A classic blueberry pie recipe, adapted from the Betty Crocker Cookbook. Make it with fresh or frozen blueberries!
Course:
Dessert
Cuisine:
American
Keyword:
blueberry pie
Servings: 8
Author: Leona Konkel
Ingredients
Dough for a double-crust pieor 2 refrigerated pie crusts
6cupsblueberries(frozen are ok; rinse ice crystals from them, but do not thaw)
¾cupsugar
½cupflour(add 1 more tablespoon if using frozen berries)
1tablespoonlemon juice
½teaspooncinnamon(optional)
zest of one lemon(optional)
Instructions
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.
Recipe Notes
If using frozen blueberries, rinse ice crystals from them, but do not thaw them!