Old Fashioned Blueberry Pie


Today at a client’s farm house in Connecticut, I made a blueberry pie with freshly picked berries. It was so delicious, I had to share the recipe with you. 


Blueberry Pie

Blueberry Pie


2 1/2 cups AP Flour

2 Tablespoons granulated sugar

1 teaspoon salt

2 sticks, cold cubed butter

2-3 T iced water



2 quarts of cleaned and stemmed blueberries

1 lemon, zested and juiced

1-1.5 cups granulated sugar (depending on how tart the berries are)

2 T AP flour



Egg wash

2 T butter


  • To make your crust add all your dry ingredients to a food processor. Pulse in cold butter until resembles “wet sand.” Add in iced water one tablespoon at a time, pulsing until dough forms. Work into a ball, and separate into two separate portions. Place inside parchment or plastic wrap and refrigerate for 1 hour or until chilled through. 


  • For filling, mix together all ingredients. Set a side. 


  • Remove one pie dough ball, on a lightly floured surface, roll thin.
  • Place into pie dish, crimp the top to form crust, place either parchment or foil and fill with pie weights (or dried beans 🙂 and blind bake at 350 degrees for 15 minutes.
  • Take the second dough ball and roll thin, either cut in strips to make lattice top or leave  whole to make a top crust. 
  • After 15 minutes remove pie, and take out weights.
  • Add in filling, place pats of butter on top.
  • If lattice top, lay strips of dough in rows and loop over and under to make lattice, if just a whole top crust, lay the crust over. 
  • Brush all dough with egg wash, and bake at 350 degrees for 30-45 minutes. Until golden brown and bubbly. If crust starts to get too dark, cover with foil. 
  • Cool the pie for 4+ hours to be able to cut slices properly. 


Such a delicious pie! Happy to share! 

Email me if you have questions! @ Chef.seangallagher@gmail.com




Chef Sean Gallagher