The Classics: Blueberry Pie

This year for Easter I asked my family what desserts they would like. My husband responded with something so simple yet surprising: blueberry pie. Oh! I thought. How different than carrot cake, or anything else we usually make and- how classic. In a time where we are homebound we just so happen to have a good amount of blueberries in the kitchen. So I proceeded to look up various recipes and found, it’s very simple to make!

Below is the recipe I have modified for standard pie shells and I think most recipes call for a deep dish. I used two pre made standard pie shells and saved the second shell to create lattice from. It is possible, primarily using the bottom of the crust, but be careful to get the edges covered well and proportional. I did miss one small section but it still looks delicious.

Lattice made from second pie shell.

Here is the recipe and steps below. Pre-heat your oven to 400 degrees and bake for one hour or when golden and bubbly. You can sub out frozen blueberries for fresh, I used mostly fresh and about 1 cup frozen as it was what I had on hand. Total amount of prep time was less than 15 minutes and I just had to remember to take it out an hour later, or when the house started smelling really good! We look forward to sharing it together on Sunday.

Blessings, Sarah

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Classic Blueberry Pie
A wonderful traditional recipe for blueberry pie.
Prep Time 15 minutes
Cook Time 1 hour
Prep Time 15 minutes
Cook Time 1 hour
  1. Mix 5 cups washed fresh/frozen blueberries with sugar, flour, squeezed lemon juice, and ground cinnamon.
  2. Toss so blueberries are coated.
  3. Fill empty pie shell with coated blueberries. Cut lattice strips from second pie shell and begin arranging over blueberry mixture.
  4. Using pastry brush, brush milk and sprinkle sugar over the finished lattice strips.
  5. Bake at 400 degrees for one hour or until golden and bubbly.

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