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Blueberry Pie


1. 4 cups blueberries, fresh, or frozen

2. 1 tablespoon lemon juice

3. 1 pastry for double-crust 9 inch pie

4. 1 cup sugar

5.1/3 cup flour

6. 1/4 teaspoon ground cinnamon

7. 1/8 teaspoon ground nutmeg

8. 1 dash ground cloves

9. 2 tablespoons butter, or margarine

10. 1 egg yolk

11. 1 tablespoon water​



1.           Preheat the oven to 400°F.

2.           Place the blueberries in a bowl and sprinkle them with lemon juice.

3.           Roll half of the crust to about 1/8" in thickness and fit it into a 9" pie plate.

4.           Combine the sugar, flour and spices and stir well. Add the flour mixture to the berries, stirring well to mix it all in. Pour the berry mixture into the pastry lined pie plate. Dot the filling with butter.

5.           Roll out the remaining crust to 1/8" thickness. Cover the pie with the crust. Trim the pastry around the edge of the pie pan. Seal and flute the edges. Cut slits in the crust top for steam to escape. Combine the egg yolk and water. Lightly brush the pastry top with the egg mixture.

6.           Bake at 400°F for 40-45 minutes or until golden brown. Cool before serving.

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