Its not blueberry season quite yet but I made this pie for the family recently and remembered how much I love blueberry pie.
We live pretty close to a blueberry farm (Moorhead’s Blueberry farm) so every other year we head down and pick our weight in blueberries. What I love about this farm is they have a few varieties of blueberries and you can pick pretty much wherever you want and as much as you want. You can also eat as much as you want, which is a big bonus for kids 🙂 The farm also doesn’t use toxic chemicals or anything crazy to treat their plants which means they are “organic” and bonus they also freeze really well. I have about 15 pounds of frozen blueberries in my freezer right now waiting to be used and blueberry pie is one of my favorite things to make with them.
(You can see from the size of the plants this place has been around of a long time)
The recipe I use for blueberry pie is actually from my mom and she got it from the farm! Their site have quite a few recipes now and the pie recipe has since changed but some of the best desserts are simple. Without further ado, here is the recipe!
Servings: 8 Prep Time: 5min Cook Time: 30min Difficulty: Easy
- 1/2 c sugar
- 1/3 c flour
- 1 tbsp lemon juice
- 4 1/2 c fresh blueberries
- 2 pie crusts (I use premade)
- 1/2 tsp cinnamon
- 1/2 stick butter
- cinnamon sugar (1c sugar, 2 tbsp cinnamon mixed well)
Preheat oven to 425 degrees.
Roll out one pie crust into a 9 inch pie dish. Flute edges and make sure the pie crust covers the whole dish.
In a mixing bowl, combine the sugar, flour, lemon juice, blueberries and cinnamon and mix well. Be gentle to ensure you don’t pop the blueberries and evenly coat the berries with the dry mix.
Pour the blueberries into the prepared pie dish and dot the butter over the top. Distribute the butter around the top of the blueberries and not all in one spot. Lay the second crust over the top and pinch the edges shut. Trim off any excess and cut small slits in the top crust layer. Sprinkle cinnamon/sugar mixture over the top.
Put pie in oven and bake for 30 minutes or until crust is golden brown (towards the end you may need to put aluminum foil around the edges to keep the outer edges from burning while the middle continues to cook). Remove and let cool slightly. Serve and enjoy!
Notes: You probably want to put the pie plate on a cookie sheet to catch any juices that may come out of the pie to keep your over clean.
Letting the pie cool helps the insides thicken and makes it slightly easier to serve. You can absolutely serve it right out of the oven but be prepared for a runny pie. Its also best served with a scoop of Blue Bell homemade vanilla ice cream (recipe coming next week!!!) 😀
CHIME IN!!! Are you a pie fan? Do you make your own pie crust or use premade? Ever been fruit picking before?