Blueberry pie will forever make me think of my great grandma Carmen. She loved blueberries, and when they were in season in the summertime, she would always make a few pies and bring them over for Sunday dinners at our house. Being the most frugal woman I’ve ever known, she also would freeze her own fresh blueberries to save for the winter months when she wanted this fresh pie, as she would never pay the price for frozen fruit out of season. 🙂

The secret to her recipe for blueberry pie is the applesauce! She always thought the blueberries alone just made for a too thin consistency. You can’t taste the applesauce in this recipe but it just adds a little something to help hold the pie together a bit more. She was full of clever tricks like that.

Blueberry Pie

Ingredients

1 and 1/4 cup sugar
1/4 cup flour
4 tablespoons cornstarch
1/4 teaspoon salt
5 cup fresh blueberries
1 tablespoon lemon juice
1/2 cup applesauce
3 tablespoons butter, cubed
2 prepared pie crusts

Directions

Line a pie dish with one of the pie crusts.

In a bowl mix blueberries with sugar, applesauce, and lemon juice.

In a separate bowl combine flour, cornstarch, and salt.

Sprinkle dry mixture over blueberries and toss well to combine.

Pour blueberry mixture into pie shell and top with tabs of butter.

Lay the second pie crust over the blueberries and crimp edges together.

Make a few slits in the top of the pie and cover the crust with a pie shield or foil.

Bake the pie at 450 for 10 minutes then reduce to 350 and bake for 40-50 minutes, or until crust is golden brown.

Serve warm with vanilla ice cream.

Enjoy!

Much Love,

M