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“This is one that was featured on Martha Stewart's televison show - so delicious as always!!”
READY IN:
1hr 10mins
SERVES:
10
UNITS:
US

Ingredients Nutrition

Directions

  1. On a lightly floured work surface, roll out one disk of dough to 12-inch round. With a dry pastry brush, sweep off excess flour; fit dough into a 9-inch glass pie plate, pressing into edges. Trim dough to a 1/2-inch overhang all around. Fold edge of dough over or under. Roll out remaining dough in the same manner; transfer dough (on parchment) to a baking sheet. Chill pie shell and dough untl firm, about 30 minutes.
  2. Place blueberries on a large bowl; with your hands, crush about 1/2 of the blueberries, letting then fall into the bowl as your work. Add sugar, butter, cornstarch, flour, and lemon juice; stir to combine. Spoon mixture into chilled pie shell mounding berries slightly in the center. Remove dough from refrigerator and, and place over blueberry filling. Tuck edge of top dough between edge of bottom dough and rim of pan. Using your fingers, gently press both layers of dough along the edge to seal, and crimp as desired.
  3. Using a paring knife, cut several vents in top of dough to allow steam to escape. In a small bowl, whisk together egg yolk and cream. Brush surface with egg wash, being careful not to let it pool. Freeze or refrigerate pie until firm, about 30 minutes. Meanwhile, preheat oven to 400F with rack in lower third.
  4. Place pie on a parchment-lined baking sheet. Bake until crust begins to turn golden, about 20 minutes. Reduce oven temperature to 350°F Continue baking, rotating sheet halfway through, until crust is deep golden brown and juices are bubbling and have thickened, 40-50 minutes, more. Transfer pie to a wire rack to cool completely.
  5. The pie is best eaten the day it is baked, but it can be kept at room temperature, loosely covered with plastic wrap, for up to 2 days.

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