Best 2 Betty Crocker Classic Blueberry Pie Recipes
Indulge in the classic charm of Betty Crocker's Blueberry Pie, a timeless dessert that embodies the spirit of homemade goodness. This iconic pie features a flaky, golden-brown crust that encases a luscious filling of plump, juicy blueberries, bursting with sweet-tart flavor. Each bite offers a harmonious blend of textures, from the crisp crust to the tender, juicy berries. Whether you're a seasoned baker or just starting, this recipe guide will lead you through the steps of crafting this delectable treat, from selecting the perfect blueberries to achieving that perfect crust. Along with the classic blueberry pie recipe, you'll also find variations that cater to different dietary preferences, such as a gluten-free version and a sugar-free version, ensuring that everyone can enjoy this quintessential dessert.
Check out the recipes below so you can choose the best recipe for yourself!
CLASSIC BLUEBERRY PIE
This Classic Blueberry Pie is amazingly delicious without the fuss of peeling and pitting needed for other fruit pie recipes. Plus, our blueberry pie recipe from scratch is easier than you think and a great way to celebrate summer. When selecting your blueberries, look for ones that are uniform in size with a smooth exterior. No stress if you don't have fresh blueberries, frozen blueberries work just as well in this homemade blueberry pie. Eliminate some elbow grease and cut down on time, pick up Betty Crocker™ pie crust mix. Enjoy a slice, or two!
Categories Dessert
Time 2h
Yield 8
Number Of Ingredients 10
Steps:
- In medium bowl, mix 2 cups flour and the salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
- Gather pastry into a ball. Divide in half; shape into 2 flattened rounds on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
- Heat oven to 425°F. With floured rolling pin, roll one round into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.
- In large bowl, mix sugar, 1/2 cup flour and the cinnamon. Stir in blueberries. Spoon into pastry-lined pie plate. Sprinkle any remaining sugar mixture over blueberry mixture. Sprinkle with lemon juice. Cut butter into small pieces; sprinkle over blueberries. Cover with top pastry that has slits cut in it; seal and flute. Cover edge with 2- to 3-inch strip of foil to prevent excessive browning.
- Bake 35 to 45 minutes or until crust is golden brown and juice begins to bubble through slits in crust, removing foil for last 15 minutes of baking. Cool on cooling rack at least 2 hours.
Nutrition Facts : Calories 440, Carbohydrate 65 g, Cholesterol 0 mg, Fat 3 1/2, Fiber 4 g, Protein 5 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 300 mg, Sugar 30 g, TransFat 0 g
BETTY CROCKER CLASSIC BLUEBERRY PIE
Steps:
- Heat oven to 425°F. With floured rolling pin, roll one round into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. In large bowl, mix sugar, 1/2 cup flour and the cinnamon. Stir in blueberries. Spoon into pastry-lined pie plate. Sprinkle any remaining sugar mixture over blueberry mixture. Sprinkle with lemon juice. Cut butter into small pieces; sprinkle over blueberries. Cover with top pastry that has slits cut in it; seal and flute. Cover edge with 2- to 3-inch strip of foil to prevent excessive browning. Bake 35 to 45 minutes or until crust is golden brown and juice begins to bubble through slits in crust, removing foil for last 15 minutes of baking. Cool on cooling rack at least 2 hours.
Tips:
- Use fresh or frozen blueberries: Fresh blueberries are ideal, but frozen blueberries can also be used. If using frozen blueberries, thaw them before using.
- Don't overmix the dough: Overmixing the dough will make it tough. Mix just until the ingredients are combined.
- Chill the dough before rolling it out: Chilling the dough will make it easier to roll out and prevent it from shrinking in the oven.
- Don't overfill the pie plate: Overfilling the pie plate will make the pie difficult to seal and will result in a messy pie.
- Bake the pie until the crust is golden brown and the filling is bubbling: The pie is done baking when the crust is golden brown and the filling is bubbling. A toothpick inserted into the center of the pie should come out clean.
Conclusion:
Betty Crocker's Classic Blueberry Pie is a delicious and easy-to-make pie that is perfect for any occasion. With its flaky crust and sweet and tangy filling, this pie is sure to be a hit with everyone who tries it. So next time you're looking for a classic dessert, give Betty Crocker's Classic Blueberry Pie a try. You won't be disappointed.
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