Best Ever Blueberry Pie

Best Ever Blueberry Pie

Blueberry pie is always better with a scoop of vanilla ice cream. This blueberry pie recipe is a perfectly simple dessert.

25 min.prep time 1:40total time
8 servings
858 Ratings

Ingredients

Crust

2 cups all-purpose flour
1/4 teaspoon salt
2/3 cup cold Land O Lakes® Butter, cut into chunks
4 to 5 tablespoons cold water

Filling

3/4 cup sugar
1/2 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
5 cups fresh blueberries

Directions

Heat oven to 400°F. Combine 2 cups flour and salt in bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in enough water with fork just until flour is moistened.

Divide dough in half. Shape each half into ball; flatten slightly. Wrap 1 dough ball in plastic food wrap; refrigerate. Roll out remaining dough ball on lightly floured surface into 12-inch circle. Fold into quarters. Place dough into ungreased 9-inch pie pan; unfold, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pan.

Combine sugar, 1/2 cup flour, cinnamon and nutmeg in bowl; mix well. Gently stir in blueberries. Spoon blueberry mixture into prepared pie crust.

Roll out refrigerated dough ball on lightly floured surface into 12-inch circle. Place dough over filling. Seal, trim and crimp or flute edge. Cut 8-10 slits in crust. Cover edge of crust with 2-inch strip of aluminum foil.

Bake 35 minutes; remove foil. Continue baking 10-20 minutes or until crust is lightly browned and juice begins to bubble through slits in crust.

Cool pie 30 minutes; serve warm. Store refrigerated.

Recipe Tip


Best Ever Blueberry Pie How-To Video/Video by Virtutrix

If fresh blueberries are unavailable, substitute frozen blueberries and increase baking time by 15 minutes.

Nutrition Facts (1 serving)

Calories: 410

Fat: 16g

Cholesterol: 40mg

Sodium: 200mg

Carbohydrates: 62g

Dietary Fiber: 3g

Protein: 5g

Recipe #11728©2001Land O'Lakes, Inc.

Recipe Comments & Reviews

Great! Served it warm with vanilla ice cream, and everyone enjoyed it.
This pie was very very good, although i have this one issue with it, the filling didn't cook properly, i tried to cook it further, then the pie turned black? is it because i used blackberry's instead of blueberry's? please reply
author_photo
Test Kitchen Comment
From:

Cindy

Various berries have different amounts of pectin which is the thickening agent for the pie filling. The recipe was written for blueberries and so the filling mixture amounts may not be quite right to use for blackberries.
Posted December 31, 2012
This was my first attempt at making a homemade pie. It turned out pretty good! I used frozen wild blueberries, but the pie turned out slightly runny not too much...maybe because they were frozen blueberries? The crust was delicious and very flaky. The crust rolled out very smoothly and did not stick. The pie tasted great and I would defiantly make again.
Very good pie with a lovely crust. Great instructions to not get burnt crust and runny pie. While I will go back to my old pie recipe, I will use the tips from this one!
I made this pie with wild blueberrys that we picked in the arrowhead of minnesota. and this was the best pie ever and will be in the line up at thanksgiving dinner.
This recipe was very tasty and best of all, very easy to make. I will definately make it again.
This was such a quick & easy recipe and was absolutely delicious. Everyone came back for seconds.
This pie was very easy to make as well as tasty!

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