Classic Blueberry Pie
- 30 Minutes Prep2 Hours Total
- 8 Servings
- 410 Calories per Serving
Ingredient List
Pastry
- 2 cups Gold Medal™ all-purpose flour
- 1 teaspoon salt
- 2/3 cup plus 2 tablespoons shortening
- 4 to 6 tablespoons cold water
Filling
- 3/4 cup sugar
- 1/2 cup Gold Medal™ all-purpose flour
- 1/2 teaspoon ground cinnamon, if desired
- 6 cups blueberries
- 1 tablespoon lemon juice
- 1 tablespoon butter or margarine, if desired
Preparation
- In medium bowl, mix 2 cups flour and the salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
- Gather pastry into a ball. Divide in half; shape into 2 flattened rounds on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
- Heat oven to 425°F. With floured rolling pin, roll one round into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.
- In large bowl, mix sugar, 1/2 cup flour and the cinnamon. Stir in blueberries. Spoon into pastry-lined pie plate. Sprinkle any remaining sugar mixture over blueberry mixture. Sprinkle with lemon juice. Cut butter into small pieces; sprinkle over blueberries. Cover with top pastry that has slits cut in it; seal and flute. Cover edge with 2- to 3-inch strip of foil to prevent excessive browning.
- Bake 35 to 45 minutes or until crust is golden brown and juice begins to bubble through slits in crust, removing foil for last 15 minutes of baking. Cool on cooling rack at least 2 hours.
Tips
- You can taste the difference! Pie crusts made with self-rising flour differ in flavor and texture from those made with all-purpose flour.
- Bake this pie in a fun pie plate, or use a disposable pie pan to take this dessert anywhere.
- Rise to the occasion! If using self-rising flour, there is no need to add salt.
- Of course you can use canned or frozen blueberries. Use 6 cups of either, choosing unsweetened frozen blueberries and partially thawing.
- Use Betty Crocker® pie crust mix for the scratch pie crust in this recipe and save time.
Nutrition Information
Daily Values (Amount per serving)
Total Fat 19g 29%, Saturated Fat 4 1/2g 23%, Cholesterol 0mg 0%, Sodium 270mg 11%, Potassium 125mg 4%, Total Carbohydrate 57g 19%, Dietary Fiber 4g 15%, Vitamin A 0%, Vitamin C 10%, Calcium 0%, Iron 10%, Vitamin D 0%, Vitamin E 10%, Thiamin 20%, Riboflavin 15%, Niacin 10%, Vitamin B6 2%, Folic Acid 15%, Vitamin B12 0%, Pantothenic Acid 2%, Phosphorus 4%, Magnesium 4%, Zinc 2%, Selenium 20%, Copper 6%, Manganese 25%
Other Nutrients (Amount per serving)
Calories 410, Calories from Fat 170, Trans Fat 3g, Monounsaturated Fat 8g, Polyunsaturated Fat 5g, Soluble Fiber 0g, Insoluble Fiber 3g, Sugars 24g, Protein 4g, Beta-Carotene 2%, Omega-3 360g, Carbohydrate Choice 4, Starch 1, Fruit 1, Other Carbohydrate 2, Skim Milk 0, Low-Fat Milk 0, Milk 0, Vegetable 0, Very Lean Meat 0, Lean Meat 0, Medium-Fat Meat 0, High-Fat Meat 0, Fat 3 1/2, Fruits NC*, Vegetables NC*, Grains NC*, Meat & Beans NC*, Dairy NC*, Fats & Oils NC*
* NC indicates a nutritional value has not been calculated, which is typically due to either insufficient nutritional data for an ingredient or an incomplete analysis.
