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Freeform Wild Blueberry Pie

Freeform blueberry pie
Gesine Bullock-Prado


For pie shell
  • 2 cups all-purpose flour
  • 1 tablespoon sugar
  • 1 cup unsalted butter, cold and cut into small pieces
  • 1 teaspoon salt
For filling
  • 3 cups frozen blueberries
  • 1/3 cup pie filling enhancer


In the bowl of a food processor, pulse together the flour, sugar and salt. Add the butter and pulse until the mixture resembles coarse cornmeal.  slowly add 1/2 cup ice cold water while pulsing until the dough just comes together. Transfer the dough to a large piece of plastic wrap and press into a rough round.  Cover and refrigerate for 20 minutes.

Break up the frozen berries in a large bowl. Sprinkle the pie filling enhancer over the berries, stirring all the while, to make sure all the berries are evenly coated

Roll the dough into a rough circle, between 1/4" to 1/8 thick. Place on a parchment lined sheet pan. Dock the bottom of the dough.  Mound the blueberries in the middle of the dough leaving about 1-2" free on the edges. Fold the naked edges over to form a rough crostata edge. Bake at 350ºF until the crust is golden brown and the blueberries start to bubble, about 35 minutes.