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