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.
Servings 8
Ingredients
Pie Crust
- 2 Cups Flour Sifted
- ¾ teaspoon Salt
- ⅔ Cup Shortening
- 4-6 Tablespoons Cold Water
Filling
- 4 Cups Blueberries
- 1 Cup Sugar
- 4 Tablespoons Flour
- ⅛ teaspoon Salt
- 1½ Tablespoons Lemon Juice
Instructions
Bottom Crust
- 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.
Filling
- Place blueberries in large bowl and stir in sugar, flour, salt, and lemon juice.
- Pour filling into bottom crust.
Top 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.
Notes
Helpful Tips
Keep everything cold. Use cold shortening and ice-cold water. A chilled crust bakes up flakier.
Don’t overwork the dough. Mix just until it comes together. Overmixing can make the crust tough.
Use fresh, firm blueberries. Overripe berries can release too much juice and make the pie runny.
Let the filling sit. After mixing, let it rest for 10–15 minutes to help the flour begin absorbing the berry juice.
Use a pie shield or foil. If the crust edges brown too fast, cover them partway through baking to keep from burning.
Let it cool completely. This helps the filling set up so you get clean slices instead of a soupy mess.