Blueberry Pie

Blueberry Pie



  • 5 cups fresh blueberries
  • 1 tablespoon lemon juice
  • 1 (15 ounce) package refrigerated pie crusts
  • 1 cup sugar
  • 1/2 cup all-purpose flour
  • 1/8 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons butter or margarine
  • 1 large egg, lightly beaten
  • 1 teaspoon sugar



  • Sprinkle berries with lemon juice; set aside.
  • Fit half of pastry in a 9-inch pieplate according to package directions.
  • Combine 1 cup sugar and next 3 ingredients; add to berries, stirring well.
  • Pour into pastry shell, and dot with butter.
  • Unfold remaining pastry on a lightly floured surface; roll gently with rolling pin to remove creases in pastry.
  • Place pastry over filling; seal and crimp edges.
  • Cut slits in top of crust to allow steam to escape.
  • Brush top of pastry with beaten egg, and sprinkle with 1 teaspoon sugar BAKE at 400° for 35 minutes or until golden.
  • Cover edges with aluminum foil to prevent overbrowning, if necessary.

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