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Sweet, juicy blueberries with a hint of lemon, baked in a flaky crust...an american classic | fourtocookfor.com
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Classic Blueberry Pie

A classic blueberry pie loaded with sweetened blueberry filling and nestled into a flakey crust.
Prep Time30 minutes
Cook Time3 hours
Total Time3 hours 30 minutes
Servings: 1 pie
Author: Four to Cook For

Equipment

  • Pie plate

Ingredients

Pie Crust

  • 2 cups all-purpose unbleached flour
  • 1 teaspoon salt
  • 2/3 cup butter
  • 6 tablespoon cold water

Filling

  • 3/4 cup sugar
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 6 cups blueberries or a 1 lb bag of frozen blueberries
  • 1 tablespoon lemon juice about 1/2 of a large, juicy lemon
  • 1 tablespoon melted butter

Instructions

Make Pie Crust

  • In a medium bowl, mix 2 cups of flour and the salt. Cut in butter using a pastry cutter or knives pulled through ingredients in opposite directions until particles are size of peas. Add water 1 tablespoon at a time, tossing with fork until all flour is moistened. Add water if necessary.
  • Gather pastry dough into a ball. Divide in half and shape into 2 flattened rounds. Cover in plastic wrap and refrigerate for 45 minutes or until dough is firm and cold.
  • Take out dough. With floured rolling pin (and lightly floured surface) roll one dough out to a round shape about 12 inches. This takes some time to get thin enough. When finished, fold it gently into fourths (to make it easier to pick up) and place lightly in your pie plate.
  • Roll out other dough ball into a similar shape as the first. Using a pie cutter, run it through the dough to make strips, about an inch wide. Set aside.

Make Pie

  • Preheat oven to 425 degrees Fahrenheit.
  • In a large bowl, mix sugar flour and cinnamon. Stir in blueberries. Stir in the melted butter. Mix well and pour into pie plate.
  • Take the strips and place half of them across the pie. Then, take the other half of the strips and place across the first set, so they make a lattice, criss-cross crust.
  • Place aluminum foil around the edges of the pie, as this part tends to cook first and will burn if uncovered the entire time.
  • Bake 45 minutes or until crust is golden brown. Remove the foil and cook for another 15 minutes longer or until the uncovered crust is golden brown.
  • Let cool for 2 to 3 hours before serving.
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