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“I love the taste of mouth watering Fresh Blueberry Pie! Yum! This blueberry pie is probably the best I have ever tasted. I hope you will enjoy it, too! I do not use the refrigerated pie crust when making this pie, I use Classic Pie Crust, Idiot Proof Step-By-Step Photo Tutorial. A NOTE to those who have made this pie before, I have increased the amount of flour in the ingredients list from 1/3 cup to 1/2 cup.”
READY IN:
50mins
SERVES:
8
YIELD:
1 pie
UNITS:
US

Ingredients Nutrition

Directions

  1. SPRINKLE berries with lemon juice; set aside.
  2. FIT half of pastry in a 9-inch pieplate according to package directions.
  3. COMBINE 1 cup sugar and next 3 ingredients; add to berries, stirring well.
  4. Pour into pastry shell, and dot with butter.
  5. UNFOLD remaining pastry on a lightly floured surface; roll gently with rolling pin to remove creases in pastry.
  6. Place pastry over filling; seal and crimp edges.
  7. Cut slits in top of crust to allow steam to escape.
  8. Brush top of pastry with beaten egg, and sprinkle with 1 teaspoon sugar BAKE at 400° for 35 minutes or until golden.
  9. Cover edges with aluminum foil to prevent overbrowning, if necessary.
  10. Serve with vanilla ice cream, if desired.

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