Blueberry Pie Recipe: Wild Blueberries

The best blueberry pie recipe is a simple one.

We’re firm believers in easy baking recipes that require minimal effort. Because we’re a bit lazy, and because we prefer eating blueberry pie to actually making it.

That’s why you won’t find any pastry making instructions here. Not when there are perfectly good frozen pie shells available at your local supermarket. Go forth and buy your pastry. Martha Stewart probably wouldn’t approve but you’ll feel sooo much better.

A Simple Blueberry Pie Recipe

4 cups (500ml) blueberries (fresh or frozen)
1/2 cup (125ml) sugar or Splenda (which can be used like-for-like as a sugar substitute when baking)
1/4 (1ml) teaspoon salt
1/4 (50ml) cup flour
1 (5ml) teaspoon cinnamon
1 tablespoon (15ml) lemon juice
2 tablespoons (30ml) of butter

Mix the sugar (or Splenda), salt, flour, and cinnamon. Line a 9 inch pie plate with your store bought pastry. Sprinkle about a third of the sugar/salt/flour/cinnamon mixture in the bottom of your pie plate.

Toss the remainder of mixture with your blueberries and pour into the pie shell. Sprinkle the lemon juice. Dot with butter.

Place the top crust over your concoction and crimp the sides with your fingers to seal it. Cut slashes in the top to let steam escape. This prevents a blueberry explosion from decorating the inside of your oven.

Bake at 450 F (230 C) for 10 minutes, then reduce heat to 350 F (180 C) for 30-35 minutes (or until brown and bubbling).

Even easier option: Omit the butter (saves calories and doesn't affect the taste that we've ever noticed) and reduce the amount of flour (or leave it out altogether) if you prefer a juicier pie.

We like baking with Splenda; the calories saved mean you can have twice as much ice cream with your pie.

Fresh blueberry pie with two scoops of vanilla ice cream. Who could ask for a more perfect blueberry dessert?

Crafty Baking Tip for Easy Blueberry Pie Filling:

Before you freeze fresh blueberries (after you’ve washed them, otherwise you might end up eating more wildlife than you meant to), sprinkle them with the sugar, thickener (flour or cornstarch) lemon juice, cinnamon, and salt.

Then freeze in aluminum pie tins (without the pastry), or in freezer bags.

When you’re ready to bake your pie, dump the frozen concoction into your pastry-lined pie plate, top with a crust, and bake away. Easy peasy lemon squeezy.

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