Blueberry Pie – Oh My



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Makes one 8 or 9 inch lattice top pie


So who doesn’t love blueberries? Put them in an old fashion all American blueberry pie and you have it all, Grandma, the American Flag, warm and fuzzy ...


1 recipe Perfect Pastry or favorite recipe *


About 4 cups of fresh or frozen blueberries

½ to 2/3 cup sugar, (according to taste) **

¼ cup cornstarch

1 tablespoon lemon juice

½ teaspoon grated fresh ginger or ¼ teaspoon powdered


Egg wash – one egg lightly beaten with one tablespoon of cold water


Pre heat the oven to 500°f or 550°f.  Make your pastry.  Pat into two disks about one inch thick, wrap in plastic and refrigerate while you prepare the filling.


Wash your berries if using fresh, and put into a bowl.  Blend the sugar and cornstarch together and add to the berries.  Add the lemon juice and ginger and stir well.


Remove the pastry from the refrigerator.  Place one of the disks on a flat, lightly floured surface and cut in half.  Roll that half into a circle about one quarter inch in thickness.  Use this to line the bottom of your pie dish.  Roughly trim the edges to fit the pan.  Paint the pastry lightly with the egg wash.  Pour the filling into the lined pie dish and set aside.


Roll the other quarter of the pastry into a rough rectangle about one quarter inch thick and cut into strips about one half inch wide.  Use these to form a lattice-work top to the pie.  Trim and the edges and crimp.  If you have never made a lattice-work top before, check this our: Making Perfect Pies.   Carefully paint the top with the egg wash.


Place in the hot, preheated oven for five minutes.  Then reduce the heat to 350°f and continue baking for about thirty five to forty minutes, or until the pastry is golden brown.  Remove from the oven and allow to cool completely before slicing.  Life doesn’t get much better.


* This recipe makes enough pastry for two, two crust pies.  You may freeze leftover pastry for later use.




        Copyright © 2008 - Geraldine Duncann