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blueberry pie with ice cream

Homemade Blueberry Pie

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Servings: 8 people
Course: Dessert
Cuisine: American
Ingredients Method

Ingredients
  

Mom's Butter Pie Crust
  • 2 1/4 cup all-purpose flour sifted
  • 3/4 cup butter chilled and cubed
  • 3/4 teaspoon salt
  • ~1/2 cup ice water or just enough for dough to form a ball
Blueberry Filling
  • 5 cups blueberries fresh or frozen
  • 3/4 cup sugar
  • 1/4 cup all-purpose flour sifted
  • 1/2 teaspoon cinnamon optional

Method
 

  1. Cut cold butter into flour and salt, until it resembles small pea-sized balls.  I like to use my fingers because it slightly warms the butter.  Add the water by sprinkling in slowly, stirring between each sprinkle.  Once the dough is hanging together, divide into two balls.  Roll out a bottom crust and lay in a 9" glass pie pan.  Fill with berry mixture.  Roll second crust and lay on top.  Moisten the seam with water, trim the edges and crimp together.
  2. Mix together flour and sugar (and cinnamon) and toss with blueberries.  Pour into pie shell. Cover with top crust.  Pierce with a fork multiple times, to allow steam to escape or use a pie bird, and sprinkle with sugar.  Bake at 425 F for 35-45 minutes, or until crust is light golden brown.