Great pie made from frozen blueberries.



Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Pie Crust:


Instructions Checklist
  • Preheat the oven to 425 degrees F (220 degrees C).

  • Put frozen blueberries in a pot along with sugar, cornstarch, lemon juice, and salt. Mix gently so that the blueberries will get covered with cornstarch; the cornstarch will help to thicken the pie filling. Cook over medium-high heat, stirring occasionally so it will not burn to the bottom, about 15 minutes.

  • While the pie filling is cooking, combine flour, 3/4 cup butter, and salt in a large mixing bowl. Mix with a fork until crumbles form. Slowly add cold water and mix until incorporated, adding more water as needed.

  • Divide dough into 2 equal pieces. Shape each piece into a ball. Roll out 1 dough ball with a rolling pin into a 10-inch circle. Transfer pie crust into a 9-inch pie dish. Trim the edge of the pie crust with scissors and crimp the rim with your fingertips and knuckles.

  • Remove pie filling from heat and pour into the pie crust. Sprinkle 1 tablespoon butter pieces on top of the filling; the butter will melt and make a thin surface over the filling that will help you weave the strips of crust for the lattice on top.

  • Roll the top crust into a 10-inch circle. Cut into 1/2-inch strips with a sharp paring knife or pastry wheel. Start with the longest strips and lay the first 2 in an X in the center of the pie. Alternate horizontal and vertical strips, weaving them in an over-and-under pattern. Use the shortest strips for the edges of the lattice. Fold the ends of the lattice strips under the edge of the bottom crust and flute the crust.

  • Melt 1 teaspoon butter in milk by microwaving in a microwave-safe cup in 10-second intervals. Brush over the top of the pie to get a nice golden brown crust.

  • Bake in the preheated oven until golden brown and bubbly, about 30 minutes.

Cook's Note:

To measure your crust, put your pie dish upside down on top of the rolled-out dough. Your crust should be about 1 inch bigger all around the pie dish.

Nutrition Facts

467 calories; protein 4.5g 9% DV; carbohydrates 68.6g 22% DV; fat 20.3g 31% DV; cholesterol 51.5mg 17% DV; sodium 360mg 14% DV. Full Nutrition