Blueberry Pie

  • Yield : 8 servings
  • Servings : 1 - 9 inch pie
  • Prep Time : 8m
  • Cook Time : 30m
  • Ready In : 38m
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With July being Blueberry month – here are a few fun facts from the USDA and a great pie recipe adapted from Better Homes and Garden.

▪ Blueberries grow in clusters on bushes but don’t ripen at the same time
▪ Blueberries are also called star berries
▪ Wild blueberries grow on low bushes and are smaller than farmed blueberries
▪ There are over 50 varieties of blueberries
▪ Blueberries can be harvested by gently shaking a bush and catching the falling berries
▪ It takes 2-5 weeks for blueberries to ripen on the bush
▪ Blueberries don’t ripen after they have been picked
▪ Blueberries can grow mold in 12 hours after being picked if they are not stored in a dry, cool place
▪ Blueberries have more heart-healthy antioxidants than most other foods


  • 4 cups fresh blueberries
  • 3/4 to 1 cup sugar
  • 3 tablespoon flour or cornstarch
  • grated lemon peel from a medium lemon ( 1 to 2 tsp)
  • lemon juice from the lemon (1 to 2 teaspoon)
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 2 pie shells (purchased or make your own ( )
  • 1 egg white
  • dash salt
  • t tablespoon butter


Step 1

Preheat oven to 400 degrees F. Bake one shell on the lower oven rack until brown.

Step 2

Mix the sugar, flour, lemon peel, salt, cinnamon and nutmeg; combine with the berries.

Step 3

Fill the pie shell with the mixture, sprinkle lemon juice on pie and dot the pie with the butter.

Step 4

Cover the pie with the second crust and crimp/flute the edges together.

Step 5

Whip the egg white and brush on the top crust; sprinkles of sugar may be added. Although brushing the crust with egg is optional, it does help your pie have a lovely shiny crust.

Step 6

Cook pie for 25 minutes at 400 degrees; lower temperature to 375 degrees (edge will be brown cover outer crust with aluminum foil ring or pie crust shield) and cook an additional 25 to 30 minutes until pie is lightly browned.

Step 7


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