Grandma's Blueberry Pie Recipe

Grandma's blueberry pie recipe features fresh blueberries, a hint of lemon juice and cinnamon, and is baked in an old-fashioned lattice-topped pie.

• Preparation Time: 20 mins
• Cooking Time: 40 mins
• Total Time: 60 mins
• Calories: 290 Calories

Ingredients

• 1 tablespoon lemon juice
• 1 tablespoon butter
• 3 tablespoons quick-cooking tapioca
• 1 pastry for a 9 inch double crust pie
• 3 cups blueberries
• 0.5 teaspoon ground cinnamon
• 1.25 cups white sugar

Recipe Instructions

Step 1

Preheat the oven to 400 degrees F (200 degrees C).

Step 2

Roll out ½ pie dough to fit a 9-inch pie plate; trim crust to the rim of the plate. Loosely cover crust with plastic wrap; chill in the refrigerator.

Step 3

Combine sugar, tapioca, and cinnamon in a bowl: add blueberries and toss to coat. Pour lemon juice over top.

Step 4

Meanwhile, roll out remaining ½ pie dough into a 10-inch circle for top crust; cut into ½-inch strips with a sharp knife or pastry wheel. Pour blueberry filling into chilled pie shell; dot with butter. Moisten the rim of the pie with a small amount of water. Start with the longest strips, lay first 2 in an X in center of pie. Alternate horizontal and vertical strips, weaving them in an over-and-under pattern. Use shortest strips for edges of lattice. Fold ends of lattice strips under edge of bottom crust; flute the crust. Place pie on a baking sheet.

Step 5

Bake in the preheated oven until filling is bubbly and crust is light brown, 40 to 50 minutes. Cool completely before serving.