Homemade Blueberry Pie - Easy as.... Pie!

Back during the early days of this website, the internet was a bit different - and hadn't grown to what it is today.  One thing I've noticed is google wasn't indexing a lot of pages like it does in this decade.  There are so many of my recipes that I love and know I had posted at some point, but trying to search for them isn't always easy.  My blueberry pie is one that I always have to search a little bit harder for to find. 

This week I'm out of state - but still doing a lot of cooking and baking.  Just not taking pictures.  Yesterday I did actually take some photos to share with my own family as I helped the 3 year old make his very first blueberry pie.  Since I have some photos and I'd like for my blueberry pie recipe to be easier to find (for me and for anyone else who might be searching for one) this is the original post from May of 2007 (over 10 years ago!) and I'm also going to post yesterdays pie-baking fun next.  

BLUEBERRY PIE (originally posted on An American Housewife in 2006 and 2007)

3 pints blueberries - cleaned and stems removed or frozen
2 T fresh squeezed lemon juice
1/4 c all purpose flour
1/2 c sugar (I use a mixture of brown and white)
1/4 t cinnamon
2 T butter, cut up

A double pie crust (I don't have time to post the recipe - so use your recipe or just buy the canned or frozen version).

Mix the ingredients together in a bowl and then place in the bottom crust. Top with the cut up butter and then carefully place the top crust over and crimp or use a fork to seal the edges. Slice a pretty star shape on the top with a knife or fork to let steam escape. Bake at 425 for 20 minutes and then lower the temperature to 350 for another 30-40 minutes.

Let cool and serve with vanilla ice cream or fresh whipped cream.


I've listed this recipe on here before but I want to add some notes to this one. You can ALWAYS 'play around' with a recipe and add and delete on a whim. I wanted to let you know what I do to perk this one up sometimes.

  • lemon rind
  • orange rind
  • ginger
  • all brown sugar, no white
  • a little rum or rum extract

I've used all of the above at one time or another. Just a light sprinkle of one or two of them together really brings out some flavor in this pie. Print Friendly and PDF