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Blueberry Pie  

A basic, yet damn good blueberry pie.

Cal: 425 Fat: 21g Carbs: 58g Protein: 4g Fiber: 3g
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Original recipe serves 8
½ 2x 3x Reset


Note: This adjusts ingredient amounts but not amounts mentioned in the Directions.

Ingredients (serves 8)

  • 3/4 cup sugar
  • 1 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 5 tablespoons water
  • 4 cups blueberries
  • 1 tablespoon lemon juice
  • 2 tablespoons butter
  • 2 1/3 cups all-purpose flour
  • 2/3 cup vegetable shortening
  • In My Kitchen

  • Directions

    Preheat oven to 425 degrees F. Cut shortening into 2 cups flour and salt until particles are the size of small peas. Sprinkle in water 1 tbsp at a time until flour is moistened. Split dough into 2 balls of equal size, and roll each one out on a lightly floured board to make the top and bottom crust. Place one crust into 9 inch pie pan. Mix sugar, 1/3 cup flour and cinnamon. Stir in berries to coat. Pour filling into the pan lined with the bottom crust. Sprinke on lemon juice and dot with butter. Cover with top crust. Cut 4 slits on top and seal. Bake at 425 degrees F for 35 to 45 minutes. To prevent burning, cover sides with foil. Remove foil for last 12 minutes of baking.

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