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  • Writer's pictureFarmer's All Natural

Easy Blueberry Pie Recipe

Double Crust All-Butter Pie Dough:

  • 2 ½ cups all-purpose flour

  • ¾ teaspoon salt

  • 1 cup unsalted butter chilled and diced

  • ¾ cup ice water plus more as needed

Frozen Blueberry Filling:

  • 6 cups frozen wild blueberries don't thaw them

  • 7 tablespoons cornstarch

  • 1 cup granulated white sugar

  • 2 tablespoons fresh lemon juice

  • ½ teaspoon salt


  • 1 large egg lightly beaten with 1 tablespoon water (for eggwash)



Make the Pie Dough:

  • Whisk together the flour and salt in a large bowl. Cut in the butter with a fork, a pastry cutter, 2 butter knives, or your fingertips. It should look crumbly, with some pieces of butter the size of small peas.

  • Drizzle the water in a little at a time, mixing as you go (you can use a fork to mix, but it works best mixing with your fingertips). Add just enough water so it comes together to form a ball of dough (you may need more or less water).

  • Divide the dough into 2 equal parts. Roll each into a ball, flatten each ball slightly into a disk, wrap them in plastic wrap, and refrigerate until chilled, about 30 minutes.

Assemble the Pie:

  • Preheat the oven to 350F.

  • Place 1 disk of dough onto a floured work surface. Working from the center out, roll the dough out to a circle about 11 to 12 inches in diameter.

  • Fold the dough over onto itself, pick it up, and transfer it to a pie plate. Unfold the dough and push it into the bottom and up the sides of the pie plate.

  • Use a fork to poke several holes in the bottom of the pie crust.

  • Add all filling ingredients to a large bowl and toss well to coat. Pour the filling into the pie crust and spread it out evenly.

  • Roll out the second disk of dough to a circle about 10 inches in diameter the same way you rolled out the first disk of dough.

  • Place the circle of dough onto the blueberry filling. Tuck the outside of the dough under, and use your fingers or a fork to flute the edges. Cut 6 to 8 slits in the top of the crust.

  • Lightly brush the top with eggwash.

Bake the Pie:

  • Bake the pie (with frozen berries) until the crust is golden and the pie is bubbling in the center. It takes about 90 to 120 minutes at 350F to bake a pie with frozen blueberries. Check the pie around the 45-minute mark and then every 10 minutes after. If the crust starts to turn golden before the pie bubbles in the middle, cover the pie with a piece of aluminum foil.

Cool and Serve:

  • Let the pie cool to room temperature before slicing and serving (otherwise it will likely be runny).

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