How to Cook a Blueberry Pie

by Suzanne Hindman

This delicious blueberry pie recipe has been adapted from "Our Blueberry Pie" in Hollyhocks & Radishes by Bonnie Stewart Mickelson

Supplies

  • 4 Cups Blueberries
  • 2 Pie crust, 9" each
  • ⅞ Cups Sugar
  • 3 Tablespoons Butter
  • 2 Tablespoons Flour
  • ½ Teaspoons Cinnamon
  • 2 Teaspoons Lemon juice
  • Instructions

    Step 1

    Heat oven to 425. Clean berries thoroughly, picking out stems, leaves, etc.

    Step 2

    Dry berries, continuing to pick out debris

    Step 3

    Put berries in a large mixing bowl. Drizzle lemon juice over clean, dry berries.

    Step 4

    Put sugar, flour & cinnamon in a separate bowl. A word about the odd sugar measurement...I just "eyeballed" the amount to slightly less than a cup.

    Step 5

    Mix dry ingredients with a fork.

    Step 6

    Dump dry ingredients into the berry/lemon juice bowl.

    Step 7

    Mix until berries are evenly "frosted" with sugar/flour/cinnamon mixture. Set aside.

    Step 8

    Confession: I use per-made pie crusts. Follow preparation instructions on the box.

    Step 9

    Butter...in a pie? Yes. Cut butter into small pieces. Pour 1/2 berry mixture into a prepared pie crust. Dot with butter. Repeat this process with the remainder berries and butter.

    Step 10

    Make a fancy lattice top crust...or...top with second pie crust.

    Step 11

    Pinch top & bottom crust together, folding over the edges. Crimp edges closed and cut vent slits in the top (6-8).

    Step 12

    Put the pie in the oven... 425 for 15 minutes then... 350 for 35-40 minutes (watch the color of the crust) While the pie is baking enjoy a beverage. I suggest, a nice wheat beer with a few berries.

    Step 13

    Watch the pie closely. As you can see, my berries boiled over, Making a MESS in the oven. Cool pie for an hour +. Enjoy!