A blueberry pie recipe that has been in our family for three generations. The all-butter pie crust is beautifully-decorated with a herringbone technique. Adapted from the 1978 Betty Crocker Cookbook
My pie dough recipe or one of your choosing
If making a traditional (non-lattice) pie crust, you’ll need one batch of my all-butter pie dough. If making a lattice or herringbone crust, you’ll need an additional half batch to ensure you have enough dough. If you want to do a lattice crust plus additional decorations like the braids or shapes you see on the pie here, you’ll want a double batch of all butter pie dough.