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Blueberry Pie!

Thursday, September 3, 2009


  • 3/4 cup white sugar
  • 3 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 4 cups fresh blueberries (washed)
  • Rolled Pie Crust (2 pack) or homemade pie crust if you prefer. 9″ is best.
  • 1 tablespoon butter
  • 1 Egg Beaten (optional)
  • 9″ Pie Pan


  • Preheat oven to 425 degrees F (220 degrees C).
  • Mix sugar, cornstarch, salt, and cinnamon and blueberries together in large bowl
  • Line pie dish with one pie crust. Pour berry mixture into the crust, and dot with butter. Cut remaining pastry into strips to make lattice top or cut your own designs into the crust (see pics).  Place your lattice top or designed crust over mixture and then flute/pinch the top pie crust to the bottom crust around the edges.
  • Brush beaten egg over top pie crust (this is optional, not all people like to do it this way).
  • Bake pie on lower shelf of oven for about 50 minutes, or until crust is golden brown.
  • Take out and eat warm or let cool.

**I don’t personally like blueberry pie unless it is covered with so much sugar you get the uncontrolable urge to ask if I’d like some pie with my sugar.  But I’ve thrown this recipe in because I make it for my husband and he loves it.  He actually requests this pie!

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