Country Blueberry Pie

175 Ratings
Recipe courtesy ofCheri Garnett

Total: 2 hr Prep: 1 hr Cook: 1 hr

Yield: 6 to 8 servings

Level: Intermediate

Advertisement

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!

Show more

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

Sign Up for the Recipe of the Day Newsletter

Thanks! We have subscribed you to the Recipe of the Day newsletter.
View Our Privacy Policy
Advertisement

175 Ratings

Christina H.
I have made this pie several times, each time following the recipe to the letter. I especially love that this recipe is dairy-free. This pie has always turned out for me, and always gets rave reviews. If you like your pie piled high with fruit inside, 3 cups of berries is not enough (and you would need to increase sugar/cornstarch mixture accordingly). If you are like us, however, and love pie crust, you will enjoy it as it is--crush on top, crust on bottom, and maybe an inch of delicious fruit in the middle. Notes: I bring the cornstarch/sugar mixture to a full boil before turning it off to cool. I don't take the pie out of the oven until I see the filling bubbling up through the vents on the pie top. Sometimes this requires covering the edges of the pie crust with foil to keep them from browning too far. Today, for the first time, I made this pie gluten free--I replaced the flour in the crust recipe with King Arthur gluten free flour and it was a mad success. The dough was a little trickier to roll out, and I did have to put in a little more water to get it to hold together, but it was DELICIOUS. See All Reviews Post Review

Ideas you'll love