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Blueberry pie


  • Pastry for single-crust pie

  • 3 tablespoons all-purpose flour

  • 1/4 teaspoon salt

  • 1 cup water, divided

  • 3/4 cup sugar

  • 6 cups fresh blueberries, divided

  • 1/2 teaspoon white vinegar

  • Sweetened whipped cream or vanilla ice cream


  • On a lightly floured surface, roll crust to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°.

  • Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack 20-25 minutes or until edges are golden brown. Remove foil and weights; bake 3-6 minutes longer or until bottom is golden brown. Cool completely on a wire rack.

  • In a small bowl, mix flour, salt and 1/3 cup water until smooth. In a large saucepan, combine sugar, 1 cup blueberries and remaining water; bring to a boil. Stir in flour mixture. Return to a boil, stirring constantly; cook and stir 4-6 minutes or until thickened. Stir in vinegar and remaining blueberries; pour into crust.

  • Refrigerate 4 hours or until filling is set. Serve with whipped cream. To gild the lily, drop a few fresh berries on top!

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