Blueberry Pie

Photo by Stephanie Knewasser

From the kitchen of Stephanie Knewasser

Line a pie dish with a pie crust.


1/2 c sugar

3 Tbsp flour

4 c blueberries

If using FROZEN fruit, let stand 15-30 minutes, fruit should be partially thawed, but still icy.

Spoon into pie crust.

Dot with butter.

Cover with pastry.

GENEROUSLY brush with milk then sprinkle with sugar.

Bake @ 375 for 50 minutes or until fruit is bubbly & crust is golden.


  • I add an egg wash to the inside crust before adding the fruit to prevent a soggy crust. – Steve