During our Disney trip, I kept thinking about blueberry pie. If I’d had the ingredients I would have baked one right there in the hotel room. It did have a full kitchen that was a bit nicer than the one I’m in now, but we had no car and were limited to the groceries we picked up during a 15 minute stop on the way from the airport. So I had to wait until I got home to bake Double Crust Blueberry Pie. It was worth it.
This is adapted from a recipe in the Southern Living Ultimate Cookbook, and it has all the things I like in a blueberry pie – lemon juice, cinnamon and a little bit of butter. It’s also simple since you just mix the dry ingredients in a bowl and toss with the berries.
Because I made this late in the day yesterday and still needed to make an actual meal for dinner, I saved time by using roll-and-bake pie dough. In this recipe, the crust doesn’t get par-baked and the pie only gets baked for 40 minutes, so I appreciated the predictability of the roll-and-bake dough. The top crust was beautiful. The bottom crust was a little soggy, but we didn’t really mind because the top was so flakey and delicious. If you’re picky about the bottom crust or are baking for someone who is, you probably already know some tricks to keeping it crispy.
Finally, the pie was a little on the runny side. Okay, a lot runny — but still pretty and delicious. The photo below was after a night spent in the refrigerator so it was a little firmer, but it’s still not a stiff pie.
After I baked this, I found another version of the original recipe on Recipezaar, where people said using 1/2 cup of flour helped curb the runniness.
Double Crust Blueberry Pie
- 1 unbaked pie shell for two crusts or 1 pack unroll and bake pie crust
- 6 cups fresh blueberries approximately
- 1 1/2 tablespoons fresh lemon juice
- 3/4 cup granulated sugar
- 3 tablespoons lightly packed brown sugar
- 1/2 teaspoon cinnamon
- 1/8 teaspoon salt
- 1/3 cup all purpose flour to 1/2 cup updated -- I use 1/2 cup
- 2 tablespoons unsalted butter cup into small chunks or thin slices
- 1 egg lightly beaten
- Optional: Sugar for decorating large grained
- Preheat oven to 400 degrees F.
- Unroll one roll of pie dough and line a 9 inch ungreased deep dish pie plate as directed on box. If you are woried about a soggy bottom, brush some beaten egg over the pie dough.**
- In a large bowl, toss the blueberries with the lemon juice.
- In a second bowl, thoroughly mix together both sugars, cinnamon, salt, and flour. Pour dry mixture into the bowl with the berries and toss to coat. Empty the coated berries into the dough lined pie dish. Scatter bits of butter over the top of the berries
- Unroll second roll of dough and lay over the berries. Seal edges and crimp. Cut slits in top of dough.
- Brush dough with some of the lightly beaten egg. Sprinkle with sugar.
- Place pie on center rack of a hot oven. To be safe, place a cookie sheet on lower rack in case there are drips (I didn’t have any). Bake pie for 40 minutes or until top is golden brown.
Latest Double Crust Blueberry Pie Photo!
I also make this as a 6 inch pie using 1/3 of the ingredients.