Best Betty Crocker Blueberry Pie Recipes
BETTY CROCKER CLASSIC BLUEBERRY PIE
Steps:
- Heat oven to 425°F. With floured rolling pin, roll one round into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. In large bowl, mix sugar, 1/2 cup flour and the cinnamon. Stir in blueberries. Spoon into pastry-lined pie plate. Sprinkle any remaining sugar mixture over blueberry mixture. Sprinkle with lemon juice. Cut butter into small pieces; sprinkle over blueberries. Cover with top pastry that has slits cut in it; seal and flute. Cover edge with 2- to 3-inch strip of foil to prevent excessive browning. Bake 35 to 45 minutes or until crust is golden brown and juice begins to bubble through slits in crust, removing foil for last 15 minutes of baking. Cool on cooling rack at least 2 hours.
BETTY CROCKER BLUEBERRY PIE
Steps:
- Prepare bottom & top crusts. Lay bottom crust in pie pan; fold top into a triangle and hold on a salad plate while preparing filling. For filling, stir together sugar, flour, cinnamon; mix with berries. Pour into bottom crust; sprinkle with lemon juice and dot with butter. Cover with top crust and seal to flute. Cut slits (I like to make a design). Cover edge with 3-inch strip of aluminum foil to prevent excessive browning; remove foil last 15 minutes of baking. In oven preheated to 425F, bake pie on the middle shelf for 35 minutes, remove foil, and bake another 15 minutes (50 minutes total); keep an eye on it the last 10 minutes to avoid over-browning the crust.
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