When summer’s bounty is at its peak, few things are as delicious as a homemade pie bursting with fresh berries. This blueberry pie recipe plays up perfectly ripe berries without overwhelming them. Great ingredients picked at their peak need little in the way of sugar or spice. For a look that’s as exciting as the taste, this pie has an inventive chevron crust, which adds a fun graphic element to the light, buttery crust.

All in all, a simple approach and a rich all-butter crust yield a delightful, eye-catching summer treat!

Chevron Striped Blueberry Pie

Prep Time: 40 minutes

Cook Time: 40 minutes

Total Time: 1 hour, 30 minutes

Yield: 1 pie

Serving Size: 1 slice

Chevron Striped Blueberry Pie


    For the crust:
  • 2 cups plus 2 tablespoons unbleached all-purpose flour
  • 2 tablespoons cornmeal, fine grind
  • 3 tablespoons sugar, divided
  • 3/4 teaspoon sea salt
  • 1 cup (2 sticks) butter, cold
  • 3/4 cup ice water
  • egg white, lightly beaten
  • For the filling:
  • 6 heaping cups blueberries, washed and dried
  • 2/3 cup sugar
  • 1/3 cup all-purpose flour
  • 2 tablespoons lemon juice
  • 1 teaspoon lemon zest
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cinnamon


  1. In large bowl, mix together flour, cornmeal, sugar and sea salt. Use large grater to grate in butter. Next, use fingertips to work butter into the flour until butter is well dispersed. Working quickly, use silicone spatula to fold in 1/2 cup ice water. Then add just enough of remaining water so that dough holds together without being sticky. Turn out onto lightly floured surface. Gather dough into shaggy disc and divide in two. Wrap each round with plastic wrap and refrigerate. Chill dough for at least 1 hour.
  2. Preheat oven to 450°F. Line rimmed baking sheet with foil and place in oven to preheat as well. Butter 9 1/2-inch pie pan and set aside. Line large baking sheet with parchment and set aside.
  3. To prepare filling, fold together berries, sugar, flour, lemon juice and zest, sea salt and spices. Set aside while you prepare the crust.
  4. Working on lightly floured surface, roll 1 dough round out into 14-inch circle. Set dough on parchment-lined baking sheet. Using sharp knife, cut chevron pattern into dough. Strips should be about 1 inch wide. Set baking sheet in freezer while you prepare bottom crust and filling.
  5. Roll out second dough round into 14-inch circle. To make it easy to transfer, fold dough into quarters and then unfold in prepared pie pan. Press dough into sides. Cut off all but 1 inch of overhanging dough. Refrigerate pie pan for 10 minutes.
  6. Remove top crust from freezer and bottom crust from refrigerator. Spoon prepared filling into bottom crust. Brush edge of crust with egg white. Working quickly, lay each chevron strip across pie. Trim excess dough and crimp the edges together. Brush chevron pattern with egg white and sprinkle with remaining tablespoon of sugar.
  7. Set pie on preheated baking sheet and slide into oven. Turn heat down to 425°F. Bake 20 minutes, then rotate pie and turn heat down to 350°F. Bake 30 – 40 minutes, or until crust is light golden brown.
  8. For best results, allow to cool for 5 hours before serving.

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