Blue Ribbon Blueberry Pie

Blue Ribbon Blueberry Pie

Makes 8 servings


  • Crust
  • 2 cups all-purpose flour
  • ¼ tsp salt
  • 1/3 cup cold butter
  • 1/3 cup solid shortening
  • 5-6 tbsp cold water, about
  • Filling
  • ½ cup granulated sugar
  • 2 tbsp all-purpose flour
  • ¼ tsp each ground nutmeg and ground cinnamon
  • ¼ tsp salt
  • 1 tsp pure vanilla extract
  • 6 cups fresh blueberries
  • 1 tbsp butter, cut up


  1. Preheat oven to 400 degrees F. Mix flour and salt. Cut in butter and shortening with a pastry blender until mixture resembles coarse crumbly meal. Stir in enough water with a fork to just moisten. Divide dough in half and shape each into a ball. Flatten slightly. Roll each on a floured surface to a 12-inch circle. Place one crust into a 9-inch pie pan; press onto a bottom and sides. Trim crust, leaving a ½ inch overhang.
  2. Mix sugar, flour, nutmeg, cinnamon and salt. Stir in vanilla and blueberries. Spoon mixture into crust. Dot with butter. Top with second crust. Cut several slits on top to vent. Seal, trim and flute edge. Place on a baking sheet. Bake 55 minutes or until crust is browned and juice is bubbling. (Cover crust with foil if it’s browning too fast) Remove from oven; cool 30 minutes. Serve warm. Refrigerate leftovers.