Today I’m sharing this blueberry pie recipe that has been in our family for three generations. Check out this easy pie crust technique using cookie cutters!
Before we were even halfway through eating this pie (yes, the two of us finished the whole thing by ourselves in a two day time period) and Pat asked, “So when are you going to make another one?” I have been making this blueberry pie recipe since I was five years old. Seriously. The recipe is from a well-thumbed Betty Crocker cookbook that was passed down from my grandma. My mom still has the original, but my version of the recipe is on a floury, blueberry-stained index card. Before I mastered the lattice crust, I did most of my pies using a cookie cutter. This technique is very forgiving – if you don’t roll your dough out evenly, or the dough breaks and you have to piece it together – you won’t even notice it on the final product! I hope you enjoy it as much as three generations of my family has.
Get the blueberry pie recipe after the jump!
Three Generation Blueberry Pie Recipe & Easy Decorative Crust Technique Recipe
Today I’m sharing this blueberry pie recipe that has been in our family for three generations. Check out this easy pie crust technique using cookie cutters! Adapted from the 1978 Betty Crocker Cookbook
- Category: Dessert
- 1/2 c. + 2T. sugar
- 1/3 c. flour
- 3/4 tsp. cinnamon
- 1/4 tsp. nutmeg
- 5 c. blueberries (fresh or frozen)
- 1.5 T lemon juice
- Prepare dough recipe of your choice and layer one crust in a 9 inch pie plate with about 1 inch hanging over the edges. As I mentioned in my rhubarb pie post, the best pie crust recipe I’ve ever used is from Cook’s Illustrated, which requires a paid subscription to access (worth every penny). Preheat oven to 425F.
- 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 425F, without opening the oven, reduce heat to 350F and bake for another 30 minutes.