Old-Fashioned Blueberry Pie

Oh my, how long has it been since I posted a recipe here? Ages, I’m sure. I’m afraid to even look back to see how long ago it was. Anyway, it’s blueberry season here, and blueberries are one of my favorite fruits! I’ve been meaning to head out to one of the local Pick-Your-Own farms, but with the heat… yeah. This lazy girl just didn’t get around to it. However, they have been on sale at the supermarket and last weekend I decided that I had to have blueberry pie.

This has been my go-to recipe for just about 20 years. Simple. Reliable. It’s the kind of pie your grandma would have made. I hope you enjoy it as much as we do!

Old-Fashioned Blueberry Pie

Course: Dessert
Cuisine: American
Keyword: blueberries, easy, pot pie

Ingredients

  • Pie dough for 2-crust pie
  • 2/3 cup granulated sugar
  • 1/4 cup AP flour
  • 4 cups blueberries
  • butter
  • 1 Tbsp lime juice

Instructions

  • Carefully place bottom crust in a standard-sized pie plate. Spread a mixture of 1/4 c. sugar and 2 Tbsp. flour over the bottom crust. Toss the blueberries with the remaining sugar and flour to evenly coat. Dot with butter and sprinkle the lime juice over the berries. Cover with the top crust, and use a fork to poke several holes. Turn edges under the bottom crust and crimp to seal. Sprinkle with a little sugar. Bake at 450 degrees for 20 minutes, then turn the oven down to 350 and bake for an additional 30 minutes. To prevent over-browning of the edges, cover them with foil when you turn the oven down.

Notes

Top with whipped cream or ice cream and enjoy!

{Recipe} Peanut Butter Pie

peanut butter pie

There are two desserts that stick out when I think about my childhood: Lemon Lush Pie and Peanut Butter Pie. I’m not even sure if my mom made either of these very often, but I loved them both. One day last week, when things weren’t going the greatest, I joked on Facebook about “stressed” just being “desserts” spelled backwards, and suggested pie was in order. My brother mentioned peanut butter pie and I could not get the idea out of my head.

My dad e-mailed me what what on mom’s recipe card and I put it all together for dessert on Sunday night. It was almost as good as I remembered… but mom’s is still better 🙂 It’s simple to throw together, and you could probably freeze it, too.

Peanut Butter Pie

1/3 c. peanut butter
8 oz. cream cheese, room temp.
1 c. powdered sugar
1 tsp. vanilla
2 c. Cool Whip
graham cracker pie crust

Beat together  peanut butter and cream cheese until combined. Stir in powdered sugar. Fold in vanilla and Cool Whip. Empty into pre-baked graham cracker pie crust, smooth the top, and refrigerate for at least 3 hours.

This pie also kicks if you use one of those Oreo pie crusts. But all I had was the regular graham cracker one, so I guess I will just have to make it again!