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Blueberry Plaid Pie

Blueberry Plaid Pie

Prep time 20 minutes
Cook time 35 minutes
Ready in 55 minutes
Makes 8–10 servings




  • 2/3 cup sugar
  • 3 tbsp cornstarch
  • 1/2 cup of water
  • 1/4 tsp salt
  • 2 pts blueberries
  • 1 tbsp of butter
  • Juice from 1 lemon
  • Or, you know, just buy the canned stuff


  • 2 cups of flour
  • 1 tsp of salt
  • 1 1/2 sticks of butter (3/4 cup)
  • 1/3 cup water
  • 5 packs of frozen dough in case you screw up


  • Excess pie dough
  • Beaten egg wash


1. Heat water, sugar, cornstarch and salt in a saucepan over low–medium heat.
2. Add blueberries, stir smash and boil for about 2 minutes until filling is desired consistency.
3. Fold in butter and lemon juice.
4. Remove from heat and let cool.

1. Preheat oven to 375°F.
2. Add flour, cold butter, salt and water to mixing bowl.
3. Mix.
4. Roll dough using rolling pin. (Not a pint glass).
5. Place evenly rolled dough into pie dish cutting off excess. Make sure to have enough excess for your plaid design.
6. Add cool pie filling to dough-filled dish.

1. Roll excess pie dough back out even long flat.
2. Slice ribbons of dough to match desired plaid pattern. We chose a wide and narrow strip pattern for simplicity’s sake.
3. Place all vertically oriented strips ensuring proper spacing between rows.
4. Weave horizontal strips over and vertical strips. Spacing is key here, as an errant piece could ruin the whole project, as mentioned previously.
5. Cut off excess dough around edge of pan.
6. Cover up loose ends with a braided loop of dough.
7. Brush egg wash across the plaid dough while pushing.
8. Bake pie for 35 minutes at 375°F. It might be necessary to cover the outer crust with foil for a more even browning.
Recipe by Kelly Larkin of