classic blueberry pie

This Classic Blueberry Pie is amazingly delicious without the fuss of peeling and pitting needed for other fruit pie recipes. Plus, our blueberry pie recipe from scratch is easier than you think and a great way to celebrate summer. When selecting your blueberries, look for ones that are uniform in size with a smooth exterior. No stress if you don't have fresh blueberries, frozen blueberries work just as well in this homemade blueberry pie. Eliminate some elbow grease and cut down on time, pick up Betty Crocker™ pie crust mix. Enjoy a slice, or two!

Classic Blueberry Pie

Gold Medal™ all-purpose flour

salt

shortening

water

sugar

ground cinnamon, if desired

blueberries

lemon juice

In medium bowl, mix 2 cups flour and the salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary). 

Gather pastry into a ball. Divide in half; shape into 2 flattened rounds on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.

Heat oven to 425°F. With floured rolling pin, roll one round into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.

In large bowl, mix sugar, 1/2 cup flour and the cinnamon. Stir in blueberries. Spoon into pastry-lined pie plate. Sprinkle any remaining sugar mixture over blueberry mixture. Sprinkle with lemon juice. Cut butter into small pieces; sprinkle over blueberries. Cover with top pastry that has slits cut in it; seal and flute. Cover edge with 2- to 3-inch strip of foil to prevent excessive browning.

Bake 35 to 45 minutes or until crust is golden brown and juice begins to bubble through slits in crust, removing foil for last 15 minutes of baking. Cool on cooling rack at least 2 hours.

https://www.bettycrocker.com/videos/classic-blueberry-pie

While apple pie may get the most attention, we think the humble, yet incredibly delicious blueberry pie deserves just as many accolades. With blueberry season arriving midsummer, this gorgeous berry holds up perfectly when baked into a pie crust. If you find yourself outside of peak blueberry season, simply swap in frozen blueberries instead. And if you’re looking for easy time-saving shortcuts, swap in a pie crust mix or refrigerated pie crust dough in place of making it from scratch.  Either way, your pie will be a berry-licious sweet-tart treat!

How to Make Classic Blueberry Pie Video

Homemade Blueberry pie is a comforting, traditional, summertime favorite. It is hard to resist juicy blueberries topped with a flaky lattice pie crust and a cold scoop of vanilla ice cream or fresh whipped cream.

Blueberry Pie Recipe With Frozen Blueberries

cornstarch

cinnamon

lemon

pie crusts (not frozen)

egg egg wash

Roll the bottom pie crust into a 9-inch...

Roll the bottom pie crust into a 9-inch glass or ceramic pie pan and poke small holes (with a fork) in the center and around the edge and set aside.

In a large bowl add the blueberries, sugar,...

In a large bowl add the blueberries, sugar, cornstarch, ground cinnamon, salt, lemon zest, and lemon juice and mix well.

Pour the blueberry pie filling into the crust...

Pour the blueberry pie filling into the crust making sure the cornstarch is spread throughout.

Roll the top crust out on the counter...

Roll the top crust out on the counter and cut the crust into at least 10 strips.

Lay five of the pie dough strips over...

Lay five of the pie dough strips over the top of the pie, spacing out each one (running east and west).

Fold back two east and west strips and...

Fold back two east and west strips and lay a strip down the middle, going the opposite direction (north and south). Replace the two strips.

Fold back the other three strips (east and...

Fold back the other three strips (east and west) and place another strip on the pie going north and south and continue this until the pie has five pieces going in each direction.

Crimp off the ends of the pie strips...

Crimp off the ends of the pie strips and press against the edge of the crust.

Add the egg to a small bowl and...

Add the egg to a small bowl and beat. Brush the egg on top of the lattice crust. Optional: sprinkle some sugar on top of the lattice crust.

Place the pie on a cookie sheet, cover...

Place the pie on a cookie sheet, cover it with a pie shield, and bake for 15 minutes.

After 15 minutes, reduce the heat to 375-degrees...

After 15 minutes, reduce the heat to 375-degrees and bake for 50-60 minutes, or until the blueberry juices are bubbling up through the lattice, or over the edge of the pie.

Let the pie set up at room temp...

Let the pie set up at room temp for at least three hours.

https://mediavine-res.cloudinary.com/video/upload/gipbmbrxmohk390ec5z6.mp4

Top 3 classic blueberry pie recipes from across the web

The most viewed classic blueberry pie recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Classic Blueberry Pie

Classic Blueberry Pie

Blueberry Pie Recipe With Frozen Bl...

Top 3 classic blueberry pie recipes from across the web

The most viewed classic blueberry pie recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Classic Blueberry Pie

Classic Blueberry Pie

Blueberry Pie Recipe With Frozen Bl...

The most viewed classic blueberry pie recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine