Saturday, August 15, 2009

Ooo-Very Blueberry Pie

So if I come begging with take me back eyes
All you have to tell me
All you have to tell me
Are blueberry, blueberry pies.

- Prefab Sprout

We're right in the thick of blueberry season, and specials on the plump bits of juicy goodness abound (@$0.99 a pint at Central Market this week!). I'm perfectly pleased to pop these plain, but one of my co-workers loves blueberry pie, so I usually bake him a couple for his birthday every year (which, happily, is in August). I've tried a few different recipes, and this year I hit on one that I thought was by far the best. The mostly-uncooked bluberries in the pie lend it a much fresher blueberry taste. And it's super easy, too. Plop a scoop of natural vanilla bean ice cream on top, and it's a wonderful treat.


Fresh Blueberry Pie (adapted from this recipe found on

* 2 prepared pie crusts (I'm partial to the Pillsbury refrigerated ones)
* 2-1/2 pints fresh blueberries
* 1 tablespoon all-purpose flour
* 1 tablespoon butter
* 1 tablespoon lemon juice
* 1/3+ cup white sugar (original recipe called for 1/2 c; I used about 1/3 c + a couple of tablespoons for berries that were ripe and pretty sweet. You may want to adjust this depending on how tart your berries are or how sweet you like your pie.)
* 1/4 teaspoon vanilla extract
* 1/4 teaspoon almond extract
* 1/4 teaspoon cinnamon

1. Place one of the pie shells into a glass 9" pie plate. Flute the edges, prick holes all over the bottom and sides with a fork, gently cover the edges with foil so they don't burn, and bake it at 450 degrees for about 10 minutes or until it is about done. (Do not overcook it, as it is going back in the oven again later.)

2. Pour one pint of the raw blueberries into the baked pie shell.

3. Melt butter in saucepan, then add flour, lemon juice, vanilla & almond extracts, cinnamon, and sugar. Mix thoroughly. Mix in the remaining 1-1/2 pints of blueberries and bring just to a boil over medium heat. It will not look as if there will be enough liquid for these to boil, but there will be. Berries should begin to pop open.

4. Pour cooked berries over fresh berries in pie crust.

5. Cut strips or other shape (I used a couple of star cookie cutters) out of the second pie crust and lay on top of the blueberry mixture. Bake at 450 degrees for 10-12 minutes or until the top layer is done.

6. Chill pie and serve with vanilla ice cream.


  1. Yum! I love blueberries! P.S. Could this work with any berry? (don't laugh at me if that's a dumb question :)

  2. Not a dumb question at all! I think it probably could work, but some berries need less cooking than others for pie purposes. Also, depending on the berry, you might want to leave the cinnamon out and add more or less sugar.

  3. I cannot wait to try this! Farmers Market on Wednesday, here we come...


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