Ina Garten Fresh Blueberry Pie

Ina Garten fresh blueberry pie is an easy double-crust dessert made with fresh blueberries, lemon zest and a splash of Cassis, ready in 1 hour 20 minutes. Try this make-ahead summer dessert for Fourth of July cookouts or Sunday dinner, since it bakes a day early and serves warm or at room temperature.

Ease the dough into the pie plate without stretching it, because stretched pastry shrinks as it bakes. Pull it tight and the crust slumps down the sides, leaving you with a shallow pie and juices running onto the pan.

Ina Garten found this recipe in old notebooks from her specialty food store and was surprised that she was using Cassis and lemon zest to brighten blueberries decades ago. That pairing is what makes her pie taste more like blueberries than the usual sugary filling, and the recipe comes from her book Make It Ahead (2014).

Source: Make It Ahead (2014)

Ina Garten Fresh Blueberry Pie

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Course: DessertCuisine: AmericanDifficulty: Medium

Servings

6

servings

Prep time

20

minutes

Cooking time

50

minutes

Calories

480

kcal

A flaky golden crust shatters over a jammy, bubbling filling of whole blueberries brightened with lemon and a little Cassis. Baking it on a parchment-lined sheet pan catches any drips, so the oven stays clean.

Ingredients

• 4 cups (20 ounces) fresh blueberries, washed and dried
  

• 1/2 cup sugar, plus extra for sprinkling
  

• 1/2 cup all-purpose flour
  

• 1 teaspoon grated lemon zest
  

• 1/4 cup freshly squeezed lemon juice (2 lemons)
  

• 1 tablespoon Cassis liqueur
  

• Perfect Pie Crusts (recipe follows)
  

• 1 egg beaten with 1 tablespoon milk or cream, for egg wash
  

Directions

• Preheat the oven: Preheat the oven to 400°F and line a sheet pan with parchment paper. The pie sits on it later, so any bubbling juices land on the paper.
• Mix the filling: Stir 4 cups blueberries, 1/2 cup sugar, 1/2 cup flour, 1 teaspoon lemon zest, 1/4 cup lemon juice and 1 tablespoon Cassis in a large bowl. Toss gently until every berry is coated, so the flour thickens the juices evenly as they bake.
• Line the pie plate: Ease one pie crust into a 9-inch pie plate without stretching it. Then trim the extra dough flush with the edge of the plate using a sharp knife.
• Add the filling: Spoon the blueberry mixture into the pie shell. Scrape the bowl with a rubber spatula so all the juices go in too.
• Top with the second crust: Brush the edge of the bottom crust with the egg wash, made from 1 egg beaten with 1 tablespoon milk or cream. Lay the second crust on top, easing it on without stretching, and trim off the excess at the edge of the plate.
• Seal and vent: Press the two edges together with a dinner fork. Brush the top crust with egg wash, then cut three slits for steam to escape and sprinkle with a little sugar.
• Bake the pie: Set the pie on the prepared sheet pan and bake in the middle of the oven for 45 to 50 minutes. It's done when the filling bubbles hard and the crust is nicely browned.
• Cool and serve: Let the pie cool, then serve it warm or at room temperature. That rest also lets the filling set, so the slices hold together.

Tools for this recipe

• Pyrex 9.5-inch glass pie plate, Nordic Ware half sheet pan, Pyrex 3-piece glass mixing bowl set. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make this blueberry pie ahead of time?

Yes, Ina Garten says you can bake it up to 24 hours in advance. When you're ready to serve, reheat it for 10 minutes at 350°F, or just serve it at room temperature.

What can I use instead of Cassis liqueur?

Skip it or swap in an equal amount of extra lemon juice or blueberry juice, since the Cassis is only 1 tablespoon. You'll lose a little of the deep berry flavor, but the pie will still bake and set the same way.

Can I use frozen blueberries?

The recipe is written for fresh berries, so I'd stick with those. Frozen berries release more water as they thaw, which can make the filling runnier and the bottom crust softer.

How do I store leftover blueberry pie?

Cover the pie loosely and keep it at room temperature for the day you bake it. After that, I'd refrigerate it and warm slices in a 350°F oven so the crust crisps back up.

What's the most common mistake with fruit pies?

Stretching the dough to fit the pan is the big one, because it shrinks back as it bakes. Cutting the vent slits matters too, since without them steam builds up and the top crust can burst or turn soggy.