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).


  • 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.

Cool on wire rack.  Makes 6 to 8 slices of really good pie.