I have so many fond memories growing up near Cape Cod, one of which was heading to our friend’s blueberry patch and picking blueberries until our fingers and mouths were stained blue. One of my favorite things my mom would make is a heavenly blueberry pie. Once I heard local blueberries were ready to pick we headed out to pick enough for a pie, some for the freezer and we even ended up indulging on everything blueberry for the next two weeks!
Here’s the recipe I used and we all loved it!
- Pastry for two crusts, top and bottom of pie (I used store bought, Whole Foods has a classic pie crust available)
- 3/4 c. sugar
- 1/2 c. all-purpose flour
- 1/2 tsp. ground cinnamon
- 6 c. fresh blueberries (3 pints)
- 1 Tbsp. lemon juice
- 1 Tbsp. butter
What I like best about this recipe is the simplicity of it, I had everything already so it was easy to put together and didn’t take long! Start by preheating the oven to 425ºF. In the meantime, mix sugar, flour, cinnamon in a large bowl. Stir in blueberries gently. Turn the mixture into pastry lined pie plate . Sprinkle any remaining sugar mixture over blueberry mixture (optional). Sprinkle with lemon juice. Cut butter into small pieces and sprinkle over blueberries. Cover with top pastry. Seal and flute. Cut slits in top. Bake for 35–45 minutes.