Blueberry Pie

Recipe by: Regina Zona

“This was the first fruit pie I ever made. The premade pie crusts work great! Just make sure the blueberries are completely coated with the mixture and use plenty of butter dots under the top crust.”


  • 5 cups fresh blueberries
  • 1 tablespoon lemon juice
  • 1 (15 ounce) packages refrigerated pie crusts
  • 1 cup sugar
  • 1/2 cup all-purpose flour
  • 1/8 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons butter or 2 tablespoons margarine
  • 1 large eggs, lightly beaten
  • 1 teaspoon sugar


  1. Sprinkle berries with lemon juice; set aside.
  2. Fit half of pastry in a 9-inch pieplate according to package directions.
  3. Combine 1 cup sugar and next 3 ingredients; add to berries, stirring well.
  4. Pour into pastry shell, and dot with butter.
  5. Unfold remaining pastry on a lightly floured surface; roll gently with rolling pin to remove creases in pastry.
  6. Place pastry over filling; seal and crimp edges.
  7. Cut slits in top of crust to allow steam to escape.
  8. Brush top of pastry with beaten egg, and sprinkle with 1 teaspoon sugar BAKE at 400° for 35 minutes or until golden.
  9. Cover edges with aluminum foil to prevent overbrowning, if necessary.
  10. Serve with vanilla ice cream, if desired.