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.

From Scratch Blueberry Pie
Ingredients
Pie Crust
- 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
Pie Filling
- 5 cups fresh blueberries
- 1 cup sugar
- 5 tablespoons unbleached all-purpose flour
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
Instructions
- In a medium bowl, mix the 3 cups of flour and salt together.
- In a small bowl, whisk the egg, milk and vinegar together 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 tablespoons flour, and the almond and vanilla extracts.
- Preheat oven to 350°
- Remove the pie 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. 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. (You can also cut the circle for the top into strips and create a lattice pattern.)
- Bake at 350° for one hour until the crust is lightly golden.
Notes
If you liked this recipe, you can find more like it in my cookbook “Come and Get It!” Available on Amazon.
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Photo by Levi Guzman on Unsplash