Blueberry Pie

by Todd Leonard CEC on August 14, 2014
Todd Leonard CEC
Overall Rating: 5/5 | Kids Rating: 0/5


No one will know this pie wasn't made with fresh blueberries!

Serves: 8

Prep Time: 60 min

Cook Time: 40 min

Total Time: 100 min

Total Time:
Prep Time:
Cook Time:
100 min
60 min
40 min
* Adjusting the servings on a recipe adjusts only the first measurement for each ingredient, and does not adjust any measurements in the directions.



  • 1 2/3 c. White Flour (All Purpose Unbleached Flour)
  • 2/3 c. cake flour
  • 1 tsp. Iodized Salt
  • 1 tbsp. Cane Sugar
  • 3/4 c. Shortening Powder + 2 tbsp. water
  • 6 tbsp. butter
  • 1/4 c. water, cold


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  1. Sift flour, salt, and sugar together in a large bowl.
  2. Cut shortening and butter into flour mixture until desired consistency (flaky or mealy) is reached.
  3. Gradually add cold water, mixing gently until dough holds together. Do not over mix or add too much water.
  4. Wrap dough in a flattened ball shape with plastic wrap and chill thoroughly before using.


  1. Combine all filling ingredients except butter into a saute pan and bring to a boil. Once boiling, take down to a simmer and let simmer for about 5–10 minutes or until thick and syrupy.
  2. Swirl in butter, then allow mixture to cool.

Pie Assembly

  1. Roll out dough about 1/8" thick. Cut dough into two circles about 1/2" inch wider than the pie pan. Place one circle in pie tin. Prick with a fork all over the bottom and sides.
  2. Pour cooled filling into pie crust, then top with second crust.
  3. Cut a few holes in the top of the crust to allow the pie to breath during baking. Brush egg wash over crust.
  4. Bake at 350F for approximately 40 minutes. Allow to cool for 45 minutes before serving.