Three Generation Old Fashioned Blueberry Pie Recipe
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
- Prep Time: 20
- Total Time: 20 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
Ingredients
Scale
- 1/2 cup sugar
- 1/2 cup flour
- 3/4 teaspoons cinnamon
- 1/4 teaspoons nutmeg
- 5 cups (24 ounces) blueberries (fresh or frozen)
- 1 1/2 tablespoons lemon juice
My pie dough recipe or one of your choosing
Instructions
- Prepare dough recipe of your choice and layer one crust in a 9-inch pie plate with about 1 inch hanging over the edges. If you need a suggestion, my favorite pie crust recipe is this all-butter pie dough. Preheat oven to 425° Fahrenheit.
- Toss blueberries with sugar, flour, cinnamon, and nutmeg. Sprinkle over lemon juice. Place in prepared pie dish.
- Making the pretty crust in the photos is simple. Pick a simple-shaped cookie cutter – like a flower or a scalloped circle – and press it into pie dough rolled out on a floured surface to about 3/16th of an inch thick. Layer the cut out shapes one after the other, starting at the outside of the filled pie dish. Finish by rolling up and pinching the dough that is hanging over the edge from step 1.
- Bake for 30 minutes at 425° Fahrenheit, without opening the oven, reduce heat to 350° Fahrenheit and bake for another 30 minutes.
Notes
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.
Find it online: https://asideofsweet.com/blueberry-pie-recipe-herringbone-crust/
