Rating: 3.9 stars
10 Ratings
  • 5 star values: 4
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1

Great pie made from frozen blueberries.

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Ingredients

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

Directions

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

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  • 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; carbohydrates 68.6g; fat 20.3g; cholesterol 51.5mg; sodium 360mg. Full Nutrition
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Reviews (9)

10 Ratings
  • 5 star values: 4
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1
Rating: 4 stars
12/25/2020
Great! Totally held its shape after cooking. Sweet and tart. Was worried about the amount of corn starch, but was just fine. Read More
Rating: 4 stars
04/20/2021
It could have been a tad bit sweeter but that was way too much cornstartch. It turned out dry. I would make again but try using 3 tablespoons of cornstartch instead. Read More
Rating: 4 stars
11/16/2020
It came out great! this was my 1st fruit pie with scratch pastry. I will make it again Read More
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Rating: 4 stars
04/09/2021
The proof is in the eating and it’s almost gone! My husband loved the crust and that means a lot as his mom used to make pies for their county diner. My mistake was over cooking the filling. I tossed the bottom crust in the fridge while I made up the woven top. Good flavor. Will make again. Read More
Rating: 5 stars
01/01/2021
I added a 1/4 teaspoon of cinnamon to the filling Read More
Rating: 2 stars
10/12/2020
It tasted gelatinous. My husband gave it a 3/10 and said it had no flavour. I think it might be better with more sugar and less corn starch but I am not going to give it another try. I will look for new, highly ranked receipe. Read More
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Rating: 5 stars
10/18/2020
I have never made blueberry pie before, so I was nervous, plus I am trying to follow a gluten, dairy and sugar free diet - but this turned out amazing! I made gluten and dairy free pastry, and in the filling I used maple syrup instead of sugar. This is my new favourite dessert! Thank you! Read More
Rating: 1 stars
10/26/2020
Will not rate this. Filling was so soupy I had to spoon it into my pie shell with a slotted spoon. Would not recommend. Read More
Rating: 5 stars
04/15/2021
great Read More