Homemade Blueberry Pie

  • Servings: 6-8 people
  • Prep time: ~ 15 minutes
  • Cook time: ~ 50-60 minutes


  • 5 cups fresh organic blueberries
  • 1 tablespoon lemon juice, freshly squeezed
  • Pastry for double-crust 9-inch pie
  • 1 cup cane or coconut sugar
  • 1/3 cup all-purpose unbleached flour
  • ¼ teaspoon sea salt
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons butter, unsalted or pasture
  • 1 teaspoon cane sugar for crust

For Father’s Day, I made this blueberry pie from my father’s cookbook. My family loved the juicy pie and my father got to be with us that day in spirit. It was perfect. I highly recommend making this easy dessert. It melts in your mouth.

If you are a vegan, the organic pie crust I love contains no eggs or dairy. You can always make your own crust too. Healthy coconut oil can be substituted for the little butter in the filling. I am sure it will still taste amazing.


1) Wash and remove the stems from 5 cups of organic blueberries. Sprinkle with 1 tablespoon freshly squeezed lemon juice. You can add more lemon juice if you prefer a juicier pie. Add 1 cup of sugar, 1/3 cup all-purpose flour, ¼ teaspoon sea salt, and 1/2 teaspoon ground cinnamon. Mix well.

2) Preheat oven to 385 degrees and take pie shells out of the freezer. (I decreased the temperature from 400 degrees so I did not need an aluminum tent to prevent too much browning. ) Take the shell out of the aluminum pan and place in glass or stoneware dish. Aluminum can leach into your food. Before you add the crust, grease the dish with butter or coconut oil to get a better crust.

3) Pour blueberry mixture into bottom shell. Add 2 tablespoons of butter or coconut oil. Place the top shell on top and let it loosen from the pan. Crimp the edges and add 4 slits.

4) Bake for 50 minutes to 1 hour. The crust will be light brown and you will smell the blueberries. If you added more lemon juice, you may have blueberry juice bubble out the slits.

5) Serve with some real vanilla bean ice cream and a tall glass of milk. You can make your own using this simple recipe or buy a quart.  I love Julie’s Organic Ice Cream as well as Alden’s Ice Cream. They use organic milk and cream. Enjoy!

Why you want to eat this!

Blueberries are rich in vitamin K, manganese, fiber, vitamin C and antioxidants that protect your cells from free radical damage in the DNA as well as may have benefits for your nervous system and brain. Blueberries may improve your memory. They also help regulate blood sugar levels, can improve eye health and fight cancer.

Make sure you buy organic since they are one of the most heavily sprayed produce and research shows there are more antioxidants in organic berries than conventional. “Organically grown blueberries turned out to have significantly higher concentrations of total phenol antioxidants and total anthocyanin antioxidants than conventionally grown blueberries, as well as significantly higher total antioxidant capacity. Numerous specific antioxidant anthocyanins were measured in the study, including delphinidins, malvidins, and petunidins. The antioxidant flavonoid quercetin was also measured.” Read more..

Lemons are an excellent source of vitamin C, magnesium and Calcium. They improve your skin, relax the body and clear the mind. They may help reduce fevers due to the vitamin C.

Palm oil is the richest source of tocotrienols which is a form of vitamin E. This oil has been known as a bad oil in the past and some scientists are saying it is inaccurate. Time Magazine stated several universities believe the tocotrienols may fight cancer and prevent strokes and are conducting studies to prove they are correct. We are still waiting on the results but most things in moderation are good for you.

The Ultimate Cookbook

Blueberry Pie
Preparation time: 15 minutes Cooking time: 35 minutes

5 cups fresh blueberries
1 tablespoon lemon juice
Pastry for double-crust 9-inch pie
1 cup sugar
1/3 cup all-purpose flour
¼ teaspoon salt
1/2 teaspoon ground cinnamon
2 tablespoons butter or margarine
1 large egg, lightly beaten
1 teaspoon sugar

Sprinkle berries with lemon juice; set aside. Roll half of pastry to 1/8-inch thickness on a floured surface. Place in a 9-inch pieplate. Combine 1 cup sugar and next 3 ingredients; add to berries, stirring well. Pour into pastry shell and dot with butter. Roll remaining pastry to 1/8-inch thickness. Place over filling; seal and crimp edges. Cut slits in top of crust to allow steam to escape. Brush top of pastry with beaten egg and sprinkle with 1 teaspoon sugar. Bake at 400 degrees for 35 minutes or until golden. Cover edges with aluminum foil to prevent overbrowning, if necessary. Serve warm with vanilla ice cream, if desired. Yield: 8 serving.

Per serving: Calories 445, Fat 20.9 grams, Cholesterol 34 milligrams, Sodium 372 milligrams


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Recipe by Back To Organic at http://backtoorganic.com/homemade-blueberry-pie/