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Delicious Blueberry Pie Recipe

This blueberry pie tastes great for dessert on a warm spring or summer evening when blueberries are in season. This can be served with vanilla ice cream if you wish.

Yield: 9'' pie; 8 servings


1/2 cup sugar
1/3 cup flour
1/2 tsp ground cinnamon
4 cups fresh blueberries
Pastry (top & bottom crusts):
2/3 cup + 2 tbsp shortening
2 cups flour
1 tsp salt
4-5 tbsp cold water
1 tbsp lemon juice
2 tbsp butter


1. In a mixing bowl, mix the sugar, flour and cinnamon.
2. Measure the blueberries.
3. Rinse off the blueberries under cold running water.
4. Examine the blueberries to make sure there are no twigs, stems, dirt, etc.
5. Stir the blueberries into the sugar/flour/cinnamon mixture.
6. Set the blueberry mixture aside.
7. Prepare the pie crusts by mixing the flour & salt together.
8. With a pastry cutter (or fork and knife), cut the shortening into the flour/salt mixture until the mixture resembles tiny peas.
9. With a fork, toss in water a tablespoon at a time until the pastry comes together into a ball and away from the sides of the bowl.
10. Divide the pastry into 2 balls.
11. Roll out one of the balls into a circle with a rolling pin.
12. Place it carefully into the bottom of your 9'' pie plate.
13. Preheat your oven to 425.
14. Pour the blueberry mixture into the pastry-lined pie plate.
15. Sprinkle with the lemon juice.
16. Cut the 2 tbsp butter into 4 pieces.
17. Place the 4 butter pieces over the blueberry mixture.
18. Roll out the 2nd pastry with a rolling pin into a circle.
19. Place the 2nd pastry (top crust) over the pie.
20. Fold the edges of both top and bottom crusts together and crimp the edges to hold the pie together.
21. With a sharp knife, cut 6 (1/2'' long) slits into the top crust (to let the steam escape while baking).
22. (Optional: Cover the pie edge with pie crust protectors and remove them during the last 15 minutes of baking.)
23. Bake 35-45 minutes until the crust is brown and the pie juices begin to bubble through the slits in the crust.

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