Total Time
1hr 10mins
Prep 25 mins
Cook 45 mins

Fruit pie for the perfect anytime dessert. You may be better off to do two pies

Ingredients Nutrition

Directions

  1. Heat oven to 400°F Combine 2 cups flour and salt in large bowl; cut in butter until mixture resembles coarse crumbs. Stir in enough water with fork just until flour is moistened.
  2. Divide dough in half; shape each half into ball. Flatten slightly. Wrap 1 ball of dough in plastic food wrap; refrigerate. Roll out remaining ball of dough on lightly floured surface into 12-inch circle. Fold into quarters. Place dough into 9-inch pie pan; unfold, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pan.
  3. Combine sugar, 2 tablespoons flour, nutmeg and cinnamon; mix well. Stir in blueberries. Spoon blueberry mixture into prepared pie crust.
  4. Roll out remaining ball of dough on lightly floured surface into 12-inch circle. Cut out decorative shapes in dough using a small cookie cutter. Place dough over filling. Seal, trim and crimp or flute edge. Cover edge of crust with 2-inch strip of aluminum foil so it don't burn.
  5. Bake for 35 minutes; remove aluminum foil. Continue baking for 10 to 20 minutes or until crust is lightly browned and juice begins to bubble through cut-outs in crust.
  6. Cool pie 30 minutes; serve warm. Store refrigerated.
  7. TIP::: If fresh blueberries are unavailable, substitute frozen blueberries and increase baking time by 15 minutes.

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