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Ingredients
 1 10" baked pie shell
 6 cups blueberries (a one pint dry basket = 3 cups)
 ½ cube (¼ cup) butter
 4 ½ tbsp lemon juice
 3 tbsp flour
  tsp salt
 ¾ cup granulated sugar
 ¾ cup brown sugar
 ¼ tsp almond extract
Directions
1

Mix together the flour, salt, sugar, brown sugar and almond extract, then add them to a mixture of 3 cups of blueberries, butter, and lemon juice. Cook over medium heat until the mixture thickens. If necessary, you may add a little more flour and or corn starch to the mixture to make it thicken more quickly. Remove from heat and let cool.

2

Add 3 cups raw blueberries. Mix gently and pour into baked pie shell. Serve plain or with whipped cream or ice cream. You can take a short cut with the pie crust by using the refrigerated pre-made pie crust, placed in your own baking dish.

About Blueberry Pie

Blueberries are typically in season starting in mid-June and if you can pick your own, they make for a delicious summer pie. You can use frozen instead, just be sure to defrost according to the package instructions. Makes 6 — 8 servings.

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Peach Upside Down CakeBy On behalf of America's HeartlandPeach Knowledge
  • Seek out peaches that are heavy for their size, as that’s usually a good indicator that the fruit will be juicy.
  • Press peaches gently at the top near where the stem was—if the flesh yields slightly, the fruit is ripe and ready to eat. Harder peaches can be ripened at home, but you’ll want to skip any that are rock hard, as those were picked too soon. Really soft peaches are over-ripe but they’re still good for baking. Avoid peaches with bruises, scratches or soft spot.
  • Seek out peaches that are heavy for their size, as that’s usually a good indicator that the fruit will be juicy.
  • Press peaches gently at the top near where the stem was—if the flesh yields slightly, the fruit is ripe and ready to eat. Harder peaches can be ripened at home, but you’ll want to skip any that are rock hard, as those were picked too soon. Really soft peaches are over-ripe but they're still good for baking. Avoid peaches with bruises, scratches or soft spot.
  • To speed up the ripening process, place the fruit in a paper bag and leave it on the countertop. If peaches ripen too quickly, store them in the refrigerator for a few days, but keep a close eye—wrinkled skin means the fruit is starting to dry out.
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Ingredients

 1 10" baked pie shell
 6 cups blueberries (a one pint dry basket = 3 cups)
 ½ cube (¼ cup) butter
 4 ½ tbsp lemon juice
 3 tbsp flour
  tsp salt
 ¾ cup granulated sugar
 ¾ cup brown sugar
 ¼ tsp almond extract

Directions

1

Mix together the flour, salt, sugar, brown sugar and almond extract, then add them to a mixture of 3 cups of blueberries, butter, and lemon juice. Cook over medium heat until the mixture thickens. If necessary, you may add a little more flour and or corn starch to the mixture to make it thicken more quickly. Remove from heat and let cool.

2

Add 3 cups raw blueberries. Mix gently and pour into baked pie shell. Serve plain or with whipped cream or ice cream. You can take a short cut with the pie crust by using the refrigerated pre-made pie crust, placed in your own baking dish.

Blueberry Pie
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