Think Spring: Blueberry Pie

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March 4, 2015

Are you sick of winter? I know I am! This time of year I start thinking about some of my favorite summer time desserts, especially ones that might have fresh or even frozen fruits that I can get my kids to eat. This blueberry pie recipe is quick, easy and so delicious. Of course it’s better served warm with a scoop of vanilla ice cream on top!

Pie Crust

(you can also purchase a frozen pie shell)


  • 1 1/4 cups all-purpose flour
  • 1/3 cup shortening
  • 4 to 5 tablespoons cold water
  • 1/4 teaspoon salt


  1. Stir together flour and salt.
  2. Mix in shortening a little at a time.
  3. Sprinkle 1 tablespoon water over mixture, work in.
  4. Repeat moistening dough using 1 tablespoon at a time until dough is moistened.
  5. Form dough into ball.
  6. On lightly floured surface use your hands to slightly flatten dough.
  7. Roll dough from center to edges into a circle about 12 inches in diameter.
  8. Wrap dough around rolling pin and transfer into a 9 inch pie pan.
  9. Trim pastry to 1/2 inch beyond edge of pie plate, crimp edge.

Blueberry Filling


  • 3/4 cup sugar
  • 1/3 cup all-purpose flour
  • 2 teaspoons lemon zest
  • 1 tablespoon lemon juice
  • 5 cups fresh or frozen blueberries


  1. In large mixing bowl stir together the sugar, flour, lemon zest and lemon juice.
  2. Add blueberries.
  3. Gently stir ingredients together.
  4. Transfer mixture into pie shell.

Crumb Topping


  • 1/2 cup all-purpose flour
  • 1/2 cup packed brown sugar
  • 1/3 cup oats (optional)
  • 3 Tablespoons butter


  1. Mix together flour, brown sugar and oats.
  2. Cut in butter until resembles coarse crumbs.
  3. Spread over pie filling until edges are covered.
  4. Cover edge of pie with foil to prevent browning.
  5. Bake pie at 375 degrees for 25 minutes for fresh fruit and 50 minutes for frozen fruit.
  6. Remove foil. Bake for 20 to 25 more minutes for fresh fruit or 20 to 30 minutes for frozen fruit.
  7. Cool on wire rack.

And as always, enjoy!

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