Grandma's Blueberry Pie | This simple recipe for my grandma's blueberry pie is a summer classic! Perfect for 4th of July. #easy #summer #dessert #recipe #4thofjuly #blueberry #pie |

Grandma’s Blueberry Pie

  • Author: Nicole Gaffney (
  • Prep Time: 1 hour
  • Cook Time: 1 hour
  • Total Time: 2 hours
  • Yield: 1 pie / 8-10 servings 1x
  • Category: pie
  • Method: baked
  • Cuisine: American


This recipe for my grandma’s blueberry pie is a summer staple in our house. It’s simple and pure, just like my grandma made it, and really lets the blueberries shine. This simple recipe for my grandma’s blueberry pie is a summer classic! Perfect for 4th of July.



For the Crust

  • 3 cups all purpose flour
  • 1 teaspoon salt
  • 2 tablespoons sugar
  • 3/4 cup (12 tablespoons or 1 1/2 sticks) cold butter, cut into small cubes
  • 6 tablespoons cold vegetable shortening*
  • 6 tablespoons to 1/2 cup ice water, or more as needed
  • 1 egg, beaten
  • 1 tbsp coarse sugar, optional

For the Filling

  • 3 pints fresh blueberries, washed and patted dry
  • 1/2 cup granulated sugar
  • 1/4 cup cornstarch
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 2 tablespoons butter
  • Vanilla ice cream for serving


Make the Crust

  1. Combine the flour, salt and sugar in a medium bowl. Add the butter and shortening, then use a pastry cutter or fork to break down the fat until it becomes the size of peas. It’s important for the fat to stay cold during this process, so if it starts getting soft, place the bowl in the freezer for a few minutes before continuing.
  2. Pour 6 tablespoons of water over the flour and mix gently with a rubber spatula or wooden spoon until the dough just starts to form a shaggy mass. Add more water one tablespoon at a time as needed for the dough to come together, then use your hands to press it into a loose ball. Resist the urge to knead and squish – overmixing will make it tough. The dough should not be sticky, and you should be able to see the pieces of butter and shortening flecked throughout.
  3. Split the dough into two balls, then gently shape them into flattened discs. It’s important to shape them well now so they roll out nice and round later. Wrap them each in plastic, then refrigerate for a minimum of 30 minutes or up to two days. For longer storage, wrap tightly and freeze for up to 6 months.

Make the Filling

  1. Add the blueberries, sugar, cornstarch, cinnamon and salt to a large bowl, then mix to combine. Set aside while you roll out the dough.

Assemble and Bake

  1. Preheat the oven to 350 degrees
  2. When the dough has rested and chilled, remove one disc at a time, unwrap and place on a generously floured work surface. If the dough has been in the refrigerator for more than 3 hours, you’ll need to let it soften on the counter for about 10 minutes or so, otherwise it will be too hard to roll.
  3. Dust a rolling pin with flour and begin to roll out the dough, rotating it 1 inch after every 1-2 rolls. This will help ensure the dough doesn’t stick to the counter, and will also keep it in a round shape. Use a measuring tape or the pie plate to determine when the dough has reached the right circumference. It should measure about 3 inches larger than the pie plate. If the dough doesn’t roll out perfectly round, use a knife or a pizza cutter to trim the edges and even it out.
  4. Carefully roll the dough onto the rolling pin and use it to transfer to a 9-inch pie plate, then gently press it in to fit.
  5. Pour the blueberries over the crust, then dot the top with 2 tablespoons butter. Remove the second disc from the fridge and roll out the same way as the bottom. If desired, you can use a small cookie cutter to cut out some fun shapes in the crust at this point, or you can wait and cut slits right before baking.
  6. Use the rolling pin to transfer it over top to cover the filling. Use your fingers to pinch together the edges of the top and bottom crust to seal in the filling, then use a pair of kitchen shears to snip off any excess, leaving about 1 inch of overhang on all sides.
  7. Tuck and roll the overhang under, then use your fingers or a fork to crimp the edges. Cut a few slits to vent the top if you didn’t cut out shapes, then brush all over with the egg wash. Sprinkle with coarse sugar if desired, then bake until the crust is deep golden brown and the filling is bubbling, about 1 hour or longer.
  8. Allow the pie to rest for at least 30 minutes, but 1-2 hours is better. Cut into slices and serve warm with vanilla ice cream.


  • *I prefer non hydrogenated vegetable shortening such as Spectrum Organic


  • Serving Size: 8

Keywords: 4th of july, summer, blueberries, pie, easy, simple