Cup Blueberry Pie

Availability: Out of stock

Yield : 4 Cup Pies
For the crust:
  • 2 cups all-purpose flour, sifted
  • 1 teaspoon salt
  • 3/4 cup shortening or room temperature butter
  • 4-5 tablespoons ice water

For the blueberry filling:
  • 1 1/4 cups white sugar
  • 3 tablespoons quick-cooking tapioca
  • 1/2 teaspoon cinnamon
  • 3 cups blueberries
  • 1 tablespoon butter

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Additional Info
Cook Time: 35 minutes
Yield : 4 Cup Pies

Preheat the oven to 400°F.

Prepare the crust:
  • Sift flour together with salt. With a pastry blender, cut butter into the flour mixture until it looks coarse and crumbly.
  • Add ice water 1 tablespoon at a time, tossing with a fork each time. Dough should be moist enough to hold together but not sticky.
  • Shape into a ball and divide in half.
  • To create the bottom crust, lightly flour a flat surface and roll one half of the dough into a circle. Lightly flour the large side of the dough cutter, and cut 4 crusts. Transfer to the pie pan.
  • Repeat for the top crusts. If a decorative top is desired, use the small side of the dough cutter. For a plain top, use the large side of the cutter. If using a plain top, be sure to cut slices into the top crust, near the center, to allow venting.

Prepare the filling:
  • Mix together sugar, tapioca, and cinnamon. Combine with blueberries and top with lemon juice.
  • Pour mixture into crusts. Carefully top with top crusts. Fold top crust edges under the bottom crust to seal. For a shiny, golden crust, beat together 1 teaspoon water with 1 egg yolk, then brush over tops.
  • Bake 30 to 35 minutes, until the filling is bubbly and the crust is golden brown.

  • Note from the Baking Experts:Use your favorite recipes to make cup pies; the cup pie baking pan will accommodate recipes with approximately 3 cups of filling. Bake times may need to be shortened.

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