Need a delicious reason to bake a homemade pie? Fresh, juicy blueberries are the star of this classic dessert, bringing plenty of bright berry flavor beneath a flaky, golden double crust.
Blueberries may be naturally rich in nutrients, but let’s be honest—this is still dessert, and it is meant to be enjoyed!
Prep Time: 1 hour
Bake Time: 50–60 minutes
Cooling Time: Approximately 2–3 hours
Makes: One 9-inch pie
Serves: 8
Ingredients
Double Pie Crust
2 cups Pillsbury BEST® All-Purpose Flour
1 teaspoon salt
¾ cup Crisco® All-Vegetable Shortening
4–8 tablespoons ice-cold water
Blueberry Filling
6 cups fresh or frozen blueberries, approximately 2¼ pounds
½ cup granulated sugar
¼ cup all-purpose flour
½ teaspoon finely grated lemon zest
1 tablespoon fresh lemon juice
¼ teaspoon ground cinnamon
2 tablespoons unsalted butter, cut into small pieces
Egg Wash
1 large egg
1 tablespoon milk
Directions
Prepare the Pie Dough
In a large bowl, combine the flour and salt.
Cut in the shortening using a pastry blender or fork until the mixture resembles coarse crumbs.
Add the ice-cold water 1 tablespoon at a time, gently mixing until the dough begins to hold together. Avoid overworking the dough.
Divide the dough into two equal portions and shape each portion into a disk.
Wrap the disks separately and refrigerate for at least 30 minutes.
Prepare the Bottom Crust
Lightly flour a clean work surface. Roll out one disk of dough into a circle approximately 13 inches wide and ⅛ inch thick.
Carefully transfer the dough to a 9-inch pie pan.
Gently press the dough into the bottom and sides of the pan without stretching it. Trim the dough, leaving approximately ½ inch hanging over the edge.
Refrigerate the prepared crust for 30 minutes.
Make the Blueberry Filling
Rinse the fresh blueberries and remove any stems. Pat them dry.
When using frozen blueberries, thaw and drain them thoroughly before preparing the filling.
Place the blueberries in a large bowl.
Add the sugar, flour, lemon zest, lemon juice, and cinnamon. Gently toss until the berries are evenly coated.
Spoon the filling into the chilled bottom crust and spread it evenly.
Dot the top of the filling with the small pieces of butter.
Add the Top Crust
Roll out the second disk of dough to approximately the same size and thickness as the bottom crust.
Carefully place the dough over the blueberry filling.
Tuck the edge of the top crust underneath the edge of the bottom crust. Press the edges together and crimp with your fingers or a fork.
Refrigerate the assembled pie for another 30 minutes, or until the dough feels firm.
Bake the Pie
Preheat the oven to 425°F.
Whisk the egg and milk together in a small bowl to make the egg wash.
Remove the chilled pie from the refrigerator and lightly brush the top crust with the egg wash.
Cut four small slits in the center of the crust to allow steam to escape.
Place the pie on the middle oven rack. Position a parchment-lined baking sheet on the rack below it to catch any bubbling juices.
Bake at 425°F for 20 minutes.
Reduce the oven temperature to 350°F and continue baking for another 30–40 minutes, or until the crust is deeply golden and the blueberry filling is bubbling through the vents.
If the edges begin browning too quickly, loosely cover them with strips of aluminum foil.
Transfer the pie to a wire rack and allow it to cool completely before slicing. The filling will continue to thicken as it cools.
Serving Suggestion
Serve each slice on its own or add a scoop of vanilla ice cream, whipped cream, or a drizzle of warm vanilla sauce.
Baker’s Note
Happy baking! Once your pie is golden, bubbling, and ready for its close-up, snap a picture and show us who deserves the title of Head Baker!
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