Blueberry Pie

Raspberry pie is my first love. But if I can’t have raspberry, blueberry is a great stand in. Do not hesitate to use frozen berries if good fresh berries are not available.

Crust

One double crust 9 inch pie shell

Filling

4 cups blueberries
3/4 to 1 cup sugar
3 tablespoons flour
1/2 teaspoon grated lemon peel
1/2 teaspoon nutmeg
1 teaspoon lemon juice
Dash salt
1 tablespoon butter

Instructions

Preheat oven to 425 degrees.

Combine sugar, flour, lemon peel, nutmeg and salt. Mix with blueberries and cornstarch. Pour blueberry mixture into pie shell; dot with butter. Adjust top crust, cutting slits to allow steam to escape. Seal top and bottom crusts. Bake at 425 degrees for 15 minutes. Reduce temperature to 350 degrees and bake for an additional 30 minutes or until filling is visibly bubbling.

If you really want to get fancy, top the pie with a lattice crust. It looks great and you will be surprised at how easy it is to make. Click here for a step by step guide to making a lattice crust.

Blueberry Pie Ingredients

These are the ingredients that you will need to make this recipe.

Filling

Blueberries
Sugar
Grated Lemon Peel
Nutmeg
Lemon Juice
Salt
Butter

Crust

One double crust 9 inch pie shell

Optional Crust

Lattice Crust