Best Ever Blueberry Pie

Best Ever Blueberry Pie
114
11 Reviews
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
1:40
Total Time
8 servings

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
1/4 teaspoon
ground nutmeg
1/2 teaspoon
ground cinnamon
5 cups
fresh blueberries

Directions

  1. Heat oven to 400°F.
  2. 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.
  3. 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.
  4. Combine sugar, 1/2 cup flour, cinnamon and nutmeg in bowl; mix well. Gently stir in blueberries. Spoon blueberry mixture into prepared pie crust.
  5. 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.
  6. 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.
  7. Cool pie 30 minutes; serve warm. Store refrigerated.

Recipe Tips

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

Nutrition Facts (1 serving)

Calories
410
Cholesterol
40mg
Carbohydrates
62g
Protein
5g
Fat
16g
Sodium
200mg
Dietary Fiber
3g

Recipe Comments and Reviews

Rating

Hi Jean, sorry to hear you had some issues with this recipe. It sounds like your oven may be running low. If the pie doesn't cook long enough or at a hot enough temperature, your pie filling won't set up like it should. Or, your blueberries could have been extra juicy. Hope this helps! 

Rating

Hi Lynnette, after serving, you can loosely cover the pie and store on the counter for up to two days. After that, we would suggest refrigerating. Enjoy!

Rating

I had never made blueberry pie before, or many other pies for that matter. I had extra blueberries so I tried it and it was SO easy and DELICIOUS! Everyone raveddd about it! So simple, I ran out of fresh blueberries so I used 1 cup of frozen with the fresh and it was still great.

Rating

My oven is inconsistent so I made my own crust and turned out perfect but the filling was very runny. I followed each step for the filling too. Please advise:)

Test Kitchen Comment
From: Mallory
Hi Jean, sorry to hear you had some issues with this recipe. It sounds like your oven may be running low. If the pie doesn't cook long enough or at a hot enough temperature, your pie filling won't set up like it should. Or, your blueberries could have been extra juicy. Hope this helps! 
Posted July 08, 2016

Rating

I made the pie using my own crust and it came out perfectly! I was afraid it would be more like a cobbler but it stood up perfectly. Love the recipe and will definitely use it again.

Rating

Do I put the pie in refrigerator after we ate some?

Test Kitchen Comment
From: Mallory
Hi Lynnette, after serving, you can loosely cover the pie and store on the counter for up to two days. After that, we would suggest refrigerating. Enjoy!
Posted July 08, 2016

Rating

Great! Served it warm with vanilla ice cream, and everyone enjoyed it.

Rating

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.

Rating

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

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

Rating

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.

Rating

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!

Rating

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.

Rating

This recipe was very tasty and best of all, very easy to make. I will definately make it again.

Rating

This was such a quick & easy recipe and was absolutely delicious. Everyone came back for seconds.

Rating

This pie was very easy to make as well as tasty!

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