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Here’s a delicious recipe for Country Blueberry Pie that uses fresh blueberries 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.
If you haven’t heard about the many health benefits from blueberries, check out this article from The World’s Healthiest Foods. Fresh blueberries provide anti-inflammatory benefits, help to control blood pressure, blood sugar, and may help lower your risk for cancer. All wonderful things.
Preheat oven to 375 degrees. Gather your ingredients so that you have everything close at hand on the counter or table. Prepare your ingredients. Rinse and drain the fresh blueberries in a colander.
In a medium bowl, combine the drained blueberries, granulated sugar, all-purpose flour, ground cinnamon and nutmeg, and lemon juice. 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.
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 dough out on floured surface into 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 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 on next to bottom oven rack for 45-50 minutes until filling bubbles and top crust is golden.
Serve warm or cold with whipped cream or ice cream. This pie will serve 8-10 people.
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