Blueberry Pie

I got lazy and decided to buy the crust for the blueberry pie that I made. I just didn’t want to risk having to make the crust over and over again.  The pie came out great.

Blueberry Pie


  • Pastry for 9-inch Two-Crust Pie
  • 1/2 cup sugar
  • 1/3 cup all purpose flour
  • 1/2 teaspoon ground cinnamon
  • 4 cups fresh blueberries
  • 1 tablespoon lemon juice
  • 2 tablespoons butter


  1. Heat oven to 425 degrees.
  2. Prepare pastry
  3. Mix sugar, flour and cinnamon
  4. Stir blueberries into #3 mixture
  5. Put mixture into pastry-lined pie plate
  6. Sprinkle with lemon juice
  7. Cut butter in small pieces and dot the mixture with the butter
  8. Cover the blueberry mixture with the top crust
  9. Slit the top crust
  10. Seal the edges with the tines of a fork
  11. Cover the edges with a 2-3 inch strip of aluminum foil to prevent the edges from burning (remove the foil during the last 15 minutes of baking)
  12. Bake until crust is brown and juice begins to bubble through the slits – about 35 to 45 minutes

Serves 6 people and is approximately 550 calories per serving.

This recipe is from one of my favorite cookbooks – Betty Crocker’s Cookbook.

[amazon_link id=”0764568779″ target=”_blank” container=”” container_class=”” ]Betty Crocker Cookbook: Everything You Need to Know to Cook Today, New Tenth Edition[/amazon_link]

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