betty crocker blueberry pie recipe

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The Best betty crocker blueberry pie recipe

Blueberry pie is one of those desserts I make year round, but it hits differently in summer when the berries are actually worth buying. I started with the Betty Crocker blueberry pie recipe years ago because it does not ask you to do anything complicated. You get a crust, a filling of fresh blueberries with sugar and a little cornstarch to thicken it, a squeeze of lemon to keep the flavor bright, and a bake time that leaves the center bubbling. That is it. No strange ingredients, no steps that require a pastry degree, and no reason to feel nervous about the crust.

My kids ask for this pie constantly. My youngest will eat around the crust and leave a clean ring on the plate, and my husband has decided that a slice still warm with vanilla ice cream on top counts as a reasonable breakfast on weekends. I bring it to cookouts, potlucks, and church dinners because it travels well and it feeds a crowd without much effort. It works for a birthday table just as well as it works on a Tuesday when the counter looks empty and you want something sweet in the house.

Blueberries bring real substance to a dessert. They are a fruit with fiber, vitamin C, and antioxidants, and using fresh berries keeps the filling from tasting like it came out of a can. I still use sugar, and I still serve it with ice cream, so I am not going to pretend this is health food. What I will say is that a homemade pie with real fruit in it feels better to put on the table than something from a box, and my family notices the difference.

Betty Crocker Blueberry Pie

4.7 from 1596 votes

A from-scratch double-crust blueberry pie with a flaky butter pastry and a juicy, lightly spiced filling that sets up cleanly. It is the kind of everyday pie that belongs on a summer table, and it slices best after a few hours of cooling.

Prep Time30 mins
Cook Time50 mins
Resting Time0 mins
Total Time2 hrs 20 mins
Servings: 8Cuisine: InternationalCalories: 400 kcal

🥘Ingredients

For the Pastry

2 1/4 cups all-purpose flour
1 tsp salt
2/3 cup cold unsalted butter, cut into 1/2-inch cubes
6 to 8 tbsp ice water

For the Blueberry Filling

5 cups fresh blueberries, rinsed and picked over
3/4 cup granulated sugar
1/4 cup cornstarch
1 tbsp fresh lemon juice
1/2 tsp ground cinnamon
1/4 tsp salt
1 tbsp unsalted butter, cut into small pieces

For the Top

1 tbsp milk or heavy cream
1 tbsp coarse sugar

👨‍🍳Directions

1Whisk the flour and salt together in a large bowl. Scatter the cold butter cubes over the flour and cut them in with a pastry blender until the mixture looks like coarse crumbs with a few pieces the size of small peas.
2Sprinkle 6 tablespoons of the ice water over the flour mixture and toss with a fork. Squeeze a handful of dough; if it holds together without crumbling, it is ready. Add the remaining water a tablespoon at a time only if needed.
3Turn the dough out onto a lightly floured surface and gather it into two flat disks, handling it as little as possible. Wrap each disk in plastic and refrigerate for at least 1 hour.
4Set an oven rack in the lower third of the oven, place a rimmed baking sheet on it, and heat the oven to 425°F. In a large bowl, toss the blueberries with the sugar, cornstarch, lemon juice, cinnamon, and salt. Let the mixture stand for 15 minutes, stirring once or twice, until the sugar draws out some juice.
5Roll one disk of dough into a 12-inch round on a floured surface. Ease it into a 9-inch pie plate, press it gently against the sides, and trim the overhang to about 1/2 inch. Roll the second disk into an 11-inch round and set it aside.
6Spoon the filling into the pastry-lined plate, scraping in all the juices, and scatter the butter pieces over the top. Lay the second round over the filling, trim the overhang, and press the two edges together. Crimp the rim and cut five or six 1-inch vents in the top crust.
7Brush the top crust with the milk and sprinkle evenly with the coarse sugar. Set the pie on the preheated baking sheet and bake for 20 minutes.
8Reduce the oven temperature to 375°F and continue baking for 30 to 35 minutes, until the juices bubble thickly through the vents and the crust is a deep golden brown. If the edges darken too quickly, shield them with strips of foil.
9Transfer the pie to a wire rack and cool for at least 3 hours before slicing so the filling can set. Store leftovers loosely covered at room temperature for up to 1 day, or refrigerate for up to 3 days.

🔧Equipment

9-inch pie plate
Large mixing bowl
Pastry blender or two knives
Rolling pin
Rimmed baking sheet
Wire cooling rack

📊Nutrition Facts (per serving)

🔥Calories: 400 kcal🧈Total Fat: 18g💛Saturated Fat: 11g❤️Cholesterol: 45mg🧂Sodium: 360mg🌾Total Carbs: 59g🥦Dietary Fiber: 3g🍬Sugars: 29g🥩Protein: 4g

📝Notes

Tips: Frozen blueberries work in the same quantity, but do not thaw them first, and add an extra tablespoon of cornstarch. Toss the berries gently so they stay whole. For a thicker slice, let the filling stand 20 minutes before it goes into the crust. Nutrition figures are estimates calculated from the ingredient list and will vary with portion size and the fruit used. This is a home-kitchen blueberry pie and is not affiliated with or endorsed by the Betty Crocker brand.

Watch Video Of How Betty Crocker Blueberry Pie Works

Betty Crocker’s blueberry pie recipe is one I keep coming back to because it is simple, dependable, and turns out well every single time. It works just as nicely for a holiday table as it does for a casual Sunday dinner with the family, and nobody ever turns down a slice. If you need a dessert that pleases a crowd without a lot of fuss, this is the one I reach for.

❓ Frequently Asked Questions About Betty Crocker Blueberry Pie

1. Can I use frozen blueberries instead of fresh?

Yes. Frozen blueberries work well, but do not thaw them first. Toss them straight from the freezer with the sugar and flour so the filling doesn’t turn watery, and add a few extra minutes to the bake time. Expect the filling to be a little looser than a fresh-berry version.

2. How do I keep the bottom crust from getting soggy?

Chill the dough-lined pan in the fridge for about 15 minutes before adding the filling, and keep the fruit from sitting in the shell too long. A heavy sprinkle of flour, cornstarch, or crushed crumbs on the bottom crust absorbs juice as the pie bakes. Baking on a preheated sheet pan also helps set the bottom quickly.

3. How do I know when the blueberry pie is done?

Look for a golden crust and filling that bubbles thickly through the vents or lattice near the center, not just at the edges. The center should look set rather than liquid when you nudge the pan. If the crust browns faster than the filling sets, tent the edges with foil and keep baking.

4. How long should the pie cool before slicing?

Let it rest on a wire rack for at least three to four hours, ideally until it reaches room temperature. Cutting early releases steam and gives you a runny slice. If you want clean wedges, chill the cooled pie for another hour before serving.

5. Can I make blueberry pie ahead of time or freeze it?

You can bake the pie a day ahead and store it loosely covered at room temperature. To freeze, assemble the unbaked pie, wrap it tightly, and freeze for up to two months, then bake from frozen with extra time and a foil shield on the crust. A fully baked pie also freezes well for up to a month.

6. What should I do if the filling is too runny?

Give it more cooling time first, since warm filling always looks looser than it will once set. If it still weeps after the pie has cooled, the fruit likely gave off more juice than the thickener could handle, so increase the flour or cornstarch by a tablespoon next time. A teaspoon of quick-cooking tapioca is another reliable fix for very juicy berries.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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