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blueberry pie in a clear glass pie dish

Blueberry Pie

Yummy sweet plump blueberries wrapped up in a flaky pie crust for this easy Blueberry Pie.
Course Dessert, Desserts
Cuisine American, New England, Southern
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 10 people
Calories 355kcal


Pie Crust

  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • cup vegetable shortening
  • 3 tablespoons unsalted butter very cold
  • ¼ cup cold water

Blueberry Pie

  • 4-5 cups fresh blueberries
  • 2-3 tablespoons lemon juice
  • ¼ cup small tapioca
  • ¼-1/3 cup sugar


Pie Crust

  • In a large ceramic bowl, combine the flour and the salt with a fork. Cut in the shortening and the butter with a pastry cutter. You will see pea size pieces. Gently combine the mixture with a little bit of cold water. Roll around the dough with one hand just until it is combined and pulls away from the edges of the bowl. Do NOT over work the dough.
  • Place the dough into a large Ziploc bag and set into the refrigerator for about 30 minutes to an hour to chill.

Blueberry Pie

  • In a medium bowl, combine the blueberries, lemon juice, sugar and tapioca. Set aside.
  • Cut the dough into two equal size pieces. Set once piece back into the bag to keep it fresh. Roll out the dough on a lightly floured surface. Place one rolled out pie crust into a 9-inch Pyrex pie dish. Pour in the prepared blueberries and place a tablespoon of butter on top, cut up into a few pieces.
  • Roll out the top crust. Fold in quarters to easily transfer to the top of the pie. Roll the crust under around the edge of the pie. Place your forefinger and thumb on the outside edge of the pie, press your opposite forefinger inside the pie towards those fingers to create a crimped edge. Continue the pattern until you've done the entire pie.
  • Cut a few slits in the top of the pie with a sharp knife. Brush a little egg wash all over the pie and sprinkle with some sugar.
  • Cook the pie in a preheated 400 degree F oven for about 1 hour or until golden brown. If the pie starts to get too brown, cover loosely with a piece of tin foil that you cut a whole in the center to let the steam escape.
  • Let the pie cool completely before cutting.


(NOTE: for easy clean up- place the uncooked pie on a sheet pan lined with parchment paper. This will catch any juices that may leak from the pie)


Calories: 355kcal | Carbohydrates: 46g | Protein: 4g | Fat: 18g | Saturated Fat: 6g | Cholesterol: 9mg | Sodium: 235mg | Potassium: 86mg | Fiber: 2g | Sugar: 11g | Vitamin A: 137IU | Vitamin C: 7mg | Calcium: 10mg | Iron: 2mg