Do you know the best recipe for blueberry pie?

It’s in the frozen food section of your local grocery store.

Mrs. Smith makes the best out there.

I will not tell.

I wouldn’t say, “The best” in terms of pie. I would ask for a really awesome recipe, but best? Who’s to say it’s the best?

Sorry I don’t have a recipe for you, but I would gladly be a taste tester. :)

I make a blackberry/apple pie that is very good.

I like to make a lattice crust too, much more attractive!

Mix equal amounts of diced, peeled apples and blackberries.
Sprinkle with just a little sugar, maybe 2 tbs.
Mix apples and berries well and let them sit for about 30 minutes to blend.

Pour in pie shell and do the lattice.
Brush with egg white and sprinkle sugar on.

Bake at your regular temps. 350–375 for about 25 minutes or until lattice is golden brown and pie is bubbly.

Coloma, Just wondering. What holds everything together in your pie? When you cut it, doesn’t it fall apart? Recipe sounds great.

This Blueberry Lattice Pie looks fabulous in the picture, although I have to admit that I have never made it. It sounds too daunting for me, but if you like the idea of the lattice style (which is super pretty) and you don’t mind making the crust all home made, and this particular crust sounds amazing, then you should try it.

Do you have time to make one first, try it, then ditch it for another recipe if you don’t like it?

Add a little flour in with the blueberries and sugar to hold it together. Bake the pie on a cookie sheet so the juice doesn’t run all over the oven.

Blueberry Slump with Lemon Sauce is pretty amazing.

Tip: the best pie crusts include lard. That might be hard to find, though, particularly if you don’t know any pig farmers.

The best blueberry pie I’ve ever had is also one of the top 5 desserts I’ve ever had, easily. It’s from Cook’s Illustrated. The secret is using a grated apple along with cooking half the blueberries. Also their crust is amazing. Serve with vanilla ice cream. (They have you cut holes out of the top crust, which is easier than doing a lattice.)

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This recipe was developed using fresh blueberries, but unthawed frozen blueberries (our favorite brands are Wyman’s and Cascadian Farm) will work as well. In step 4, cook half the frozen berries over medium-high heat, without mashing, until reduced to 1¼ cups, 12 to 15 minutes. Grind the tapioca to a powder in a spice grinder or mini food processor. If using pearl tapioca, reduce the amount to 5 teaspoons. Vodka is essential to the texture of the crust and imparts no flavor; do not substitute.

Ingredients

Foolproof Pie Dough
2½ cups unbleached all-purpose flour (12½ ounces), plus more for work surface
1 teaspoon table salt
2 tablespoons sugar
12 tablespoons cold unsalted butter (1½ sticks), cut into ¼-inch slices
½ cup vegetable shortening , cold, cut into 4 pieces
¼ cup vodka , cold (see note)
¼ cup cold water

Blueberry Filling
6 cups fresh blueberries (about 30 ounces) (see note)
1 Granny Smith apple , peeled and grated on large holes of box grater
2 teaspoons grated zest and 2 teaspoons juice from 1 lemon
¾ cup sugar (5¼ ounces)
2 tablespoons quick-cooking tapioca , ground (see note)
Pinch table salt
2 tablespoons unsalted butter , cut into ¼-inch pieces
1 large egg , lightly beaten with 1 teaspoon water

Instructions

1. For The Pie Dough: Process 1½ cups flour, salt, and sugar in food processor until combined, about two 1-second pulses. Add butter and shortening and process until homogenous dough just starts to collect in uneven clumps, about 15 seconds; dough will resemble cottage cheese curds and there should be no uncoated flour. Scrape bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into medium bowl.

2. Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Divide dough into 2 even balls and flatten each into 4-inch disk. Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days.

3. Remove 1 disk of dough from refrigerator and roll out on generously floured (up to ¼ cup) work surface to 12-inch circle, about 1/8 inch thick. Roll dough loosely around rolling pin and unroll into pie plate, leaving at least 1-inch overhang on each side. Working around circumference, ease dough into plate by gently lifting edge of dough with one hand while pressing into plate bottom with other hand. Leave dough that overhangs plate in place; refrigerate while preparing filling until dough is firm, about 30 minutes.

4. For The Filling: Adjust oven rack to lowest position, place rimmed baking sheet on oven rack, and heat oven to 400 degrees. Place 3 cups berries in medium saucepan and set over medium heat. Using potato masher, mash berries several times to release juices. Continue to cook, stirring frequently and mashing occasionally, until about half of berries have broken down and mixture is thickened and reduced to 1½ cups, about 8 minutes. Let cool slightly.

5. Place grated apple in clean kitchen towel and wring dry. Transfer apple to large bowl. Add cooked berries, remaining 3 cups uncooked berries, lemon zest, juice, sugar, tapioca, and salt; toss to combine. Transfer mixture to dough-lined pie plate and scatter butter pieces over filling.

6. Roll out second disk of dough on generously floured (up to ¼ cup) work surface to 11-inch circle, about 1/8 inch thick. Using 1¼-inch round biscuit cutter, cut round from center of dough. Cut another 6 rounds from dough, 1½ inches from edge of center hole and equally spaced around center hole. Roll dough loosely around rolling pin and unroll over pie, leaving at least ½-inch overhang on each side.

7. Using kitchen shears, trim bottom layer of overhanging dough, leaving ½-inch overhang. Fold dough under itself so that edge of fold is flush with outer rim of pie plate. Flute edges using thumb and forefinger or press with tines of fork to seal. Brush top and edges of pie with egg mixture. If dough is very soft, chill in freezer for 10 minutes.

8. Place pie on heated baking sheet and bake 30 minutes. Reduce oven temperature to 350 degrees and continue to bake until juices bubble and crust is deep golden brown, 30 to 40 minutes longer. Transfer pie to wire rack; cool to room temperature, at least 4 hours. Cut into wedges and serve.

1 Lard (recommended for flakiness) is in the so-called “Hispanic” section of the grocery store.
2. A pretty thing to do when you make a blueberry pie is to cook most of the blueberries with
sugar and some kind of thickener, e.g. cornstarch, plus some cinnamon, and then add raw blueberries before you
pour that thickened moosh into an already-baked pie shell. This makes an open-faced pie
that is texturally more interesting than one that only has the cooked blueberry stuff in it, and
you can decorate it on top with a little cutout of pastry (a leaf, a heart – a Santa Claus for all I care) instead of making a top crust. No kidding, this is GOOD.