blueberry pie in the sky


Blueberry Pie (adapted from this AllRecipes version)

2 pie crusts (I use Trader Joe’s premade crusts if I’m looking for a shortcut, or this excellent recipe for pate brisee if I want to do it right)
5 cups fresh blueberries
5 tablespoons cornstarch
1/2 cup white sugar
juice from 1/2 lemon
1 teaspoon cinnamon

Preheat oven to 400 degrees.  Mix together cornstarch, sugar, lemon and cinnamon and toss with blueberries to coat.  Line pie plate with pie crust and fill with blueberry mixture.  Cover pie with the other half of a crust (if using pate brisee, or the second crust if using Trader Joe’s); seal and crimp edges firmly.  Place a sheet of foil in the bottom of the oven (to catch berry juices that may leak out of pie during baking).  Bake for 35 minutes, then reduce heat to 375 degrees and bake for 15-20 more minutes.  Remove and set on a wire rack to cool at least 1 hour, until juices are set.  Serve with vanilla ice cream.


  1. Amy says

    That pie looks so good! I can’t tell you how many times I’ve seen B happily eating blueberries out of season, so I’ll steal one from him and it will be sour as all get out. He doesn’t mind though!

  2. biscuitwheels says

    Honestly, I was shocked at how easy the pie was and how tasty it turned out with a few minor adjustments (i.e., more blueberries, more corn starch, variable oven temp and lemon juice). What’s even scarier is that the recipe only calls for 5 cups of blueberries, and we’re down to like, a cup of blueberries from our original gallon. And it’s only Wednesday.