Gordon Ramsay Blueberry Pie Recipe

The First Time I Screwed This Up…

I dumped blueberries, sugar, and cornstarch into a store-bought crust and hoped the oven would take care of it. What came out? A soggy-bottom mess with a pale, limp top and blueberry soup under the surface. I thought pie was about ratios—turns out, it’s about control.

Here’s what changed when I watched Ramsay’s technique:

• Thickener isn’t optional.
• Bottom rack baking makes or breaks the crust.
• Crimping seals in more than just aesthetics.
• Juice control = clean slices, not puddles.

Why This Works (And Where Most Go Wrong)

Where most pies fail:

• Not enough cornstarch = runny filling
• No oven positioning = raw or underbaked base
• Poor sealing = juice leaks and soggy rims
• Frozen fruit = too much water, too little flavor
• Weak crust = sogs and collapses

What Ramsay-style gets right:

• Proper sugar/starch ratio for set filling
• Lattice top = vented steam, not sealed doom
• Butter dots = gloss and flavor
• Crimping edges to seal structure
• Baking low in the oven = golden base and crust

Ingredients That Actually Matter

Filling:

• ¾ cup white sugar – Sweetens but doesn’t drown the berries
• 3 tbsp cornstarch – The key to thick, sliceable filling
• ½ tsp ground cinnamon – Adds warmth without overpowering
• ¼ tsp salt – Enhances the sweetness
• 4 cups fresh blueberries – Washed and dried (frozen can be used but must be thawed + drained)

Crust & Topping:

• 1 (14.1 oz) pkg double-crust pie pastry – Thawed and pliable
• 1 tbsp unsalted butter – Dotted on filling for flavor and shine

How To Make Gordon Ramsay Blueberry Pie

Step 1 – Preheat and Prep Oven
Place oven rack at the lowest position. Preheat oven to 190°C (375°F). This ensures the bottom crust crisps, not sogs.

Step 2 – Mix the Filling
In a large bowl, mix sugar, cornstarch, cinnamon, and salt. Add blueberries and toss until coated. Let sit for 10 minutes to let the juices start releasing.

Step 3 – Assemble the Base
Roll out one pie crust and press into a 9-inch pie dish. Optional: sprinkle a little cornstarch or flour over the base for moisture control. Pour in the blueberry mixture and dot with butter.

Step 4 – Create the Lattice Top
Cut the second crust into 1.5–2 cm strips. Weave a lattice over the filling. Press and crimp edges tightly with your fingers or a fork to seal. Flute for extra structure.

Step 5 – Bake the Pie
Place pie on the lowest oven rack. Bake for 50 minutes, or until the filling is bubbling and the top is golden brown.

Step 6 – Rest Before Slicing
Cool at room temp for at least 30 minutes before slicing. This lets the filling set fully and avoids blueberry runoff.

What Gordon Ramsay Says About This Dish

“Fruit pies need structure. If it runs off the plate, it wasn’t done properly.”
→ That’s why the starch ratio matters. You need thickener, not guesswork.

“Bake it low in the oven. The bottom crust is everything.”
→ Center rack = pale base. Bottom rack = golden, crisp foundation.

“Butter brings flavor and finish, even in desserts.”
→ Dotted butter melts into the fruit and adds gloss and depth.

“Crimp your damn crust. You’re not making stew.”
→ A sealed edge prevents leakage and collapse.

What I Got Wrong (And How I Fixed It)

• Used frozen berries straight from the bag – They leaked water and killed the crust. Now I thaw + drain.
• Skipped cornstarch – Result was blueberry soup. Never again.
• Didn’t crimp edges – Filling leaked. Crimping fixed it.
• Baked in the middle of the oven – Base was underdone. Bottom rack only now.
• Cut too early – Pie collapsed. Now I cool 30+ min minimum.

Variations That Actually Hold Up

• Add lemon zest to the filling – Boosts the brightness
• Use half raspberries or blackberries – Works great with same ratio
• Swap cinnamon for cardamom – Subtle floral lift
• Top with vanilla ice cream or mascarpone cream – Elegant finish

Avoid:

• Flour instead of cornstarch (too gritty)
• Overpacking the filling (it won’t cook evenly)
• Overbaking the crust—it’ll dry and harden fast

Pro Tips That Change the Game

• Chill crust before baking – Prevents shrinking and holds shape
• Vent the lattice well – Allows steam to escape and prevents soggy filling
• Brush top with egg wash for extra shine
• Cut with a serrated knife after cooling – Keeps slices clean
• Use a metal pie dish for best base crisping

Storage + Leftover Moves

Refrigerate: Cool completely, then cover. Keeps up to 2 days in the fridge.
Freeze: Wrap tightly with plastic wrap + foil. Freeze for up to 1 month.
Reheat: Warm in a 160°C oven for 10–15 minutes. Microwave = soggy.

Leftover move: Reheat slices and top with Greek yogurt and granola for a dessert-for-breakfast twist.

FAQs – Covering Search Intent

Q: Can I use frozen blueberries?
A: Yes, but thaw and drain them first or they’ll water down your filling.

Q: Do I need to blind-bake the crust?
A: No. Baking on the lowest oven rack takes care of the bottom crust.

Q: Can I make it in advance?
A: Yes. Best served the same day, but keeps well refrigerated for 1–2 days.

Q: Can I use puff pastry?
A: No. Puff doesn’t hold up to juicy fillings. Use proper pie dough.

Q: Can I thicken with flour instead?
A: Technically yes, but it’s grainier. Cornstarch gives a cleaner finish.

Try More Recipes:

• Gordon Ramsay Blueberry Muffins Recipe
• Gordon Ramsay’s Blueberry Pancakes Were the Soft Start My Heart Needed
• Gordon Ramsay English Muffin Recipe