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Start early in the day to give yourself plenty of time to make this pie. The crust has to cool before adding the filling and the pie has to set up before cutting.
To be sure you remove all of the little stems and unripen berries, pour  the 2 cartons of berries in a colander and rinse under cold running water. Spread out on paper towels in a single layer and remove any that are not ripe and any stems. Pat dry with a paper towel.
Use fresh blueberries, not frozen. Frozen ones make as the pie “soupy”
Happy Forth of July

This month we’d like to share a wonderful old recipe from my

Grandma Tisha’s files. Old Fashioned Blueberry Pie!


Fresh blueberries are everywhere. We used to go to a “Pick-Your-Own” blueberry farm in Boone, NC. They would give us a gallon bucket and show us which row to pick….great fun! We went home with a lot of fresh blueberries for pies, pancakes, cakes, etc., even some to put in the freezer.


Even if you don’t have access to, or want to pick your own, farmer’s markets and  super markets have lots and lots. You can even watch for the “buy one, get one free” specials…..I did that and came home with 4, 11-oz. cartons. Two of the cartons measured out to exactly 4 cups, which is what you need for this pie. Grandma put a top crust on hers but we’ve opted to decorate this one with cut-out stars for the July 4th holiday. We also used Pillsbury all-ready piecrust, just ‘cause it’s easier! And we love easy!!! . Cool it completely before serving. Make it early in the day, cool it and refrigerate it till serving time, giving it time to set. Then serve with a big scoop of vanilla ice cream!!!    

Bon Appetit, Y’all

Old Fashioned Blueberry Pie


2  Pillsbury all-ready pie crusts (1 pkg,)

1 cup granulated sugar

3 Tbsp. cornstarch

1 cup cold water

4 cups fresh blueberries, divided, (1½ cups and 2½ cups)

½ tsp. cinnamon

½ tsp. grated fresh lemon peel

3 Tbsp. fresh lemon juice

1 Tbsp. butter

Preheat oven to 450 degrees. First make the star decorations. Remove one of the pie crust and with a star cookie cutter cut out at least 6 stars and place on a baking sheet. I like to cut out extra ones in case I break some loosening them from the cookie sheet. Brush the tops with a little milk and sprinkle with a little granulated sugar, if you’d like. Unroll the 2nd pie crust and lightly roll out to fit a 9-inch pie pan, about 12 inches. Do not stretch the dough, that causes it to shrink when baking. Tuck the edges under and crimp.

Using  a fork, prick the bottom and all around sides. (you do that so the crust won’t “puff up” while baking)  Bake for 12 to 14 minutes until light brown. If the edge looks like it’s getting too brown, place a couple of aluminum foil strips all around to stop the browning. It will take 2 strips. Have those ready in case you need them. If you have a “pie shield”, use it if the edges start getting too brown. Remove from oven and place on a cooling rack. Bake the “stars” for about 6 or 7 minutes. Watch so they won’t burn. Carefully loosen them with a flat metal spatula while they’re still hot, leaving them on the baking sheet. While your pie crust is cooling, make the filling:


In a 2 quart saucepan, mix the 1 cup of sugar and cornstarch together. Gradually stir in the 1 cup of water and with a whisk, cook, stirring over medium heat until thickened and almost clear.(it will still look cloudy). Add 1½ cups of the blueberries. Turn the heat to low, cover with a lid, bring the mixture to a boil and cook for about 10 minutes. Remove the lid and add the rest of the blueberries, cinnamon, lemon peel, lemon juice and butter, stirring well. (I use a wood spoon), stirring vigorously. Pour into the cooled pie crust.  Place the cut-out stars around the edge of the filling. Cool the pie on a cooling rack 3 hours so it will completely set..  Makes 6 to 8 servings.  Cover and store in fridge between servings.

Recipe Archives
July, 2018