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Blueberry Pie

Blueberry Pie

A very easy pie crust makes for a very quick dessert.
Course Desserts
Diet Vegan
Prep Time 30 minutes
Cook Time 1 hour
Servings 1 9″ pie crust


Dough for 1 x 9" pie

  • 1 1/2 c flour
  • 1/4 tsp salt
  • 1/4 tsp sugar
  • 1/2 c + 1 tbsp vegetable shortening
  • 1/4 c milk

Pie Filling

  • 3/4 c sugar
  • 1/4 c cornstarch
  • 2 tsp lemon zest
  • 1/4 tsp cinnamon
  • 1/4 tsp allspice
  • 1/8 tsp salt
  • 6 c blueberries


  • 1 dough recipe as above
  • 1 egg yolk
  • 1 tbsp cream
  • 1 tbsp sugar coarse is best if you have it.



  • Whisk together the flour, salt and sugar.
  • Cut in shortening with 2 knives or pastry cutter.
  • Drizzle the milk over the flour and mix together with a fork; don't over mix. Form into a ball.
  • Sprinkle a little flour over a clean tea towel and place the ball of dough in the centre.
  • Roll dough out until it is slightly larger than the size of your pie plate.
  • Use the tea towel to help place dough over pie plate; cut extra dough and fix any holes.

Pie Filling

  • Bring to a boil the sugar, cornstarch, zest, spices and 1/2 the blueberries – simmer for five minutes or until thickened.
  • Remove from heat, add remaining blueberries and spoon into prepared crust.
  • Refrigerate until lattice dough is ready.


  • Prepare dough as above and roll out.
  • Cut 10 x 3/4 " strips.
  • Place 5 strips evenly spaced over the filled pie.
  • Carefully fold back strips #2 and #4 and lay another strip perpendicular to them. Unfold #2 and #4 over new strip. Carefully fold back #1 #3 and #5 and lay a 2nd perpendicular strip. Continue in this fashion, keeping spacing even.
  • Trip extra hanging strip dough to 3/4" and tuck under the edge of the pie. Pinch edge of pie to make a pretty edge.

Egg Wash

  • Mix egg with cream and brush over pie dough.
  • Sprinkle with sugar.


  • Refrigerate 2 minutes before baking.
  • Preheat oven to 400F – position oven racks to lower 3rd of oven and place a baking sheet on the rack.
  • Bake chilled pie on hot baking sheet for 20 minutes.
  • Reduce heat to 350F and continue to bake for 40-50 minutes. If browning too quickly, place a piece of foil over pie.
  • Cool 2-3 hours before cutting to allow filling to set.


To make the recipe vegan, just use non-dairy milk and skip the lattice egg wash.
Also, the lattice strips will be wider than what’s showing in the picture – I had used 1 batch of dough for 2 pies, so had to make strips thinner.