies to room temperature. Enjoy or store in an airtight container.