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


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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

How to Make Blueberry Pie


  • 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.

Printable Recipe Card

About Blueberry Pie

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

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