Deep-Dish Blueberry Pie Recipe

Deep-Dish Blueberry Pie Recipe

How To Make Deep-Dish Blueberry Pie

Summer means fresh berries, and this blueberry pie recipe is a great way to use them up. It’s a deep-dish version so you’re sure to get the most filling.

Preparation: 10 minutes
Cooking: 10 minutes
Cool Time: 5 hours
Total: 5 hours 20 minutes



  • lbsblueberries,(8 cups)
  • ¾cupsugar
  • 1cupcornstarch,(plus tbsp)
  • 2tbspfresh lemon juice
  • ½tsplemon zest,finely grated
  • pinchsalt
  • flaky pie dough


  1. Preheat the oven to 375 degrees F and position a rack in the lower third.

  2. In a bowl, toss the blueberries with the ¾ cup of sugar, the cornstarch, the lemon juice, the lemon zest and the salt.

  3. Roll out the larger piece of Flaky Pie Dough to a 13-inch round, about ⅛ inch thick.

  4. Line a 9½x1¾-inch glass pie plate with the dough

  5. Brush the overhang with water and spoon in the filling.

  6. Roll out the smaller piece of dough to a 12-inch round and lay it over the filling; press the edges together.

  7. Trim the overhang to ½-inch, fold it under itself and crimp.

  8. Lightly brush the top with water and sprinkle with sugar.

  9. Cut a few slits for steam to escape.

  10. Bake the pie for about 2 to 2¼ hours, until the filling is bubbling and the crust is golden brown.

  11. Cover the edge of the pie with foil if it begins to darken.

  12. Let cool for 5 hours at room temperature before serving.


  • Calories: 245.96kcal
  • Fat: 0.55g
  • Saturated Fat: 0.05g
  • Monounsaturated Fat: 0.08g
  • Polyunsaturated Fat: 0.24g
  • Carbohydrates: 61.91g
  • Fiber: 4.08g
  • Sugar: 37.64g
  • Protein: 1.26g
  • Sodium: 479.54mg
  • Calcium: 11.05mg
  • Potassium: 130.53mg
  • Iron: 0.56mg
  • Vitamin A: 4.86µg
  • Vitamin C: 17.58mg
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