Blueberry Pie Recipe with the double crust recipe
Prep time
Cook time
Total time
The ONLY blueberry pie recipe you'll ever need, this is my mom's recipes she's made my whole life. This recipe is for a double pie crust for a 10" pie plate.
Recipe type: Dessert
Cuisine: American
Serves: 8 servings
  • 2 cups unbleached flour (just fluff & measure)
  • 1/2 teaspoon salt (blend into flour)
  • 1/3 cup butter (cold)
  • 1/3 cup vegetable solid shortening
  • Using a pastry blender - blend until all flour is absorbed
  • Now add 6 tablespoons ice water all at once
  • Quickly using a fork, mix well
  • Form a ball lightly with your hand. Cut the ball in half, place one-half covered in the fridge, roll the other half out over a lightly flowered surface with a rolling pin
  • Place the rolled crust in the pie plate - trim crust with scissors leaving a half-inch to hang over the rim.
  1. cups frozen or fresh blueberries
  2. cup sugar
  3. /4 cup tapioca
  4. /2 teaspoon cinnamon
  5. Place in the unbaked crust - pile high in the center
  6. Dot blueberries with a little butter near the center
  7. Roll remaining dough, fold in half gently placing over the filled pie
  8. Trim - leaving one-inch past edge of pie plate
  9. Turning extra dough under all around the edge, flute edge, cover with
  10. strips of foil. Add a small amount of milk to brown, make 4 small slits
  11. near center, top pie with a pinch of sugar.
  12. BAKE 425 preheated oven.  Bake until some blueberry juice starts bubbling
  13. Set timer 50 minutes, and every 5 minutes till done (mine takes 1 hr. 5 min.)
  14. Bake pie in the center of the oven.
Recipe by Created by Diane at