Blueberry Pie

Carol Junkins


This is the only recipe I use for my Blueberry pie. I love to bake and cook, but not pies ~ have no idea why that is `~ but I never like the way they look when I take them out of the oven !!! This picture is my own pie~ haha
Making it for my son-in-law as I went blueberry picking yesterday and have an abundance of them.

This recipe was an award winning one from a woman in Mass. who owns Kosinski Farm Stand in Westfield.

★★★★★ 3 votes
9" pie
15 Min
1 Hr 25 Min



2 1/2 c
all purpose flour
1 Tbsp
1 tsp
3/4 c
vegetable shortening
1 large
egg, lightly beaten
1 1/2 tsp
white vinegar
6-8 Tbsp
ice water


1 c
1/4 c
1/2 tsp
ground cinnamon
6 c
blueberries, picked over
1 Tbsp
fresh lemon juice


1Prepare pastry: In bowl, mix four, sugar, and 1 teaspoon salt. With pastry blender, cut in shortening until coarse crumbs form. Reserve 1 tablespoon beaten egg. Add vinegar to remaining egg: stir into flour mixture. Sprinkle in water, 1 tablespoon at a time, mixing lightly with fork, until dough just holds together. Shape dough into 2 disks. Wrap each in plastic wrap, refrigerate 30 minutes.
2Prepare Filling: In bowl, stir sugar, cornstarch, and cinnamon. Add blueberries, toss to coat.
3Preheat oven to 350 degrees. Line cookie sheet with foil, place in oven on lowest rack while oven preheats.
On floured surface, with floured rolling pin, roll 1 disk of dough into 12-inch round. Ease into 9" pie plate. Spoon filling into crust; sprinkle with lemon juice.
4Roll remaining dough into 12" round. Cut several 1'1/2 " slits for steam to escape, center over filling. Fold overhang under, pinch to seal. Brush with reserved egg.
5Place pie plate on hot cookie sheet. Bake pie 1 hour and 25 minutes or until filling bubbles and crust is golden. Cool pie on wire rack.

About this Recipe

Course/Dish: Pies
Main Ingredient: Fruit
Regional Style: American