Grammy's Classic Blueberry Pie

Angela (Grammy) Derby


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.

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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


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

About Grammy's Classic Blueberry Pie

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