For a mouthwateringly cheesy side dish, this simple scalloped potato recipe is baked till golden and bubbling. It is beneficial to bake the casserole on a roasting pan and cover it with aluminum foil.
| Prep Time: | 15 mins |
| Cook Time: | 50 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 2 cups self-rising flour
- ⅔ cup vegetable oil
- ⅓ cup water
- 2 cups blueberries, or more to taste
- 1 cup white sugar
- ¼ cup all-purpose flour
- 1 tablespoon lemon juice
- 1 pinch salt
- 2 tablespoons butter, cut into small cubes
Instructions
- Preheat oven to 400 degrees F (200 degrees C).
- Mix 2 cups self-rising flour, oil, and water together in a bowl until pie crust dough is well-mixed; divide into 2 balls. Roll each ball between 2 pieces of waxed paper until flattened and about 9 inches in diameter. Turn 1 piece of dough over pie dish and peel off top piece of waxed paper. Trim crust if needed. Set remaining dough aside.
- Combine blueberries, sugar, 1/4 cup all-purpose flour, lemon juice, and salt together in a bowl until evenly mixed; pour into the pie crust. Cover blueberry filling with remaining dough, crimping the edges together. Arrange butter cubes on top crust.
- Bake in the preheated oven until filling is thick and crust is golden brown, about 50 minutes.
Nutrition Facts
| Calories | 429 kcal |
| Carbohydrate | 57 g |
| Cholesterol | 8 mg |
| Dietary Fiber | 2 g |
| Protein | 4 g |
| Saturated Fat | 5 g |
| Sodium | 438 mg |
| Sugars | 29 g |
| Fat | 22 g |
| Unsaturated Fat | 0 g |
Reviews
This is the first pie I’ve ever made from scratch and it was so easy! I followed the recipe exactly as written and it was delicious! Perfect amount of sugar and blueberries, my family loved it! I’m making another one tonight!
I added about half a cup of extra blueberries, mostly because I picked too many and needed to use them. This is the first pie I have ever baked and it was absolutely fantastic. I plan on making another one to share with family!
You need to double the blueberries. I had to add flour to the crust. Too much oil. I used 3/4 tsp of Trader Joe’s stevia instead of the sugar.
I also added extra blueberries — about 3 cups total — and filling was perfect. Pastry was a disappointment. Unlike some of the other reviewers here, I’m sorry but I didn’t find it tasty at all. I will make this again, but with a different crust.
best crust recipe! so easy too. I added 2 cups of peaches (left the sugar the same) to make it a blueberry peach pie. I also let the fruit sit and strain a bit to remove some of the liquid before adding to the crust. the family loved it!
Excellent flavor and easy to make. I cheated and used a ready made crust. I meant to take a picture of this perfect pie, but it disappeared too fast.
Delicious! Adding this to my recipe list
I will make it again, but with a little less sugar.
Easiest NO MESS pie crust I’ve ever made! I pre baked the bottom crust for just a few minutes because m husband likes a crisp bottom crust and I sprinkled sugar/ cinnamon across the top crust for the same reason. Really, you can’t fail to please with this one, and I imagine it would work with any berry pie.
This was DELISH! Although I am already married, I continue to win my husband’s heart with awesome recipes like this one. I used MY grandma’s crust recipe, which is very similar to this one which also uses oil. I used about 2-1/2 cups blueberries, and I added the small butter cubes (by mistake) to the top of the pie before adding the top crust. But I would do that again as it was so tasty. Just to let you know, you will have a lot of sugar in the bowl after you stir the filling ingredients together. Don’t worry-just pile it all into the pie, and it will be amazing!
I’m already married, but I can see why this pie would work! I used 3 cups of blueberries and half the sugar, and it was just right. Crust is very easy to make and rolls out beautifully. Delicious result. Ate a piece warm with a scoop of vanilla ice cream.
I have made this pie two times and both times it came out great. I have never made a fruit pie prior to this recipe. Both times I made it with extra blueberries that were frozen from the previous summer when I picked them fresh during Michigan blueberry season. This time I did not have any regular flour and was concerned about using the self rising flour to mix in with the fruit – – but it came out just fine.
Loved it! Although, I used brown sugar instead of white (preference). It was a bit too sweet so I made it one other time with less sugar and it came out perfect!
Excellent recipe. I added a total of 5 cups blueberries and an extra 1/4 sugar with 1 1/2 tblsp of cinnamon.
Delicious! I made this pie and we had it eaten up by the next day!
I’ve tried blueberry pie pretty much everywhere I’ve gone. This recipe is THE FREAKIN’ BEST!!!! The pie crust is amazing as well and so easy. I use it for all my recipes! Adjust the sugar to the sweetness of your berries. I only use fresh blueberries and I doubled the amount. If you have tart blueberries, add sweet strawberries and the flavors combine for an amazing result. Thanks again for this delicious recipe!!
Excellent. I was looking for a recipe for my vegan granddaughter. This was a hit with everyone. Crust was easy and tasty. She gave up veganism, but I still make this pie.
Excellent. I was looking for a recipe for my vegan granddaughter. This was a hit with everyone. Crust was easy and tasty. She gave up veganism, but I still make this pie.
The crust is super easy and really tasty, I did add a pinch of salt and the filling is is really good too. Per other reviews, I also reduced the sugar by 1/4 C. and it got rave reviews! Thanks for the recipe, I’ll use this crust from now on. Double the fruit at least and add some extra flour, a mounded pie is always beautiful.
The pie is really good and was very easy to make. I will make it again but use a bit less sugar, as it was very sweet.
Used family crust recipe but the rest was perfect