Description

Our Blueberry Pie Recipe has a delicious made-from-scratch double crust and is filled with freshly picked local Blueberries. It’s just oozing with flavor and ready for a picnic. Of course, if fresh Blueberries aren’t in season, you can always use some from the freezer. Either way, don’t miss the opportunity to enjoy one of the South’s favorite pies.

Scale

Ingredients

4 cups of fresh Blueberries, may use frozen if needed.
1 Tablespoon of freshly squeezed Lemon Juice.
3/4 cup of Sugar.
3 Tablespoons of Cornstarch.
1/4 teaspoon of Salt
1/4 teaspoon of Cinnamon
1 Tablespoon of Unsalted Butter, sliced.

Instructions

Sort the berries and remove any stems or bad fruit.
Place berries in a colander and gently rinse under cool water. Let drain.
Place berries in a bowl and sprinkle with Lemon Juice.
Use a spoon and gently toss the berries in the Lemon Juice. Set aside.
In another bowl, add the Sugar, Cornstarch, Salt and Cinnamon. Mix well.
Sprinkle the Sugar mixture over the berries and toss to coat well.
Prepare and place the bottom crust in your pie pan or dish.
Add the berries to the bottom crust. Spread around evenly.
Slice pieces of Unsalted Butter over the top.
Add the top crust, tuck the top crust edges under the bottom crust edges and press the edges together to seal the pie all the way around.
REFRIGERATE the pie for about 20-30 minutes to let the crust dry.
Gently wrap Aluminum Foil around the outside edges of the pie to prevent burning.
Bake at 375º for about 45-50 minutes..or..until the filling is bubbly and the top crust is browned sufficiently. You should remove the Aluminum Foil for about the last 5-10 minutes of baking so the edges can brown as well.
Remove the pie from the oven when done and let cool on a wire rack.
Serve warm or cool.
Enjoy!

Notes

Ready made Pie Shells will work just fine.

Keywords: Blueberry Pie Recipe, made from scratch, double crust, homemade, how to make, southern recipes