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Classic Blueberry Pie

A simple pie like this easy fresh blueberry pie is often a forgotten dessert but one that will bring raves.

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  • Prep Time 30 min
  • Total Time 2 hr 0 min
  • Servings 8

Ingredients

Pastry

2
cups Gold Medal® all-purpose flour
1
teaspoon salt
2/3
cup plus 2 tablespoons shortening
4
to 6 tablespoons cold water

Filling

3/4
cup sugar
1/2
cup Gold Medal® all-purpose flour
1/2
teaspoon ground cinnamon, if desired
6
cups blueberries
1
tablespoon lemon juice
1
tablespoon butter or margarine, if desired

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 In medium bowl, mix 2 cups flour and the salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
  • 2 Gather pastry into a ball. Divide in half; shape into 2 flattened rounds on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
  • 3 Heat oven to 425°F. With floured rolling pin, roll one round into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.
  • 4 In large bowl, mix sugar, 1/2 cup flour and the cinnamon. Stir in blueberries. Spoon into pastry-lined pie plate. Sprinkle any remaining sugar mixture over blueberry mixture. Sprinkle with lemon juice. Cut butter into small pieces; sprinkle over blueberries. Cover with top pastry that has slits cut in it; seal and flute. Cover edge with 2- to 3-inch strip of foil to prevent excessive browning.
  • 5 Bake 35 to 45 minutes or until crust is golden brown and juice begins to bubble through slits in crust, removing foil for last 15 minutes of baking. Cool on cooling rack at least 2 hours.

EXPERT TIPS

Expert Tips

You can taste the difference! Pie crusts made with self-rising flour differ in flavor and texture from those made with all-purpose flour.

Bake this pie in a fun pie plate, or use a disposable pie pan to take this dessert anywhere.

Rise to the occasion! If using self-rising flour, there is no need to add salt.

Of course you can use canned or frozen blueberries. Use 6 cups of either, choosing unsweetened frozen blueberries and partially thawing.

Use Betty Crocker® pie crust mix for the scratch pie crust in this recipe and save time.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
410
(
Calories from Fat
170),
% Daily Value
Total Fat
19g
19%
(Saturated Fat
4 1/2g,
4 1/2%
Trans Fat
3g
3%
),
Cholesterol
0mg
0%;
Sodium
270mg
270%;
Total Carbohydrate
57g
57%
(Dietary Fiber
4g
4%
  Sugars
24g
24%
),
Protein
4g
4%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
10%;
Calcium
0%;
Iron
10%;
Exchanges:
1 Starch; 1 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choices:
4
*Percent Daily Values are based on a 2,000 calorie diet.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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