Community Pick
Blue Mountain Blueberry Pie
photo by Riverside Len
- Ready In:
- 1hr 30mins
- Ingredients:
- 10
- Serves:
-
8
ingredients
- pie dough (1 batch, enough for two-crust pie)
- 4 cups blueberries
- 4 teaspoons lemon juice
- 3⁄4 cup sugar
- 1⁄4 cup all-purpose flour
- 1 teaspoon lemon zest, grated
- 1⁄2 teaspoon cinnamon, ground
- 1⁄4 teaspoon nutmeg, ground
- 1⁄8 teaspoon salt
- 2 tablespoons margarine
directions
- Have an 8-inch double crust pie shell ready.
- Sort, rinse and drain blueberries.
- Sprinkle lemon juice over berries.
- Combine sugar, flour, lemon peel, cinnamon, nutmeg and salt. Toss this mixture gently with the blueberries to coat well.
- Put berry mixture into pie shell; dot with margarine. Place second crust on top of pie, seal edges and cut 3 slashes in top to allow steam to escape. Bake in preheated 450°F oven for 10 minutes.
- Lower heat to 350°F and continue baking 30-35 minutes more. Cool pie before slicing.
- NOTES : This is an old fashioned pie recipe that is juicy, fragrant and delicious. It is important to use the freshest blueberries you can find.
Questions & Replies
-
8" pie plate? Mine are all 9" or deeo dish. Now what?
Reviews
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This one takes blueberries and raises it to a new level. Absolutely the best I've ever made. -
Very good. A little juicy--I'll probably add a little more flour next time I make it.
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I've never made a blueberry pie before (not sure why) but boy am I glad I tried this one ! I made it for a dinner party and EVERYONE raved about it and requested the recipe. The only changes I made was adding 1/2 T. cornstarch and an extra cup of berries. Because they were fresh and super sweet I didn't alter any other ingredients. This one is a real keeper ! My only regret was that there weren't any leftovers for a late night snack :o) -
One of the better blueberry pies I've eaten. Every ingredient was spot-on! Let the blueberries stand in the lemon juice for about fifteen minutes before adding the other ingredients. I think they really liked their lemon bath! Thnx for posting this recipe, Nancy. Made for Comfort Cafe Summer 2009. -
This pie is amazing. My husband requested blueberry pie for Father's Day. He normally doesn't like desserts, but absolutely loved this pie. The only change I made was to add some cornstarch (even though I used fresh berries). The cinnamon, nutmeg and lemon combination is so good and adds a lot of depth to the berries. Thank you so much!
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Tweaks
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Well this was a easy recipe to do. I used orange instead of lemon since I prefer it and it was a great taste, espically with the cinnamon. I used frozen blueberries with 1 tbsp added cornstarch which worked out fine, the major problem was that the flour mix never encorporated into the pie. It just got gooey. So I'm not sure I would use the full amount again, maybe only 1/2. -
Replace flour with 2 tablespoons of instant tapioca and one tablespoon corn starch (cream). On low heat place half of blueberries and stir in ingredients. Stir untill dissolved. pour in pie shell and add remaining 2 + cups blueberries. Replace margirine with Butter.
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This is a *very good* blueberry pie. Delicious and not too sweet, very easy to make. I added some cornstarch to the dry ingredients as I don't care for a soupy pie, used butter instead of margarine, and it turned out great. My family really liked it (we had fun showing off our purple tongues) and I'll be making it a lot this summer and into winter until all my blueberries are gone.
