Blueberry season has officially started here in Maine and next week we’ll be headed up north to pick up our order of wild Maine blueberries. Apparently the blueberry season here only lasts about 2 -3 weeks, so you’ve got to get them while they’re in season, or NO BERRIES FOR YOU!
I think 20 pounds of wild blueberries should be enough for a few winter pies, a batch or two of blueberry scones, and a round of blueberry jam with mint for my neighbor gifts this year.
If you’ve never made a blueberry pie from scratch before and are looking for the best blueberry pie recipe on the planet earth… This recipe is for YOU. I’ve been using this recipe for over 20 years and it’s simple the best one out there.
Pie season… it’s in full swing! And I couldn’t be more excited about that. 🙂
Have a wonderful day everyone, life is good.
~Mavis
If Tim Burton made a blueberry pie, this is what it would look like. I see a face, do you see a face too?
The Best Blueberry Pie Recipe
Ingredients
Ingredients for Crust
2 1/4 cups all-purpose flour
1 cup shorting {I use Crisco because it’s AWESOME}
1/3 cup cold water
1/2 teaspoon white distilled vinegar
1/8 teaspoon salt
Ingredients for Filling
5 cups fresh blueberries
1/2 cup sugar
3 tablespoons granulated tapioca
1/4 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1 tablespoon lemon juice
2 tablespoons unsalted butter, cut into pieces
Instructions
Pre-heat the oven to 375 degrees.
Combine pie crust ingredients together, divide in half, roll into a ball, use the palm of your hand to flatten crust to about 1 inch. Wrap in plastic wrap and chill in the refrigerator for at least 1 hour. Roll out 1 crust and line a pie plate with it.
Mix filling ingredients in a large bowl and toss to coat. Pour the filling into the crust lined pie plate and add second, rolled out crust on top. Crimp the edges of pie crust together and brush with egg wash, or cream. Cut a few slits in the top of the crust.
Place the pie pan on a lined cookie sheet and bake at 375 degrees for 50 minutes or until the juices are bubbling and the top crust is a nice golden color.
Let the pie cool before serving. Serve with a scoop of homemade vanilla ice cream. YUM YUM YUM
Karen says
Replace water and vinegar with orange juice. Also brush top with granulated sugar.
Dianne says
Oh, that sounds good!
Stephanie Z says
Are there any to pick your own in the bush?
Dianne says
I love the Tim Burton face on your pie. I made a Blueberry Pie last Saturday. I tried your dough recipe, which is similiar to my own, but I added the white vinegar to the crust. I followed Betty Crocker’s ingredient list, quite similiar to your own, but used flour instead of tapioca. I never have used Tapioca in a pie. I shall try.
I will use this recipe for the next FRESH blueberry pie. In fact, I just finished a piece while I was reading your blog!
Ramona says
I made a blueberry, strawberry pie a few days ago. Followed the recipe but it came out runny and blueberries not cooked much. Used cornstarch, baked at 380 for one hour, crust was golden so took it out. It seems like it is a hit or miss when I do fresh berry pies.
Mavis Butterfield says
Not sure why your pies are so hit and miss. I always like to add a thickener, and make sure the juices are bubbling for a few minutes before I take mine out.
Laurie Lasala-Tuttle says
Thanks for the blueberry pie recipe Mavis! We asked, you delivered! ❤
Wynne says
Looks gorgeous! The vinegar is to tenderize the crust, right? I use whole wheat pastry flour instead. It doesn’t develop gluten in the same way and is easy to get tender and flaky. Plus the tiny nutritional bonus and richer brown color and wheaty flavor. Enjoy your pie! You are inspiring me to make one; maybe peach …
JoAnn Moran says
Years ago I bought David Letterman’s moms cookbook. I made her blueberry pie. Very similar recipe and absolutely delicious.
Jackie says
How do you freeze your blueberry pie?
Mavis Butterfield says
Here’s the link: https://www.onehundreddollarsamonth.com/how-to-freeze-and-bake-a-fruit-pie/