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Blueberry Pie


from Betty Crocker's 40th Anniversary Cookbook

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  • 2 9" pie crusts
  • 3/4 cup sugar
  • 1/4 cup flour
  • 1/2 teaspoon cinnamon
  • 6 cups fresh blueberries or frozen, thawed
  • 1 teaspoon lemon juice
  • 1 tablespoon butter or margarine


Servings 6
Preparation time 15mins
Cooking time 60mins


Step 1

Preheat oven to 425F. Place one pie crust into 9" pie plate. Mix sugar, flour and cinnamon in a large bowl. Stir in blueberries. Sprinkle with lemon juice and then dot with butter or margarine. Cover with second pie crust; seal and flute edges. Cut slits in top crust. Cover edge of pie with 2-3" strips of foil to prevent excessive browning. Remove foil during last 15 minutes of baking. Bake for 35-45 minutes or until crust is brown and juice begins to bubble through slits on crust.

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