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.

Author: Real Life of Lulu

Meal Type: Milk Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Servings: 8 Servings

Calories: 410 kcal per serving

Ingredients

2 cups - Flour
¾ tsp - Salt
⅔ cups - Shortening
4–6 tablespoons - Cold Water
4 cups - Blueberries
1 cup - Sugar
4 tablespoons - Flour
⅛ tsp - Salt
1 ½ tablespoons - Lemon Juice

Instructions

Grease pie pan and preheat oven to 450°.
Stir flour and salt together.
Use a pastry blender or 2 knives to cut in shortening.
Add water, 1 Tablespoon at a time, stirring after each, until mixture holds together.
Divide dough in half.
Roll half of the dough out on floured board to size needed for 9 inch pie pan.
Line pie pan with rolled out dough, try not to stretch the dough when transferring.
Place blueberries in large bowl and stir in sugar, flour, salt, and lemon juice.
Pour filling into bottom crust.
Roll out the other half of the dough on floured board to size needed for top crust.
Dampen edges of lower crust with cold water and cover filling with top crust.
Slash top crust in several places to allow steam to escape during baking.
Press edges together with a fork and bake at 450° for 10 minutes.
Reduce temperature to 350° and bake for 20-30 minutes longer or until crust edges are golden brown.

Nutrition