Classic Blueberry Pie

With all the blueberry picking we’ve done this summer it was about time to make a pie. I have to say Oregon blueberries are some of the best I’ve ever had and putting them into pie was quite a treat.

Honestly fresh berries in pie…there is just no comparison along with homemade crust. I adapted this recipe to fit my 9″ deep dish pie plate and it worked out perfectly.

If you are still shy about making your own crust…the only way to perfect it is by practice, you will get it.

Enjoy these last few weeks of summer and all of summer’s bounty, it will be gone soon.

Measure flour into bowl; mix salt through it. With pastry blender, cut in shortening until particles are the size of giant peas. Sprinkle with water a Tablespoon at a time, mixing lightly with a fork, until all flour is moistened. Gather dough together with fingers so it cleans the bowl. Press firmly into a ball. Then turn out on lightly floured cloth-covered board.

Divide the dough in half and flatten one of halves with your hand. Roll out not quite 1/8″ thick. Roll lightly being careful not to add extra flour. Keep rounding edge of pastry, if it begins to break, pinch edges back together.

Keep pastry circular and roll it about 1″ larger all around than pie pan. Fold pastry in half and carefully transfer to pie pan. Unfold pastry and place loosely into pan, being careful not to stretch it out (stretching causes pastry to shrink during baking). Press the dough gently into the pie pan so that no air remains.

For the filling, in a large bowl gently mix blueberries, sugar, cornstarch, lemon zest and juice and nutmeg until berries are completely coated. Pour blueberry mixture into pie pan evenly.

Roll out other half of pastry and place on top of pie filling. Crisp edges together tightly to form a seal with the bottom pastry dough, crimping the edges. Make sure to make slits in the middle of the pie to allow the steam to escape while baking.

Preheat your oven to 400o F and bake pie for 40-45 minutes or until crust is slightly browned and blueberry filling is bubbling.

Let pie cool completely before serving. We actually preferred it once it was refrigerated and served with vanilla ice cream.

Classic Blueberry Pie

For the crust: (this fits a 9″ deep dish pie plate)
2-1/2 cups all-purpose flour
3/4 cup shortening
1 teaspoon salt
6 Tablespoons cold water

For the filling:
6 cups fresh blueberries
1/2 cup sugar
1/4 cup cornstarch
Zest of one lemon
Juice of one lemon
1/4 teaspoon ground nutmeg

Measure flour into bowl; mix salt through it. With pastry blender, cut in shortening until particles are the size of giant peas. Sprinkle with water a Tablespoon at a time, mixing lightly with a fork, until all flour is moistened. Gather dough together with fingers so it cleans the bowl. Press firmly into a ball. Then turn out on lightly floured cloth-covered board.

Divide the dough in half and flatten one of halves with your hand. Roll out not quite 1/8″ thick. Roll lightly being careful not to add extra flour. Keep rounding edge of pastry, if it begins to break, pinch edges back together.

Keep pastry circular and roll it about 1″ larger all around than pie pan. Fold pastry in half and carefully transfer to pie pan. Unfold pastry and place loosely into pan, being careful not to stretch it out (stretching causes pastry to shrink during baking). Press the dough gently into the pie pan so that no air remains.

For the filling, in a large bowl gently mix blueberries, sugar, cornstarch, lemon zest and juice and nutmeg until berries are completely coated. Pour blueberry mixture into pie pan evenly.

Roll out other half of pastry and place on top of pie filling. Crisp edges together tightly to form a seal with the bottom pastry dough, crimping the edges. Make sure to make slits in the middle of the pie to allow the steam to escape while baking.

Preheat your oven to 400o F and bake pie for 40-45 minutes or until crust is slightly browned and blueberry filling is bubbling.

Let pie cool completely before serving. We actually preferred it once it was refrigerated and served with vanilla ice cream.

Other Blueberry Recipes You Might Enjoy:
Cornmeal-Blueberry Scones
Lemon Ricotta Pancakes with Blueberry Sauce
Lemon Cornmeal Cake with Lemon Glaze and Crushed Blueberry Sauce
Blueberry Yogurt Cake with Lemon Glaze
Blueberry Crisp
Blueberry Sour Cream Ice Cream
Blueberry Streusel Bars with Lemon Cream Filling
Blueberry Crumblies

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16 Comments and 1 Reply

  1. This is exactly what I will be doing with my blueberries for a Saturday barbecue! Nothing better than the blueberries we pick from our own bushes than to bake them into a pie, home made crust and all!Yum~

    Reply
  2. My husband’s absolute favorite is blueberry pie!

    Reply
  3. You’re making me yearn for good old fashioned blueberry pie. Love your new look and am going over to FB to connect with you there.

    Reply
  4. Everyone keeps telling me the same thing about crusts, “practice makes perfect” and every single time, the crust comes out horribly!

    But alas, I will keep trying because this looks too good NOT to!

    Reply
    • Nancy St-Laurent 5

      I have been making pies for over forty years and when my friend gave me the following recipe, I knew that I had found the best recipe for me. It is light and easy to handle.
      2 cups all purpose flour
      A pinch of salt
      3 tbsp. sugar
      1 cup butter ( she used margarine but I like butter)

      Combine the above in a bowl.
      Add 3 tbsp. of boiling water and mix until combined ( I used my kitchen aid mixer)

      Usually, I put the dough in the fridge for ten minutes just to make it less sticky).
      Roll the crust out on a well floured board, moving the crust around to keep it from sticking.
      After you make the pie, bake for ten minutes at 420 before lowering to 375 to finish cooking. Enjoy and I hope this helps.

      Reply
  5. elra 6

    So beautiful, and so delicious looking pie.

    Reply
  6. What a beautiful pie, a perfect way for you to celebrate your family’s super hard work over summer.

    Reply
  7. Kim in MD 8

    What a gorgeous pie! I want a slice for breakfast! (is that bad???) :-)

    Reply
  8. That’s a beautiful, fruit-filled pie! This makes me think I need to bake with our local peaches if it’s not too late. Love your plate in the top photo too.

    Reply
  9. Can you believe I’ve never had blueberry pie? We picked a ton of blueberries this summer…I think it’s high time I made one and tried it!

    Reply
  10. Lena in VT 11

    This is absolutely amazingly beautiful…wow. Beautiful job on the crust.

    Reply
  11. Debbie 12

    The pie looks so pretty. Love blueberry pie and blueberries are so plentiful and reasonable right now!

    Reply
  12. annbb 13

    MAJOR yum!

    Reply
  13. grace 14

    luscious. sometimes you can’t beat a classic.

    Reply
  14. Natasha 15

    I have been looking for a good pie crust and this.looks.so.good.

    Reply
  15. A perfectly delicious blueberry pie! It’s great to see you back online!

    Reply
  16. Mrs. L 17

    I just had a blueberry pie at Waterbar in San Francisco and it was amazing. Made me think I need to try to make my own. And yes, even try to make the crust myself!

    Reply

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