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Classic Blueberry Pie
Classic Blueberry Pie
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Prep Time:
30 minutes
Total Time:
2 hours
Easy Classic Blueberry Pie: A simple yet delicious summer treat made with fresh or frozen blueberries. No need for peeling or pitting, and a time-saving option is using a Betty Crocker™ Pie Crust Mix. Don't forget to save a slice for yourself!
Ingredients:
  • 2 cups Gold Medal™ all-purpose flour
  • 2/3 cup shortening
  • 4 to 6 tablespoons cold water
  • 3/4 cup sugar
  • 1/2 cup Gold Medal™ all-purpose flour
  • 1/2 teaspoon ground cinnamon, if desired
  • 6 cups fresh blueberries
  • 1 tablespoon lemon juice
  • 1 tablespoon butter, if desired
Instructions:
  • In a medium bowl, combine 2 cups of flour with salt. Add shortening and blend with a pastry blender (or by using 2 table knives in opposite directions) until the mixture resembles small peas. Drizzle cold water over the mixture, 1 tablespoon at a time, while gently tossing with a fork until all the flour is moistened and the dough nearly comes together on the sides of the bowl (add 1 to 2 more teaspoons of water if needed).
  • Form the pastry into a ball, then divide it in half and shape each half into a flattened round on a lightly floured surface. Wrap the rounds in plastic wrap and refrigerate for about 45 minutes until firm but still pliable. Chilling the dough allows the shortening to become firm, resulting in a flakier pastry. If kept in the refrigerator longer, make sure to let the pastry soften a bit before rolling it out.
  • Preheat the oven to 425°F. Roll out the dough with a floured rolling pin into a circle 2 inches larger than the upside-down 9-inch glass pie plate. Gently fold the pastry into fourths, then place it in the pie plate. Unfold the dough and press it firmly against the bottom and sides of the plate.
  • Combine sugar, 1/2 cup flour, and cinnamon in a large bowl. Gently mix in blueberries. Transfer mixture into a pastry-lined pie plate. Sprinkle any remaining sugar mixture over the blueberries, followed by lemon juice. Scatter small pieces of butter over the blueberries. Top with a pastry that has slits, seal, and flute the edges. Protect the edge with foil to avoid over-browning.
  • Bake for 35 to 45 minutes until the crust is golden brown and the juice starts to bubble through slits in the crust. Remove foil for the last 15 minutes of baking. Cool on a rack for at least 2 hours.

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