Blueberry Pie – Just Like Grandma’s!

This is a very sweet blueberry pie that will remind you of Grandma’s homemade pie!

A simple 3-ingredient double crust, filled with a blueberry mixture that’s the perfect balance between sweet and tart, this pie is a sure winner.

I love the addition of an egg wash with cinnamon and sugar over the top crust – it really just takes it to the next level of deliciousness!

What more could you want in a pie, really?

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Blueberry Pie Recipe

 Serves 8

Ingredients

Pie Crust

• 2 1/4 cups all-purpose flour 
• 1/2 teaspoon salt 
• 3/4 cup cold unsalted butter, cut into small pieces (or 3/4 cup Crisco)
• 4 Tablespoons water

Need a gluten-free pie crust? Try this recipe!

Pie Filling

• 4 cups fresh or frozen organic blueberries
• 1/2 cup sugar
• 1/4 cup Tapioca
• 1 Tablespoon lemon juice
• 1/4 teaspoon cinnamon

Topping

• 2 – 3 Tablespoon cinnamon and sugar mixed
• 1 beaten egg yolk

Blueberry Pie Instructions

Make the Pie Crust

Combine the flour, salt and butter in a food processor and pulse until the mixture resembles coarse crumbs.

With the processor running, slowly add the water until the dough forms into a ball. (You may have to stop and scrape the dough from the sides to be sure it is all blended.)

Roll the dough into a ball and divide it in half.

Then on a lightly floured counter, press each half into a disk.

Wrap in plastic separating the two disks with waxed paper and refrigerate for at least one hour.

Prepare the Filling

In a suitable bowl combine the blueberries, sugar, Tapioca, lemon juice and cinnamon.

Heat the oven to 450°F degrees.

Roll Out the Pie Crust

On a lightly floured surface (I use parchment, butcher paper or freezer paper) roll out one pastry disk (recipe above) to a 10-inch round.

Carefully fit it into the deep-dish pie pan.

Trim the crust allowing for about a 1-inch overhang.

Assemble the Pie

Mound the filling mixture onto the pie shell.

Roll out the other pie crust disk large enough to cover the top pie with some overhang.

Trim the top crust, fold the edge under the bottom crust and crimp the two together.

Cut steam vents in the top crust.

Brush the top crust with the egg yolk and sprinkle the cinnamon sugar mixture over the top crust.

Bake & Eat

Bake at 450°F degrees for 10 minutes; then reduce the temperature to 350F degrees and bake for 50 minutes longer.

Let the pie cool before cutting into individual serving-size pieces.

If you love blueberries, you should also try…

• No Bake Blueberry Cheesecake Bars
• Watermelon Blueberry Feta Salad
• Air Fryer Blueberry Pies
• Sparkling Blueberry Maple Lemonade
• Grilled Cedar Planked Sockeye Salmon with Maple Blueberry Chutney

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