There are two keys to this wild blueberry pie recipe: 1) how you layer the ingredients in the pie plate, and 2) Alexanders blueberries. Yes, we are biased, but truly the blueberries from our fields are better. We can’t take credit for it, we simply farm what naturally grows here. But we can warn you – this pie will not be “Oh-So-Good!!” without them.
- 4 to 4 ½ c. blueberries, fresh or frozen
- 1/3 c. flour
- 1/3 to 1/2 c. sugar (to taste)
- 1 tsp. cinnamon
- 1-2 Tbsp. lemon juice (bottled works fine)
- 2 Tbsp. butter (margarine can be substituted, but you’ll miss the flavor)
- Two-crust pie shell
In a pie crust-lined 9” pie plate add:
4 to 4 ½ cups fresh or frozen blueberries (be certain to keep the level just slightly below the rim of the pie plate to prevent the filling from overflowing in the oven)
Sprinkle 1/3 c. flour over the berries; roll your hand over the floured berries until the flour has settled and sifted through. This coats the berries and prevents the sugar from sticking and clumping.
Over the berries,
- Sprinkle 1/3 to ½ c. sugar (to taste)
- Sprinkle 1 tsp. cinnamon
- Sprinkle 1-2 Tbsp. lemon juice
Cut 2 Tbsp. butter into thin pats and layer over the top
Cover with pie crust, crimp the edges, cut slits in the crust, and line the edges in tinfoil
Place on a cookie sheet lined with parchment paper, just in case some of that delicious juice tries to make its way out and onto your oven floor.
Bake at 425° for 35 minutes for fresh berries, 45-50 minutes for frozen.
Remove the tinfoil edging 5-10 minutes before removing the pie from the oven.
Important: Remove the pie as soon as the filling begins to bubble in the slits.
Serve warm with vanilla ice cream, and your family will be asking you to make this often.
Need wild blueberries? Buy Better Blueberries