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Blueberry Pie

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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 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
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.

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