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Bleuberry Pie

The Hirshon Blueberry Pie

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  • Total Time: 0 hours


Units Scale
  • Crust (make 2 batches if you want a lattice crust):
  • 1 1/2 cups sifted all-purpose flour
  • 1 1/2 teaspoons sugar
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons grated lemon rind
  • 1 1/2 teaspoons grated tangerine or orange rind
  • 1/4 cup plus 1 tablespoon Crisco
  • 1/4 cup butter, cut into small pieces
  • 3 tablespoons ice water
  • ***
  • Blueberry Filling:
  • 5 cups (about 2 1/2 pints) defrosted or fresh wild blueberries (not domesticated – WILD), picked over and stems discarded, rinsed
  • 3/4 cup plus 2 Tbs. sugar
  • Pinch salt
  • 1/4 cup potato starch or potato flour
  • 1/2 cup water
  • 1 teaspoon freshly ground cardamom
  • 1/2 teaspoon freshly ground nutmeg
  • 1/2 teaspoon mace
  • 1 tablespoon fresh lime juice
  • 1 Tb. butter, cut into small pieces
  • 1 tablespoon water
  • 1 tablespoon cornstarch
  • 1 egg yolk


  1. Purée 1 cup of the blueberries in a food processor fitted with the metal blade; set aside.
  2. Whisking constantly, bring the sugar, salt, starch and water to a very thick paste over medium-low heat in a large saucepan. As mixture thickens and starts to stick to pan bottom, whisk in blueberry purée and bring to a simmer. Pour thickener over remaining blueberries and stir to combine.
  3. Make crust:
  4. Preheat oven to 375° F.
  5. In large bowl, sift flour, sugar, and salt.
  6. Stir in grated rinds.
  7. Cut in shortening and butter with pastry blender until mixture is size of small peas.
  8. Sprinkle with ice water, one tablespoon at a time. Mix lightly until dough holds together.
  9. Knead and shape into a ball. Wrap and chill while preparing filling and topping.
  10. If you want a lattice crust on top of the pie, make another batch of dough as above.
  11. Make filling and assemble pie:
  12. Roll out pastry and fit into 9-inch deep-dish pie plate.
  13. In a medium-sized saucepan, combine 1 cup of the blueberries, the cornstarch and water. Bring to a boil; cook and stir until mixture thickens and is clear. Stir in butter; cool for 5 minutes. Stir in the remaining blueberries and the lime juice and spices; cool. Preheat oven to 400 degrees. Pour cooled filling into one pie shell. If using a lattice crust, lay the remaining rolled out dough on wax paper; cut seven ¾-inch wide strips; arrange in a criss-cross pattern on top of blueberries, pressing ends into the edges of the bottom crust.
  14. Combine egg yolk with 1 tablespoon water and cornstarch. Brush top crust with egg mixture. Place pie on a cookie sheet. Bake in the bottom third of the oven until crust is golden and filling gently bubbles, about 30 minutes. Cool on a rack; serve warm.
  • Prep Time: 0 hours
  • Cook Time: 0 hours


  • Calories: 769.5 kcal
  • Sugar: 45.49 g
  • Sodium: 341.5 mg
  • Fat: 32.24 g
  • Saturated Fat: 13.65 g
  • Trans Fat: 2.69 g
  • Carbohydrates: 115.8 g
  • Fiber: 9.47 g
  • Protein: 5.68 g
  • Cholesterol: 74.66 mg
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