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Here’s a delicious recipe for Country Blueberry Pie that uses a fresh blueberry filling with a hint of cinnamon and a homemade pie crust. So yummy! Especially when served with whipping cream or ice cream!
I didn’t make a homemade blueberry pie until just a few years ago. In fact, we rarely ate fresh blueberries when our daughters were growing up. I’m not sure why, other than perhaps fresh blueberries seemed expensive, or they weren’t readily available. That is not the case now, however, as you can purchase blueberries year round.
It wasn’t until the advent of our grandchildren that I began stocking blueberries in our fridge. The kids simply adore them and eat them by the handful. It was such fun watching them gobble them up, I always made sure to have blueberries when they came to visit. And so, my love for blueberries began.
Their prime growing season is May through July, depending on where you live. So watch for best grocery sales for them at that time.
Ingredients for Country Blueberry Pie
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Instructions for Making This Recipe
Preheat oven to 375°F. Gather your ingredients so that you have everything close at hand on the counter or table.
Prepare the Blueberry Filling
Rinse and drain the fresh blueberries in a colander. Place blueberries in a medium mixing bowl.
Pour lemon juice over the drained blueberries. Add granulated sugar, all-purpose flour, ground cinnamon, and nutmeg to the berries. Gently stir until mixed well. Set aside while you prepare the pie pastry.
Our middle daughter has made this recipe using frozen blueberries. While I prefer fresh blueberries, frozen will work. You may need to add a bit more flour to offset the extra juice. I would suggest using the blueberries frozen rather than thawed.
Make The Pastry
To make the pastry, you’ll need all-purpose flour, salt, vegetable shortening and cold water.
You could buy a frozen pie dough from the store, if you desire. But I encourage you to make your own. This pie pastry is very good and has won at least three grand champion ribbons at our county fair.
In a medium sized bowl, mix together the all-purpose flour and salt. Cut in vegetable shortening with a blending fork until crumbly. Add 1/4 cup cold water and mix, then add the rest of the water to finish mixing the dough.
At this point the dough should hold together in a ball. Divide the dough in half.
Roll the first half of the dough out on a lightly floured surface into the size of your pie plate. Do the same for the top crust.
For top crusts, remember to make slits in the dough so your pie can breathe while it is baking. I like to make a V for our family name along with some little slits.
Assemble the Pie
Place bottom crust in a pie pan and form to the top edge. Place blueberry mixture inside bottom crust. Dot with bits of butter.
Smooth water along edge of pie crust with fingertips (to help seal the pie). Add the top pastry to pie and crimp edges.
To finish, I like to smooth 1-2 tablespoons of whole milk over the top of the pastry and then sprinkle with granulated sugar to make a pretty crust.
Bake in preheated oven on next to bottom oven rack for 45-50 minutes until filling bubbles and top crust is golden.
Please note that when using Polish Pottery or ceramic pie plates, you’ll want to place the pie in an unheated oven, allowing the pie plate to heat along with the oven. This may add a few additional minutes to the finished bake.
Serve Country Blueberry Pie warm or cold with whipped cream or ice cream. This pie will serve 8-10 people.
Cover and refrigerate leftovers for up to 5 days.
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Country Blueberry Pie
(As an Amazon Associate, I earn from qualifying purchases.)
Ingredients
- 4 cups fresh blueberries
- 3/4 cup granulated sugar
- 1/3 cup all-purpose flour
- 1 tablespoon lemon juice
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 2 tablespoons cold butter (for dotting on filling)
Pie Pastry
- 2 cups all-purpose flour
- 1 teaspoon salt
- 7/8 cup vegetable shortening
- 1/2 cup cold water (2 parts)
Topping
- 1 tablespoon whole milk
- 2 tablespoon granulated sugar
Instructions
- Preheat oven to 375℉. Gather the ingredients so you have everything close at hand on the counter or table.
Make the Berry Filling
- Using a colander, wash and drain the blueberries under cold water. Place blueberries in a medium mixing bowl.
- Pour lemon juice over the blueberries. Add granulated sugar, all-purpose flour, ground cinnamon, and nutmeg to the berries. Gently stir until mixed well. Set aside while you prepare the pie pastry.
Prepare the Pie Pastry
- In a medium sized bowl, mix together the all-purpose flour and salt.
- Cut in shortening with a blending fork until crumbly.
- Add 1/4 cup cold water and mix. Then add the rest of the water to finish mixing the dough. Dough should hold together in a ball.
Assemble the Pie
- Divide the dough in half. Roll the dough out on lightly floured surface into a circle the size of your pie plate. Repeat for the top crust. (For top crusts, remember to make slits in the dough so your pie can breathe while it is baking.)
- Place bottom crust in a pie pan and form to the top edge. Place blueberry mixture inside the bottom crust. Dot with bits of butter. Smooth water along edge of pie crust with fingertips (to help seal the pie). Add the top pastry to pie and crimp edges.
- To finish, I like to smooth 1-2 tablespoons of milk over the top of the pastry and then sprinkle with sugar to make a pretty crust.
- Bake in preheated oven on the next to bottom oven rack for 45-50 minutes until filling bubbles and top crust is golden. Serve with whipped cream or ice cream. Serves 8-10.
