Two-Crust Blueberry Pie | Ontario Agricultural College

Two-Crust Blueberry Pie

Fresh blueberries grown in Canada.

Ingredients 

  • pastry for a two-crust pie*
  • 1 cup sugar
  • 5 tbsp cornstarch
  • 3.5 cups frozen blueberries**
  • 1 tbsp lemon juice
  • 1 tbsp butter
  • vanilla ice cream 

Directions

1. Line a 10" pie plate with half of the pastry.

2. Mix together the sugar and cornstarch and combine with the berries. Turn into the pastry-lined pie plate. Sprinkle with the lemon juice and dot with the butter.

3. Cover the berries with the top crust. Seal and flute edges. Make slits in the top crust to allow steam to escape.

4. Bake at 450F for 20 minutes. Reduce the heat to 350F and bake for 50 to 65 minutes longer, or until the filling is thickened. You should be able to see it bubbling through the slits in the top of the pie crust. Be sure to place a drip catcher under the pie as it is likely to bubble over. 

5. Serve warm or cool (my preference is warm with a scoop of ice cream!).

This recipe was  adapted from 'Wild & Wonderful Blueberries' by Helen Webber and Marie Woolsey, p.43.

*Use your favourite recipe or save time and headaches and buy the crust! That's okay, too!
**If you are using fresh berries use 1/4 cup of flour instead of the cornstarch.

OAC Dean's Office staff tried this for themselves and offered up a few suggestions:

  • Pie pastry can be tough to master, don't be discouraged if it isn't perfect. It will still taste great.
  • Substitute blueberries for another fruit such as raspberries, blackberries, or, better yet, mix them together for a brambleberry pie.
  • Have fun with the top crust, we chose a lattice pie crust but the possibilities are endless! (search decorative pie crust tops on your favourite browser.). 

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