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Blueberry Pie


Blueberry Pie

Blueberry Pie

Terri Pischoff Wuerthner

There are two secrets to this blueberry pie that make it a notch better than other versions: fresh lemon juice and vanilla. The lemon juice adds a piquant element that actually complements the berries and brings out their sweetness, and the vanilla heightens the flavor of the blueberries. Admittedly, we put vanilla in most of our desserts, as we find that it makes almost all sweet dishes even better.

Cook Time: 55 minutes

Total Time: 55 minutes

Yield: One 9-inch pie


  • 5 cups blueberries
  • 1 1/4 cups sugar
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons cornstarch
  • 1 tablespoon flour
  • 1 1/2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • 2 pie crusts, purchased or homemade
  • 2 tablespoons cold butter, cut into several pieces


Preheat oven to 425°F.

Place the berries in a large bowl with all other ingredients, except the crusts and butter. Toss gently to combine, without breaking up the berries.

Place one of the pie crusts on the bottom of a pie plate and gently fit it in, moistening the top edge with water.

Transfer the berry mixture to the prepared pie crust, dot with the cold butter, and top with the second crust. Make a seal between the two crusts by folding the top crust under the bottom one as much as possible, then gently crimping the edges of the two crusts together with the tines of a fork.

Cut four or five 2-inch slits in the top of the crust (not too close to the center).

Bake at 425°F for 10 minutes; turn the heat down to 400°F and bake for an additional 45 minutes. Cool pie for several hours before cutting, to allow the juices to settle. For best results, don't cut the pie it for at least 3 hours.

BONUS TIP: If you have extra berries, "flash freeze" them by placing in a single layer on a tray. When frozen, transfer to a zip-style freezer bag.

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