Blueberry Pie

Yield: 2 pies


  • Pie crust
    • 3 cups flour
    • 1 1/2 tsp salt
    • 1 cup + 3 tbsp shortening
    • 6-8 tbsp water
  • Filling
    • 1 1/2 cups sugar
    • 7 tbsp cornstarch
    • 1/4 tsp salt
    • 1/2 cup water
    • 10 cups blueberries, divided
    • 2 tbsp butter
    • 2 tbsp lemon juice


  1. Combine the flour and salt in a mixing bowl.  Cut in the shortening with a pastry cutter.  Add the water, one tablespoon at a time, while tossing with a fork until it pulls together into dough.  Divide in half, wrap in plastic wrap, and refrigerate for one hour.
  2. Roll each half of the pie crust dough on a floured surface.  Transfer to 9" pie pans.  Trim and flute the edges.
  3. Place a piece of parchment paper inside each pie crust.  Fill with dried beans (or pie weights if you're fancy).  Bake at 475°F for 10 minutes.  Remove the parchment paper and beans, return to the oven, and bake for 5-7 additional minutes until the edges are lightly browned.
    • During the second baking phase, keep an eye on the crust.  Poke the bottom with a fork if it starts to rise up.
  4. Cool the crusts on a wire rack.
  5. For the filling, mix together the sugar, cornstarch, salt, and water in a large pot until smooth.  Add six cups blueberries.
  6. Bring to a boil.  Boil until thickened, about two minutes, while stirring constantly.
  7. Remove from the heat.  Stir in the remaining blueberries, butter, and lemon juice.  When the butter is melted, pour the filling into the pie crusts.
  8. Refrigerate until set.

Adapted from Taste of Home.