- VE
- LC
Blueberry Pie
This Old-Fashioned Blueberry Pie is bursting with juicy berries and wrapped in a flaky, golden crust. It’s the kind of pie that feels like home. One slice, and you’ll know why it’s a timeless favorite.
Ingredients
Pie Crust
Filling
Instructions
Bottom Crust
- Step 1
Grease pie pan and preheat oven to 450°.
- Step 2
Stir flour and salt together.
- Step 3
Use a pastry blender or 2 knives to cut in shortening.
- Step 4
Add water, 1 Tablespoon at a time, stirring after each, until mixture holds together.
- Step 5
Divide dough in half.
- Step 6
Roll half of the dough out on floured board to size needed for 9 inch pie pan.
- Step 7
Line pie pan with rolled out dough, try not to stretch the dough when transferring.
Filling
- Step 8
Place blueberries in large bowl and stir in sugar, flour, salt, and lemon juice.
- Step 9
Pour filling into bottom crust.
Top Crust
- Step 10
Roll out the other half of the dough on floured board to size needed for top crust.
- Step 11
Dampen edges of lower crust with cold water and cover filling with top crust.
- Step 12
Slash top crust in several places to allow steam to escape during baking.
- Step 13
Press edges together with a fork and bake at 450° for 10 minutes.
- Step 14
Reduce temperature to 350° and bake for 20-30 minutes longer or until crust edges are golden brown.
Tips & Tricks
Per serving
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