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. But the results are wonderful!
I made this recipe in 2010, as recipe #104, 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.
[This post contains affiliate links. I may make a commission for purchases made through links on this post.]
Tips for Making a Blueberry Pie
This recipe originally comes from the Betty Crocker cookbook .
I used refrigerated pie crusts as well, since I just don’t have time or inclination to make my own at the moment. 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! Always grease your pie pan for easy pie removal.
The recipe called for optional cinnamon, which I omitted; I think cinnamon is overused in berry pies. Some lemon zest (probably one lemon) would be a nice addition.
You can use fresh or frozen blueberries. If using frozen, rinse excess ice from them, but do not thaw them. I used frozen wild blueberries this time around but extended baking time by about 15 minutes.
Like this recipe or have questions? Rate it or leave a comment below!
In the past:
One Year Ago: Black Bottom Oatmeal Pie
Three Years Ago: Overnight Citrus-Ginger Ring
Five Years Ago: Giant Oreo Cookie
A classic blueberry pie recipe, adapted from the Betty Crocker Cookbook. Make it with fresh or frozen blueberries!
- 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)
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.
Combine berries, sugar, flour, and lemon juice (and cinnamon or lemon zest if using, but don't use both). Pour into pie crust.
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.
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.
If using frozen blueberries, rinse ice crystals from them, but do not thaw them!
Adapted from the Betty Crocker Cookbook