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“You can make the pastry dough a day ahead. Recipe is from Woman's Day.”
2hrs 20mins

Ingredients Nutrition


  1. Make pastry: In food processor, pulse flour with butter and shortening until mixture resembles coarse crumbs.
  2. With motor running, add lemon juice, then water, 1 T at a time, just until dough leaves sides of bowl; remove blade, then dough.
  3. Gather dough into a ball and divide in half.
  4. Press each half into a disk.
  5. Wrap and refrigerate 1 hour or until firm enough to roll out.
  6. Place sheet of foil on bottom rack, heat oven to 425 degrees.
  7. You'll need a 9-inch pie plate coated with nonstick spray.
  8. Roll out 1 disk on lightly floured surface or between 2 sheets of waxed paper to 12 inch circle.
  9. Fit dough into pie plate, pressing gently onto bottom and up sides.
  10. Roll out remaining disk as above into an 11-inch circle; cut into 1-inch wide strips.
  11. Filling: Toss blueberries with lemon juice and vanilla in large bowl.
  12. Mix sugar, cornstarch and cinnamon in small bowl until blended; toss with berries until coated.
  13. Spoon into lined pie plate; dot with butter.
  14. Arrange 5 dough strips across pie.
  15. Arrange remaining 5 strips at right angles, weaving if desired.
  16. Gently press ends into bottom edge, fold under and crimp.
  17. Brush strips with water, sprinkle with sugar.
  18. Place pie on center oven rack, bake 25 minutes.
  19. Reduce oven temperature, to 350 degrees, rotate pie 180 degrees and bake 40-50 minutes more (shield pie with foil if crust gets too brown) until crust is golden and filling bubbles.
  20. Cool on wire rack.
  21. Serve warm or at room temperature with vanilla ice cream.

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