This recipe came from a 1976 cookbook, The Redbook Cookbook, a premium that came along with a subscription to the magazine. It has been one of my favorite cookbooks, as evidenced by the tattered and worn cover …
…and the stained pages.
I first made this pie in 1993 when my youngest daughter requested it for Thanksgiving. Since the other kinds of pies I baked were more popular with the family, she wound up eating the entire blueberry pie herself (over a couple of days, of course).
OUR FAVORITE BLUEBERRY PIE
- Pastry for 9” two-crust pie (See my favorite here)
- 4 cups fresh blueberries OR two 12 oz packages frozen blueberries, thawed
- 1/2 to 3/4 cup granulated sugar (depending on sweetness of berries)
- 1/3 cup all-purpose flour
- ½ tsp grated lemon peel
- 1 tsp lemon juice
- ¼ tsp nutmeg
- ½ tsp cinnamon
- 1/8 tsp salt
- 1 Tblsp. butter
- 1 Tblsp. milk
Heat oven to 375 degrees F.
In a large bowl mix together berries, sugar, flour, lemon peel and juice, nutmeg, cinnamon and salt.
Place in pastry-lined pan, dot with butter. Place top crust, brush with milk, cut vents. Bake 45 minutes on a flat pan to catch spills.
4 thoughts on “Our Favorite Blueberry Pie”
Never had blueberry pie in my life but it looks delicious. Mom always just made apple, pumpkin or cherry.
Oh, Lillian. This looks delicious!
Love the strainer over a bowl contraption!
That is such a pretty pie! and I love your green gingham plates! I made mt first blackberry cobbler last week.
Thanks for sharing!