This blueberry pie recipe is right from scratch. It smell amazing when it is baking and is wonderful on its own or served with a scoop of vanilla ice cream.
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Preheat oven to 400 degrees F.
Make the pie crust first.
Begin by placing the water in the freezer to cool for about 10 minutes.
To make a pie crust you will need a clean, flat counter top.
To know exactly what size to roll your crust, just be sure that it is slightly bigger than your pie plate.
Sift the flour into bowl and mix together with the salt.
Cut in butter with a pastry cutter.
You can also use two butter knives if you don't have a pastry cutter.
Continue to cut work the mixture until it resembles the texture of coarse cornmeal.
Now, use a fork to mix in the cold water until it is just incorporated.
It's okay if you see little specks of butter, and flour and the dough is not smooth.
Use clean hands to form the dough together to form a ball.
Cut the ball into two pieces and store one in a bowl with a cloth over top so it does not dry out.
Sprinkle your working surface with a bit of flour, and keep the flour nearby in case your dough gets sticky you can add more on top of the dough and also on your rolling pin.
Flatten your ball down into a disc.
Use your rolling pin to roll out dough. Push from the center and roll evenly to the edges. Keep rolling and try to make a circle. If it is not perfect, it won't matter.
Don't overwork the crust.
Gently transfer the dough onto your pie plate being careful not to stretch it and fit it to the bottom and up the sides of the pie plate.
Wash the berries, put them into a large bowl and sprinkle with lemon juice.
In a small bowl, stir together the sugar, flour salt and cinnamon. Add to the berries and stir well to coat.
Pour into berry mixture into the pie crust and dot with the butter.
Roll the second ball of crust dough into a circle that is bigger than your pie plate.
To get it onto the pie, roll it up on your rolling pin, then 'unroll' it onto the filled pie.
Crimp the edges of the bottom and top together to seal shut.
Cut slits in top of crust to allow steam to escape.
BAKE for 35 minutes or until golden.
During the baking process, tent the with aluminum foil to prevent over browning, if the pie is browning too quickly.
Also, sometimes a pie will drip when baking, so as a precaution, place a piece of aluminum foil large enough to fit under the pie on the lower rack to catch any possible drippings.
Serve with vanilla ice cream, if desired.