Blueberry Pie

Considered as one of the easiest pies to make, try out this classic Blueberry Pie this season.

8 servings

Easy 40 minutes

Ingredients

Ingredients

for this recipe Blueberry Pie

Pie Crust:

1 Shirriff Pie Crust
4 tbsp. / 60 g. Butter, cold
3-5 tbsp. Cold water

Filling:

4 cups fresh blueberries
1/4 cup granulated white sugar
2 tbsp. lemon juice
1 tsp. lemon zest (optional)
2 tbsp. cornstarch
1/4 tsp. salt

Preparation

Preparation

1

Preheat oven to 425°F/220°C. In a large bowl combine blueberries, sugar, lemon juice and zest (if using), cornstarch and salt. Let filling sit at room temperature. 

2

Prepare the pie crust as instructed on the package. Fit the first dough into the pie plate and set aside. Roll out the second dough. Using a sharp knife or a pastry wheel, cut the dough into 8 even strips, 1” wide. 

3

Fill reserved pie shell with blueberry mixture. Space 4 of the cut strips over the filling horizontally. Lay the other 4 strips lengthwise. Trim any overhang and pinch dough together to seal.

4

Bake 45-50 minutes. If crust browns quickly, cover the edges with a foil ring. Set on a wire rack to cool for 3-4 hours before serving.