Blueberry Pie (updated)

Blueberry Pie (updated)

Happy Pi Day!

I had a bunch of frozen blueberries, so I made a blueberry pie. I have a cold right now, so this recipe was about as much effort as I wanted to put into a pie – minimal.

I made this recipe in 2010 when I first started this blog, and it’s still a good, straightforward pie. Not too sweet. I think it turned out better this time. The recipe called for optional cinnamon, which I omitted. I think some lemon zest (probably one lemon) would be a nice addition. I used frozen wild blueberries but extended baking time by about 15 minutes.

I used refrigerated pie crusts as well, since I just don’t have time or inclination to make my own. I find that refrigerated pie crusts stick to whatever pie plate I use, but I always forget to grease the plate in advance. Don’t make my mistake!

blueberry pie

Blueberry Pie (updated)
adapted from the Betty Crocker Cookbook
Servings: 8
Author: Leona Konkel
  • Dough for a double-crust pie or 2 refrigerated pie crusts
  • 6 cups blueberries (frozen are ok; rinse ice crystals from them, but do not thaw)
  • 3/4 cup sugar
  • 1/2 cup flour (add 1 more tablespoon if using frozen berries)
  • 1 tablespoon lemon juice
  • 1/2 teaspoon cinnamon (optional)
  • zest of one lemon (optional)
  1. Prepare pie crust dough, using your favorite recipe. Roll half the dough into a round 2 inches larger than the pie plate. Fold into quarters, lay in pie plate, and unfold. Gently press into edges; do not stretch dough.
  2. Combine berries, sugar, flour, and lemon juice (and cinnamon or lemon zest if using, but don't use both). Pour into pie crust.
  3. Roll second crust into a round 1 inch larger than pie plate. Fold into quarters, place on pie filling, and unfold. Tuck the top crust edges under the bottom crust edges. Use your fingers to pinch the dough into ridges to seal. Cut slits into the top crust to allow steam to escape. Cover the edge of the crust with a 2-3 strip of foil to prevent it from browning excessively.
  4. Bake at 425 for 35-45 minutes (45-60 minutes if using frozen berries), until the crust is golden and the filling is bubbling through the slits. Remove the foil during the last 15 minutes of baking. Let cool at least 2 hours before serving to allow filling to set.


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