Ann Romney's Fresh Blueberry Pie Recipe

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Ann Romney's Fresh Blueberry Pie

Elaine Moretti


I couldn't believe how easy this was. You DO NOT have to bake this pie - just the crust is pre baked. I wasn't at all sure that it would hold together when cut, but it did. Got so many compliments on this pie so I wanted to share. I got this from Ann Romney's cookbook - I reentered onto my computer so some of the wording could be different from her book, but the amounts are all the same. I used a Pillsbury pre-made pie crust (the one you have to roll out into a circle) - because it was an 8 inch pie dish, there was plenty of crust for a nice edge. I baked the pie shell the day before.

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depends on the size of the slice




1 8"
pastry shell - baked and cooled
2 pt
fresh blueberries
1 Tbsp
1 Tbsp
1 Tbsp
fresh lemon juice
1/2 c
whipped cream for serving

Directions Step-By-Step

Wash blueberries and pat dry. Pour one pint of the blueberries into the baked shell. (Shell will be pretty full)
In a large pan, stir flour, butter, lemon juice and sugar until well combined. Stir in the second pint of blueberries. Bring just to a boil over medium heat, until berries are beginning to burst (approximately 15"). Pour cooked mixture over the fresh berries in the shell. Chill. Serve with fresh whipped cream

About this Recipe

Course/Dish: Pies
Main Ingredient: Fruit
Regional Style: American