I had a man propose to me after tasting this pie at a party. Yes, it's that good. The secret is my grandmother's super-flaky pie crust recipe. Best with fresh blueberries or dewberries.
Ingredients
- self-rising flour: 2 cups
- vegetable oil: 0.66667 cup
- water: 0.33333 cup
- blueberries: 2 cups (to taste)
- white sugar: 1 cup
- all-purpose flour: 0.25 cup
- lemon juice: 1 Tbsp
- pinch salt: 1 piece
- butter, cut into small cubes: 2 Tbsp
Metric Conversion
Stages of cooking
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Preheat oven to 400 degrees F (200 degrees C).
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Mix 2 cups self-rising flour, oil, and water together in a bowl until pie crust dough is well-mixed; divide into 2 balls. Roll each ball between 2 pieces of waxed paper until flattened and about 9 inches in diameter. Turn 1 piece of dough over pie dish and peel off top piece of waxed paper. Trim crust if needed. Set remaining dough aside.
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Combine blueberries, sugar, 1/4 cup all-purpose flour, lemon juice, and salt together in a bowl until evenly mixed; pour into the pie crust. Cover blueberry filling with remaining dough, crimping the edges together. Arrange butter cubes on top crust.
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Bake in the preheated oven until filling is thick and crust is golden brown, about 50 minutes.
