top of page

Double Blueberry Pie



16oz Large Blueberries, fresh or frozen

8oz Small Wild Blueberries, fresh or frozen

1 cup Sugar

1/4 cup Corn Starch -or- 1/4 Cup Quick Tapioca

1/8 teaspoon Kosher Sea Salt

1 Tablespoon Lemon Juice

1/2 teaspoon Cinnamon


1 1/4 cups All Purpose Flour

1/2 teaspoon Kosher Sea Salt

1/2 cup Butter

2-3 Tablespoons (or more) ice water

Pastry Wash (optional):

1 Egg Yolk

2 Tablespoons Cream



  • Combine all ingredients and allow to rest for at least 30 minutes.


  • Wisk together flour and salt.

  • Cut fat into the flour mixture until fully incorporated into a shaggy dough.

  • Add ice water a tablespoon at a time until the dough holds together.

  • Divide dough into two disks and roll dough into two rounds.

  • Place first dough round into a standard 9" Pie plate and dock with a fork.

  • Line crust with baking parchment.

  • Fill with rice.

  • Bake at 375 for 25 minutes.

  • Remove from oven. Remove rice and parchment.

  • Put back into the oven to finish pre-baking for 10 minutes.

  • Remove pre-baked crust from the oven and add blueberry filling.

  • Top with second pastry round.

  • Whisk together egg yolk and cream. Brush pastry with egg yolk wash and sprinkle with coarse sugar.

  • Place pie into the oven.

  • Immediately reduce the oven temperature to 350 and bake for 40 minutes.


bottom of page