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More Pie Recipes



1-double crust pie pastry
3/4-cup sugar
1/3-cup flour
2-tsp finely grated lemon rind
1-tbsp lemon juice
5-cups fresh or frozen blueberries
Milk and sugar to coat pie top

In a large bowl, stir together the sugar, flour, rind, and lemon juice
Add blueberries and mix gently (if using frozen, let stand 15-30 minutes until partially thawed)
Transfer berry mix to pastry lined pie plate
Cover with crust, seal and crimp as desired
Brush crust with milk and sprinkle with sugar
To prevent over browning, cover edge of pie with foil
Bake at 375* for 25 minutes for fresh fruit, 50 minutes for partially thawed
Remove foil and bake 20-25 minutes more for fresh, 20-30 for frozen, until top is golden
Cool on wire rack

NOTE: We prefer to use wild blueberries. They are smaller, but are more intense in flavour. We always load up on the wild blueberries when we return from our annual trek to northern Ontario for camping. We buy enough to freeze and hopefully last until the following year's trip. If you have the chance to get wild blueberries, you must try them. They are on the expensive side but they aren't loaded with water like the store bought berries