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A slice of blueberry pie on a white plate, showing a glossy deep‑purple blueberry filling and a golden, flaky crust with fork‑crimped edges. The slice is sharply focused, highlighting the texture of the crust and the sheen of the filling.

Aunt Becky’s Blueberry Pie

5 from 1 vote
This blueberry pie gives you a deep, flavorful filling and a crust that bakes up reliably golden every time. It’s straightforward to make, holds its shape when sliced, and delivers that honest, homemade blueberry pie taste without any extra fuss.
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Prep Time 45 minutes
Cook Time 45 minutes
Total Time 1 hour 30 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 382.7
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Classic Double‑Crust
  • 2 cups all‑purpose flour
  • ¾ tsp salt
  • ¾ cup cold Crisco® All‑Vegetable Shortening
  • 4 –8 Tbsp ice‑cold water
Blueberry Filling
  • 4 cups blueberries divided
  • ¼ cup honey
  • 2½ Tbsp cornstarch
  • 1 Tbsp lemon juice
  • ¼ tsp cinnamon
  • ⅛ tsp nutmeg
  • ¼ tsp salt
  • 2 Tbsp butter cut into small pieces

Equipment

  • 1 9‑inch or 9½‑inch pie plate
  • 1 Saucepan
  • 1 Pastry blender or fork
  • 1 Rolling Pin
  • 1 Cooling rack

Method
 

Make the Crust
  1. Stir flour and salt in a large bowl
  2. Cut in shortening with a pastry blender or fork until pieces are the size of peas
  3. Add ice water, 1 tablespoon at a time, just until the dough comes together.
  4. Divide dough in half and shape into two balls. Flatten into ½‑inch disks
  5. Wrap and chill for 30 minutes (or up to 2 days)
  6. Roll each disk on a lightly floured surface
  7. 11‑inch circle for a 9‑inch pie plate
  8. 12‑inch circle for a deep‑dish 9½‑inch plate
  9. Transfer bottom crust to pie plate and trim edges even with the rim
Cook the Compote
  1. In a saucepan, combine 2 cups blueberries, cornstarch, lemon juice, cinnamon, nutmeg, and salt. stir occasionally to avoid scorching
  2. Cook over medium heat until berries burst and mixture thickens and turns glossy, 3–5 minutes
  3. Remove from heat and cool 10 minutes
  4. Add Honey and Fresh Berries
  5. Stir in the ¼ cup honey
  6. Gently fold in the remaining 2 cups fresh blueberries to keep them whole
Assemble the Pie
  1. Pour filling into the prepared bottom crust
  2. Dot the top of the filling with 2 Tbsp butter pieces
  3. Roll out the top crust and place over the pie
  4. Trim to a ¾‑inch overhang, fold under, and seal
  5. Flute edges as desired
  6. Cut several ½‑inch vents in the top crust
Bake
  1. Bake at 425°F for 10 minutes
  2. Reduce heat to 350°F and bake 35–40 minutes, until the crust is golden and the filling bubbles through the vents
Cool
  1. Let the pie cool at least 2 hours so the filling fully sets for clean slices

Nutrition

Calories: 382.7kcalCarbohydrates: 47.6gProtein: 4.9gFat: 20.1gSaturated Fat: 5gPolyunsaturated Fat: 5.7gMonounsaturated Fat: 8gTrans Fat: 2.5gCholesterol: 0.9mgSodium: 73mgPotassium: 106.9mgFiber: 2.7gSugar: 17.8gVitamin A: 41.8IUVitamin C: 8mgCalcium: 19.6mgIron: 0.7mg

Notes

This pie uses a half‑compote method for a reliable set and bright blueberry flavor. Honey is added off‑heat to preserve its flavor and prevent thinning. The slightly increased cornstarch ensures consistent results for home cooks, even with juicy berries. Cool the pie completely before slicing for the cleanest cut.

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