This Blueberry Pie is the perfect summer dessert! Serve with vanilla ice cream.

It’s blueberry season! This means there are blueberries everywhere in markets, and they are cheap so I buy them by the bucket loads. Blueberries for snacks, blueberries in pancakes, cakes, pies and salads…yum! Honestly this is one of my most favourite parts of summer, and I look forward to it every year…being able to eat fruit like it’s candy is the best.

And when it’s fruit season, this also means it’s pie season. Yes, there is a season for pie, didn’t you know? Fresh fruit pies…are there any better desserts out there? How about a blueberry pie served with vanilla ice cream? I die. I could eat the whole thing, seriously.

Slightly warm blueberry pie with a tender flaky crust and a scoop of vanilla ice cream. That right there is summer on a plate my friends. It’s the stuff dreams are made of.

Blueberry Pie

Print Recipe

This Blueberry Pie is the perfect summer dessert! Serve with vanilla ice cream.

Author: Jo-Anna Rooney
Prep Time: 30 minutes
Cook Time: 60 minutes
Total Time: 90 minutes
Yield: 1 pie 1x

Ingredients

Scale

Pie Crust:

2 cups flour
1/2 tsp salt
2/3 cup shortening (lard)
1/4 cup water

Blueberry Pie Filling:

6 cups fresh blueberries
1/2 cup to 3/4 sugar
4 – 5 tbsp cornstarch
sprinkle of salt

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Instructions

Making the Blueberry Filling:

In a bowl combine the blueberries, sugar, cornstarch and salt. Set aside.

Making the Pie Crust:

Sift flour and salt into a bowl.
With a pie cutter, cut in shortening until the particles are pea sized.
Sprinkle in water, 1 tsp or so at a time, mixing lightly with a fork. Don’t over mix or the crust will be tough.
Press into a ball. It is okay if it is crumbly. In fact crumbly makes for a tender, flaky crust!
Separate the ball into 2 balls: one for the bottom crust and one for the top.

Baking the pie:

Preheat your oven to 425 degrees.
Put one rolled out section of crust into your pie plate. Gently press down.
Add the blueberry filling.
Dot the filling with small pieces of the butter (about 1 – 2 tsp total).
For a simple lattice top, roll out the dough into 10 inch square and using a pizza cutter cut out 14 – 16 long strips about 1/2 inch wide. Then arrange them in a crisscross pattern.
Press together the edges of the crust. Then trim off the extra dough.
Brush the crust lightly with water or milk, then generously sprinkle the crust with a cinnamon & sugar mix.
In your preheated 425 degree oven, bake your pie for 20 minutes.
Then after this time slip a cookie sheet onto the rack below your pie, then reduce the temperature to 350 degrees, and bake for 25-35 minutes more. Bake until the crust is golden brown and your filling is bubbling in the vents.

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I’ve just started making my fruit pies with a lattice and have discovered that I really really like making them this way. Don’t be intimidated by the lattice, because they are very simple to put together. And the more you make them, the more fancy you’ll get. I’m a little more confident pulling one off, but I’m not at the Martha Stewart level yet…one day.