grammy's classic blueberry pie
This is a simple recipe...a little sugar, cinnamon, lemon and flour to thicken the juices from the blueberries. I use my mom's pie crust recipe, but, you can use your favorite or buy the refrigerated ones. You'll need two, it takes a bottom and top crust.
prep time
cook time
method
Bake
yield
Ingredients
- - pastry for 2-9" pie crusts
- 2/3 cup sugar
- 1/4 c. + 2 tablespoons flour
- 1/2 teaspoon cinnamon (optional)
- 5 cups fresh blueberries
- 2 tablespoons lemon juice
- 3 tablespoons butter
How To Make grammy's classic blueberry pie
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Step 1Heat oven to 425'F. Prepare pastry. Stir together sugar, flour and cinnamon; mix with berries. Turn into pastry-lined pie pan; sprinkle with lemon juice and dot with butter.
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Step 2Cover with top crust, which has slits cut into it. (I made the lattice top for this pie).
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Step 3Place the pie on the middle rack of the oven with a cookie sheet or aluminum foil below it on the lower shelf. This will catch any juices in case they bubble over. Bake for 12-15 minutes at 425°. *Reduce heat to 350°F and bake for 30 to 40 minutes more or until juices are bubbling and have thickened. *Check after lowering heat, to see if crust is browning too fast. Make a tent of aluminum foil, and cover the crust loosely.
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Step 4Transfer to a wire rack to cool. Let cool completely before serving
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