Photo: Country Blueberry Pie Recipe
Ingredients
Filling:
- 3/4 cup sugar
- 2 tablespoons cornstarch
- 1/2 teaspoon ground cinnamon
- 1/2 cup water
- 3 cups blueberries
- 1 tablespoon fresh lemon juice
Pastry:
- 2 cups all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 3/4 cup shortening
- 1 egg
- 2 tablespoons water
- 1/2 tablespoon vinegar
- Flour, for dusting
- Sugar, for sprinkling on top
Directions
Filling: Combine sugar, cornstarch, cinnamon and water. Add to a saucepan and heat rapidly until thickened. Set aside to cool as you prepare the pastry. Once cooled add the berries and lemon juice.
Preheat oven to 425 degrees F.
Combine flour, sugar and salt. Cut in shortening. Whisk together egg, water and vinegar. Add to flour mixture tossing lightly with a fork. Turn out onto a lightly floured cutting board and using your hands combine dough. Separate into 2 single crusts. Line the bottom of a pie plate with 1 of the crusts.
Pour filling into dough lined pie pan, and sprinkle the lemon juice over the filling. Adjust top crust, cut vents and flute rim. Sprinkle top lightly with sugar. Place pie onto a baking sheet and into the oven for 20 minutes. Reduce heat to 350 degrees F and bake for an additional 20 to 25 minutes. Allow to cool, cut and enjoy!
* Home Cook
Food Network Kitchens have not tested this recipe and therefore cannot make representation as to the results.
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By yussrgamal
port monmout,NJ
on February 05, 2012
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well i've must have done smth wrong cause it came out runny, tasty but so runny. i used more blueberries n iadded more corn starch as some of the reviews suggested but iduno what happened.
By Humalie11
NJ
on January 26, 2012
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First blueberry pie I attempted.....WOW!!! Awesome pie and now everyone is begging for more. Only thing I want to try is adding more blueberries to make it thicker. This is a MUST try.
By TimberwolfGEO
on January 10, 2012
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I made this recipe for Christmas this year, and it was the best Blueberry Pie I ever made! Non-frozen blueberries are expensive when they're out of season, so I'm very glad that I finally found a recipe that is well worth every penny I paid for them. Every other year I tried to make blueberry pie, it always came out disappointing-- the filling was always a big watery mess, and the crust was always soggy. Not this time though! I used a Pillsbury crust from the store, although it came out perfectly-- the crust remained crispy and flakey, and the filling was gooey and ratained its form after slicing the pie instead of spilling everywhere. And of course it was delicious, with just the right balance of being sweet and tart. The last time I had a blueberry pie that turned out this good, it came from a store. I can't recommend this recipe enough!
Read all 127 reviews