From-Scratch Blueberry Pie

A summertime classic here in the Midwest. I won a blue ribbon at the country fair for a mixed berry version with this crust recipe. Serve topped with vanilla bean ice cream for the deluxe version.


3 cups unbleached, all-purpose flour

1 teaspoon salt

5 tablespoons whole milk

1 egg

1 teaspoon white vinegar

1 ½  cups lard (or shortening, if you prefer)

5 cups fresh blueberries (For the mixed berry version, use 2 C. blueberries, 2 C. raspberries, and 1 C. blackberries)

1 cup sugar

5 Tablespoons unbleached, all-purpose flour

1 teaspoon almond extract

1 teaspoon vanilla extract


In a medium bowl, mix the 3 cups of flour and salt together. Whisk the egg and milk and vinegar together in a small bowl until well incorporated. Pour over the flour mixture and stir well. Using a pastry blender, cut in the lard until the mixture is the size of peas. Form into a ball and wrap in plastic wrap. Refrigerate for one hour. 

Just before the one hour is up, in a large bowl, toss the blueberries in the sugar, 5 T. flour, and two extracts. Remove crust from the fridge and divide it in half. On a well-floured surface, roll out each half of the dough, making a circle large enough to fit your pie pan. Line the pan with one of the circles. Pour in the blueberry mixture and top with the second circle. Trim and crimp the edges well and then poke holes all over the top of the pie with a fork to allow steam to vent. (For an added touch, I also cut a small heart in the middle of the crust using a small paring knife.) Bake at 350° for one hour until the crust is lightly golden. Always a hit!

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