Blueberry Pie, "Tucky" Style Recipe

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1 vote | 4998 views

It was easier than I thought it would be. It was the first pie I ever attempted. It turned out absolutely delicious. Avoid my mistake...You don't need to cut the blueberries in half. I hope you enjoy it as much as I.

Prep time:
Cook time:
Servings: 8


Cost per serving $2.10 view details
  • Pastry
  • 2 1/2 cups of sifted all-purpose flour
  • 2 tablespoons of sugar
  • 1/4 teaspoon sea salt
  • 1/2 cup of vegetable shortening (chlled) and cut into small pieces
  • 1/2 cup of butter (unsalted) and cut into small pieces
  • 4-6 teaspoons of ice cold water
  • Filling
  • 1 1/2 cups of sugar
  • 1/4 cup of cornstarch
  • 1/2 teaspoon of fresh ground cinnamon
  • 4 twists of freshly ground white pepper
  • 5 cups of blueberries
  • 2 tablespoons honey
  • Juice of 1 large freshly squeezed lime
  • 1/2 teaspoon freshly grated ginger


  1. The Pastry
  2. Combine in a bowl the flour, 1 tablespoon of sugar and the salt.
  3. Add the chilled vegatable shortening and toss.
  4. Add the butter and toss.
  5. Keep mixing until the mixture resembles oatmeal.
  6. Add 1-2 tablespoons of water at a time while tossing with a fork until pastry starts to come together.
  7. Divide the pastry in half.
  8. Lay each half on a separate sheet of plastic wrap and enclose with plastic wrap.
  9. Kneed each half 3-4 times and then flatten within the palstic wrap.
  10. Refrigerate for approx 30 minutes.
  11. The Filling
  12. In bowl #1, combine the sugar, cornstarch, cinnamon and white pepper.
  13. In bowl #2, toss the blueberries with the honey, lime juice and ginger.
  14. Next...
  15. Preheat oven to 450F.
  16. Lightly butter the surface of a pie dish approximately 9" in size.
  17. Remove 1 refrigerated pastry and roll into a circle large enough to cover the bottom and sides of your pie dish. Place over dish.
  18. Distribute approx. 1/3 of the sugar mixture from bowl #1 into the pastry covered pie dish.
  19. Add the remaing sugar mixture from bowl #1 into bowl #2. Gently toss the sugar/berry mixture and spoon into the pie dish.
  20. Remove the second refrigerated pastry and roll into a circle large enough to cover the top of your pie and overlap by about 1/2 of an inch. Fold under, crimp and remove excess.
  21. Sprinkle 1 tablespoon of sguar on top.
  22. Bake for 20 minutes.
  23. Reduce heat to 350F and bake for about 45 minutes or until browned with juice bubbling.
  24. Cool before serving.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 212g
Recipe makes 8 servings
Calories 617  
Calories from Fat 232 38%
Total Fat 26.33g 33%
Saturated Fat 10.68g 43%
Trans Fat 4.28g  
Cholesterol 37mg 12%
Sodium 105mg 4%
Potassium 128mg 4%
Total Carbs 92.56g 25%
Dietary Fiber 3.4g 11%
Sugars 53.48g 36%
Protein 5.66g 9%
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