This classic blueberry pie recipe relies on just a handful of ingredients: blueberries, flour, sugar, lemon and salt. Store-bought frozen pie crust means that you can have blueberry pie whenever the craving strikes.
| Total: | 1 hr 15 min |
| Active: | 15 min |
| Yield: | One 9-inch pie |
Ingredients
- One 12-ounce box frozen pie crusts (2 crusts), thawed
- 4 1/2 cups blueberries
- 5 tablespoons all-purpose flour
- 1 cup sugar
- 1 lemon
- Salt
Instructions
- Preheat the oven to 350 degrees F. Unfold one of the pie crusts and press into a 9-inch pie dish.
- Combine the berries with the flour in a large bowl and toss to coat. Add the sugar, a squeeze of lemon and a dash of salt. Toss to combine. Pour the berries into the prepared pie dish.
- Cut the remaining pie crust into 1-inch-wide strips. Arrange the strips on top of the pie in a criss-cross pattern to form a lattice. Bake until the filling is bubbly, 45 to 60 minutes. Serve.
Reviews
I made this for a friend, it came out great!
Perfect. Rinsed my berries first so the dry ingredients would stick which they did. Added an extra cup and half of blueberries because I had them. Eased up on the sugar. Sixty minutes in my little Viking convection did the job.
Flavor is good, but I followed the recipe exactly, and it’s runny. Also added 15 mins to the bake time (total of 75 minutes), and the crust was still barely baked.
The blueberry pie turned out great. But, I think it was because of the amount of blueberries put into the pie.
Flour and sugar did not adhere to the blueberries, it was a dry mess. Not enough liquid from the lemon. Find a better recipe.
So good…and easy. Perfect combination!
Oh, soooo good!!
This was the simplest recipe.
Came out perfect!
One of the best pies I’ve ever had.
Everyone loved it.
Came out perfect!
One of the best pies I’ve ever had.
Everyone loved it.
What did I do wrong? This was awful. I used fresh berries, but when I tossed with flour, it didn’t adhere. I considered rinsing the berries, but thought that would introduce too much moisture. It took over an hour for it to bubble, yet the pie was still runny with clumps of sugar and flour, and it still had a granular texture from unmelted sugar. I didn’t finish the first piece, tossed the rest.
This recipe makes a perfect blueberry pie. The only thing we changed was that we added a tad more lemon juice!