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Best Ever Blueberry Pie
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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


3/4 cup sugar

1/2 cup all-purpose flour

1 teaspoon freshly grated lemon zest

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

5 cups thawed frozen blueberries

How to make

  1. STEP 1

    Heat oven to 400°F.

  2. STEP 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. STEP 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. STEP 4

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

  5. STEP 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. STEP 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.

    Tip: Avoiding a Soggy Crust

    Sufficient baking. That's what prevents a soggy crust in juicy fruit pies. The crust will be a nice, deep golden brown. Utilize the full bake range, don't worry if you have to leave it in a few extra minutes. If you're using a glass pie plate you can always peek at the bottom before taking out of the oven.

  7. STEP 7

    Cool pie at least 1 hour; serve warm. Store refrigerated.

Tip #1

If using fresh blueberries, toss with 1 tablespoon lemon juice before coating in flour, lemon zest, cinnamon and nutmeg. Bake as directed.

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