Blueberry Pie is a simple, satisfying dessert. Some people even think it’s heavenly! (Here’s the story.) And think of all the antioxidants you’ll get!
Because of its history, I call this my Celestial Blueberry Pie.
This recipe is just blueberries, though you’ll find links at the bottom of this page to several other recipes that combine blueberries with other fruits.
9-inch pie crust, plus extra crust for top crust or pie crust art
5-6 cups blueberries, washed and picked over
1 cup sugar
1/2 cup flour
Preheat oven to 425°F.
Place blueberries in a large bowl. Mix flour and sugar in a small bowl. Pour on fruit and mix to blend. Let the mixture sit for about 10 minutes.
Pour into pie crust and spread evenly.
Roll out additional pie crust and place on top of berries. Here are some options:
— Make pie crust art, using cookie cutters or a knife to cut out different shapes and place on top of fruit.
— Make a lattice crust.
— Make a traditional double-crust pie. Place top crust on fruit and pinch the edges to make a tight and pretty border. Cut some slits in the top to allow steam out.
Bake at 425°F for 10 minutes. Lower temperature to 325°F and bake for an additional 30-40 minutes. Fruit and juices should be bubbling around the edges.
Tips from Jane
— Blueberry Pie is one of my favorites. It’s yummy, nutritious, and easy—nothing to chop or slice!
— For a particularly rich and thick pie, see my Blueberry Blueberry Pie recipe.
— Wild blueberries tend to be smaller and less juicy than cultivated berries, so they may require less flour and sugar. I often find when I’ve blended the berries and flour mixture, there’s some left in the bottom of the bowl. I just discard it
— Since I like to fill my pies with lots of fruit, they sometimes spill over. To protect your oven, place an old baking sheet, aluminum foil or a drip catcher on the bottom rack of the oven.