Delicious and simple to make, these. Both as a young person and as an adult, I adored them.
| Prep Time: | 30 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr 15 mins |
| Servings: | 8 |
| Yield: | 1 9-inch pie |
Ingredients
- 5 cups frozen blueberries
- 1 cup white sugar
- 5 tablespoons cornstarch
- 1 teaspoon lemon juice
- ¼ teaspoon salt
- 2 ¼ cups all-purpose flour
- ½ teaspoon salt
- ¾ cup salted butter
- 6 tablespoons cold water, or more as needed
- 1 tablespoon salted butter, cut into small pieces
- 1 teaspoon salted butter, or as needed
- ¼ cup milk
Instructions
- Preheat the oven to 425 degrees F (220 degrees C).
- Make the filling: Combine frozen blueberries, sugar, cornstarch, lemon juice, and salt in a medium pot; mix well to coat blueberries. Cook over medium-high heat, stirring often, 10 to 15 minutes.
- Meanwhile, make the crust: Combine flour and salt in a large mixing bowl. Cut in 3/4 cup butter with 2 knives or pastry blender until mixture resembles coarse crumbs. Add water, 1 tablespoon at a time, tossing with a fork, until flour mixture is moistened. Do not add more water than you need: when you squeeze a handful of the moistened pastry mixture, it should form a ball.
- Divide the dough in half and shape into balls. Roll out 1 dough ball with a rolling pin into a 10-inch circle. Transfer crust to a 9-inch pie dish. Trim the edge of the crust with scissors and crimp the rim with fingertips and knuckles.
- Pour filling into prepared pie crust. Dot with 1 tablespoon butter.
- Roll top crust into a 10-inch circle. Cut into 1/2-inch strips with a sharp paring knife or pastry wheel. Start with the longest strips and lay the first 2 in an X in the center of the pie. Alternate horizontal and vertical strips, weaving them in an over-and-under pattern. Use shortest strips for the edges of the lattice. Fold the ends of the lattice strips under the edge of the bottom crust and flute the crust.
- Combine remaining 1 teaspoon butter with milk in a microwave-safe cup. Microwave at 10-second intervals until butter is melted; brush over pie.
- Bake in the preheated oven until golden brown and bubbly, about 30 minutes.
- To measure your crust, put your pie dish upside down on top of rolled-out dough. Your crust should be about 1 inch bigger all around the pie dish.
Nutrition Facts
| Calories | 467 kcal |
| Carbohydrate | 69 g |
| Cholesterol | 52 mg |
| Dietary Fiber | 4 g |
| Protein | 5 g |
| Saturated Fat | 12 g |
| Sodium | 360 mg |
| Sugars | 34 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |
Reviews
I think it has 2x more corn starch than needed. I used frozen mixed berries from Walmart.
easy, delicious; my brother-in-law’s favorite!
this is a very nice blueberry pie filling to make, after I found this recipe I use it every time I make a blueberry pie .
Perfect not too sweet and the blueberries are the star of the show!
Cindy is the real MVP, great recipe, easy to make. Used a store-bought pie crust and was able to complete and start eating in under 30 minutes including preheat time.
I had an extra pie shell ready to be rolled out. I used a 10” plate and went with the recipe as printed. Then poured out one cup ish of frozen whole berries over the top. Used a crumb topping since I had one shell. Cranked it up to 425 to crust up the topping and it turned out perfect. Held together nicely and taste like handful of berries
Great recipe for frozen blueberries. I made the filling with the full 5 tbsp cornstarch and it worked perfectly. The pieces held their shape on the plate rather than spilling out, but if you prefer a softer set, use less cornstarch. I wonder if those who said it was too much cornstarch used fresh berries rather than frozen? That would make a big difference as frozen berries release juices more readily. Side note: I replaced the sugar with same amount of erythritol (off-brand Swerve) and it was perfect.
The crust took 11 tablespoons of water before it came close to holding together. And I convert everything in grams, soooooooo ….
made just as recipe as written, did use store bought pie dough though.
best.
This recipe turned out pretty good. Although, I will say 5 tablespoons of cornstarch is overkill. Blueberries naturally have pectin which thickens on its own. So I cut back on the corn starch to 3 tablespoons. I had to cut back on the time in the oven to 25 minutes. I added 1 tsp. of grated lemon peel which takes this pie filling over the top! Delicious!
I added cinnamon to the filling and brushed the top crust with egg white and kerala sugar. I also used Christmas cookie cutters in the shape of bells and a Christmas tree for the top. I checked my pie after 20 minutes and the crust was over cooked. Next time I would reduce to 375.
First time making this recipe, never cooked the blueberries before making the pie. This is so much easier. I used a frozen deep dish double pie crust. After reworking the 2nd crust to make lattice strips the lattice strips were so flaky. 1 Cup of sugar is just enough, not overly sweet so you can taste the blueberries. I made this blueberry pie for Thanksgiving dessert 11 25 2021
Turned out perfect. I did use a different pie crust recipe.
It could have been a tad bit sweeter but that was way too much cornstartch. It turned out dry. I would make again but try using 3 tablespoons of cornstartch instead.
great
The proof is in the eating and it’s almost gone! My husband loved the crust and that means a lot as his mom used to make pies for their county diner. My mistake was over cooking the filling. I tossed the bottom crust in the fridge while I made up the woven top. Good flavor. Will make again.
I added a 1/4 teaspoon of cinnamon to the filling
Great! Totally held its shape after cooking. Sweet and tart. Was worried about the amount of corn starch, but was just fine.
It came out great! this was my 1st fruit pie with scratch pastry. I will make it again
Will not rate this. Filling was so soupy I had to spoon it into my pie shell with a slotted spoon. Would not recommend.