Blueberry Pie

Blueberry Pie


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Get plenty of antioxidants with this blueberry pie!

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Time needed

30 min preparation + 45 min cooking

Serving Size / Yield

8 servings


  • two crust pie shell
  • 3/4 C. sugar
  • 1/2 C. all-purpose flour
  • 1/2 tsp. ground cinnamon
  • 6 C. blueberries
  • 1 Tbs. lemon juice
  • 1 Tbs. butter or margarine

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Heat oven to 425 degrees.

In large bowl, mix sugar, flour and cinnamon. Stir in blueberries. Spoon into pie shell. Sprinkle any remaining sugar mixture over blueberry mixture. Sprinkle with lemon juice. Cut butter into small pieces; sprinkle over blueberries. Cover with top pastry that has slits cut in it. Seal and flute. Cover edge with 2- to 3-inch strip of foil to prevent excessive browning; remove foil during last 15 minutes of baking. Bake 35 to 45 minutes or until crust is golden brown and juice begins to bubble through slits in crust. Let cool on wire rack at least 2 hours.

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