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(c) A Marcy Goldman,BetterBaking.Com Original Recipe

Country Classic Blueberry Pie

Use my recipe for a buttery pie crust or if you have one on hand, that's all you need for this fabulous, fresh pie.  Baker's Tip? A good way to check you have enough berries is to place the berries in the pie tin before lining it with pastry. If it is not brimming with berries, add more berries as per what you need.'s Classic Pie Dough or prepared pie crust, for a double crust pie
4-6 cups fresh or frozen blueberries
1 cup sugar
1 tablespoon lemon juice
2 tablespoons all-purpose flour
1 tablespoon corn starch
2 tablespoons unsalted butter - in small bits 

Finishing Touches
Milk and sugar

Preheat oven to 400 F. Place a piece of parchment paper on a cookie sheet.

Prepare bottom crust and roll out to fit pie pan. In a large bowl, toss all filling ingredients together with a large wooden spoon. Spoon into prepared pie shell. Dab rim of shell with water (this will help glue top crust). Roll out top crust and arrange over filling. Crimp sides. Brush top and edges with milk and then sprinkle with sugar. Make vents in top. Place the pie pan on the cookie sheet and place the sheet on the lowest rack in the oven.

Bake for 15 minutes at 400 F. then reduce heat to 375 F. and continue baking until golden brown (and additional 20 to 30 minutes).

Cool well before serving.

Serves 6-8

© This is a Marcy Goldman/ original recipe
This recipe is for sole, personal use of visitors of BetterBaking.Com Online Magazine. Marcy Goldman/ recipes are for your enjoyment but not to be posted or reprinted without express permission of the author/baker. Thank you kindly for respecting my copyright and happy baking. BetterBaking.Com, established 1997.
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