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Betty Crocker Blueberry Pie

A classic blueberry pie that balances sweetness and tartness, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 230
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 cups fresh blueberries
  • 1 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon lemon juice
  • 1 teaspoon ground cinnamon
  • 1 tablespoon butter cut into small pieces
  • 1 package refrigerated pie crusts 2 crusts

Equipment

  • 9-inch pie plate
  • Rolling pin
  • Mixing bowls
  • Measuring cups and spoons
  • Whisk
  • Pastry brush

Method
 

  1. Preheat the oven to 425°F (220°C).
  2. In a mixing bowl, combine the blueberries, sugar, cornstarch, lemon juice, and cinnamon.
  3. On a lightly floured surface, roll out one pie crust to fit your pie plate.
  4. Transfer the rolled crust into the pie plate, pressing it gently to fit.
  5. Spoon the blueberry mixture into the crust and dot with butter pieces.
  6. Roll out the second pie crust and place it over the filling. Crimp the edges to seal and cut slits in the top for steam to escape.
  7. Bake in the preheated oven for 40 to 45 minutes, or until the crust is golden and the filling is bubbly.
  8. Allow the pie to cool for at least 2 hours before slicing.

Notes

This pie can be served warm or at room temperature and pairs well with vanilla ice cream.