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grammy's classic blueberry pie

Recipe by
Angela (Grammy) Derby
Charlotte, NC

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.

method Bake

Ingredients For grammy's classic blueberry pie

  • pastry for 2-9" pie crusts
  • 2/3 c
  • 1/4 c. + 2 Tbsp
  • 1/2 tsp
    cinnamon (optional)
  • 5 c
    fresh blueberries
  • 2 Tbsp
    lemon juice
  • 3 Tbsp

How To Make grammy's classic blueberry pie

  • 1
    Heat 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.
  • 2
    Cover with top crust, which has slits cut into it. (I made the lattice top for this pie).
  • 3
    Place 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.
  • 4
    Transfer to a wire rack to cool. Let cool completely before serving

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