Blueberry Pie

Blueberry Pie


5 cups of Fresh blueberries (or 2 14 oz. pkgs frozen)
1 Tablespoon of Lemon juice
1 (15 oz.) package refrigerated pie crusts
1 cup of Sugar
1/3 cup of All-purpose flour (use ½ c. if using frozen blueberries)
1/8 tsp. Salt
½ tsp. Ground cinnamon
2 Tablespoons of Butter or margarine
1 Large egg, lightly beaten
1 tsp. Sugar


  1. Sprinkle berries with lemon juice; set aside.
  2. Fit half of pastry in a 9-inch pie plate according to package directions.
  3. Combine 1 cup sugar and next 3 ingredients; add to berries, stirring well.
  4. Pour into pastry shell, and dot with butter.
  5. Unfold remaining pastry on a lightly floured surface; roll gently with rolling pin to remove creases in pastry.
  6. Place pastry over filling; seal and crimp edges.
  7. Cut slits in top of crust to allow steam to escape.
  8. Brush top of pastry with beaten egg, and sprinkle with 1 tsp sugar.
  9. Bake at 400° for 35 minutes or until golden.

*Use aluminum foil or a pie crust cover around the edges to keep them from getting over done.

Serve warm with a scoop of vanilla ice cream…mmmmm


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