Can I tell you a secret? I don’t really like blueberries. I mean, I’ll eat them with yogurt and granola, but they’re just not my favorite. That is until I made this pie. I’ve made this Blue Ribbon Blueberry Pie for countless events and work functions, and I always get rave reviews. It’s even won a few ribbons! The slightly sweet buttery crust and the hint of cinnamon in the filling make this pie irresistible.

 
While it may seem more straightforward just to buy a pre-made crust, don’t do it! The crust makes all the difference. In fact, this pie crust is so good that I even use it for other fruit-based pies. If you’re feeling fancy, you can make pie crust cutouts. However, I usually use a solid sheet of crust for the topper. Prepare to impress your in-laws or co-workers with this dessert. Or, if you’re like me, just make this pie because it’s delicious.

Blue Ribbon Blueberry Pie

Time: 1 hour + 1 hour bake time
Serves: 8

Filling Ingredients

¾ cup sugar
2 tablespoons cornstarch
½ teaspoon ground cinnamon
½ cup water
3 cups blueberries
1 tablespoon fresh lemon juice

Pastry Ingredients

4 cups all-purpose flour
2 tablespoon sugar, plus extra for topping pie
2 teaspoon salt
1 ½ cup cold shortening (I recommend Criso- Butter Flavor)
2 eggs
4 tablespoons water
1 tablespoon vinegar

Directions

 
1. Filling: Combine sugar, cornstarch, cinnamon, and water. Add to a saucepan and heat rapidly until thickened. Set aside to cool as you prepare the pastry. Once cooled add the berries and lemon juice.

 
2. Preheat the oven to 425 degrees.

 
3. Crust: Combine flour, sugar, and salt. Cut in shortening with a fork. Whisk together egg, water, and vinegar. Add to flour mixture tossing lightly with a fork. Turn out onto a lightly floured cutting board and using your hands combine dough. Separate into two single crusts. Line the bottom of a pie plate with one of the crusts.

 
4. Pour filling into dough-lined pie pan, and sprinkle lemon juice over the filling. Adjust top crust, cut vents (cut a few slits in the top crust) and crimp edges of pie crust. Sprinkle top lightly with sugar. Place pie onto a baking sheet and into the oven for 20 minutes. Reduce heat to 350 degrees and bake for an additional 20 – 25 minutes. Allow pie to cool before cutting.

When you make this, be sure to save at least one piece, and give it to someone you like or want to impress. They will be convinced that you’re a baking genius!