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Blueberry Pie

From Lynne Wilson

Preheat the oven to 425°F. Make enough pastry for an unbaked two-crust pie or cobbler.


1 qt. wild blueberries (4 to 5 cups)
⅔ cup sugar
⅓ cup flour
¼ tsp. cinnamon
1 to 2 tsp. lemon juice (optional)
1 Tbsp. butter or margarine


Mix the blueberries, sugar, flour, cinnamon, and lemon juice. Spoon into the bottom pie crust and dot with the butter, cut into small pieces. Cover with the top crust and seal carefully. Cut steam vents and bake at 425°F for approximately 30 minutes or until the crust is brown and the juice starts to bubble through the vents. Serve slightly warm with the ice cream.