The Best Blueberry Pie Recipe


Blueberry season has officially started here in Maine and next week we’ll be headed up north to pick up our order of wild Maine blueberries. Apparently the blueberry season here only lasts about 2 -3 weeks, so you’ve got to get them while they’re in season, or NO BERRIES FOR YOU!

I think 20 pounds of wild blueberries should be enough for a few winter pies, a batch or two of blueberry scones, and a round of blueberry jam with mint for my neighbor gifts this year.

If you’ve never made a blueberry pie from scratch before and are looking for the best blueberry pie recipe on the planet earth… this recipe is for YOU. I’ve been using this recipe for over 20 years and it’s simple the best one out there.

Pie season… it’s in full swing! And I couldn’t be more excited about that. 🙂

Have a wonderful day everyone, life is good.

~Mavis

If Tim Burton made a blueberry pie, this is what it would look like. I see a face, do you see a face too?

Ingredients for Crust

2 1/4 cups all-purpose flour
1 cup shorting {I use Crisco because it’s AWESOME}
1/3 cup cold water
1/2 teaspoon white distilled vinegar
1/8 teaspoon salt

Ingredients for Filling

5 cups fresh blueberries
1/2 cup sugar
3 tablespoons granulated tapioca
1/4 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1 tablespoon lemon juice
2 tablespoons unsalted butter, cut into pieces

Pre-heat the oven to 375 degrees.

Combine pie crust ingredients together, divide in half, roll into a ball, use the palm of your hand to flatten crust to about 1 inch. Wrap in plastic wrap and chill in the refrigerator for at least 1 hour.  Roll out 1 crust and line a pie plate with it.

Mix filling ingredients in a large bowl and toss to coat.  Pour the filling into the crust lined pie plate and add second, rolled out crust on top.  Crimp the edges of pie crust together and brush with egg wash, or cream. Cut a few slits in the top of the crust.

Place the pie pan on a lined cookie sheet and bake at 375 degrees for 50 minutes or until the juices are bubbling and the top crust is a nice golden color.

Let the pie cool before serving. Serve with a scoop of homemade vanilla ice cream. YUM YUM YUM

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