Pie Recipes




Blueberry Pie Recipe


Blueberry Pie Recipe

This blueberry pie recipe uses a hand-rolled pie crust. It's made with fresh blueberries, the perfect amount of sugar for sweetness, and a touch of flour for just the right thickness. It is absolutely divine, a great holiday or picnic pie!

Blueberry pie is best served with as fresh blueberries as you can find. If you happen to find yourself in the Pacific Northwest or the Upper Rockies, you would greatly benefit from visiting the local farmers market while they're in season. If you find yourself outside of this range you can still find very fresh berries but it would be wise to try a few before settling on a box.

Blueberry Pie


Crust Ingredients:

2 cups all-purpose flour
2/3 cup cold butter or margarine
1/4 teaspoon salt
4 to 5 Tablespoons cold water

Filling Ingredients:

2 Tablespoons all-purpose flour
1/2 cup granulated sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
6 cups fresh blueberries


1. Preheat oven to 400 degrees F.

2. Combine the salt and flour in a large bowl; cut in butter until the mixture resembles coarse crumbs. Add enough water (stirring with a fork after each tablespoon) just until the flour is moistened.

3. Divide dough in half; shape each half into a ball then flatten slightly. Wrap 1 ball of dough in plastic wrap and refrigerate.

4. Roll out with a floured rolling pin on a lightly floured surface, the remaining ball of dough into a 12-inch circle.

5. Place into a 9-inch pie pan, pressing firmly against the bottom and sides. Trim the crust to 1/2 inch from the edge of the pan and pinch to flute edges.

6. Combine 2 tablespoons flour, sugar, cinnamon, and nutmeg together. Stir in the blueberries.

7. Spoon the blueberry mixture into the prepared pie crust.

8. Roll out with a floured rolling pin on a lightly floured surface, the chilled ball of dough into a 12-inch circle.

9. Cut out leaf shapes in the dough using a small knife or cookie cutter. Place dough over the filling. Cover the edge of the crust with a 2-inch strip of aluminum foil.

10. Bake for 35 minutes; remove the aluminum foil from around the edges. Continue baking for an additional 10 to 20 minutes or until the crust is lightly browned and juice begins to bubble through cut-outs in the crust.

To top