Country Blueberry Pie

Preparation info

  • Difficulty


Appears in

Farm Journal's Complete Pie Cookbook

Farm Journal's Complete Pie Cookbook

By Nell B. Nichols

Published 1965

  • About

Brings summer flavor to winter meals


  • Pastry for 2-Crust Pie
  • 3 c. frozen blueberries (unsweetened)
  • Blueberry juice
  • Water
  • ¾ c. sugar
  • 2 tblsp. quick-cooking tapioca
  • tblsp. cornstarch
  • 1 tsp. lemon juice


  • Thaw berries until most of free ice has disappeared. Drain off juice, measure and add water to make ½ c. liquid; stir into mixture of sugar, tapioca and cornstarch in saucepan. Heat rapidly until thickening is complete. Boiling is not necessary. Set aside to cool.
  • Add berries and lemon juice to cooled, thickened juice. Pour filling into pastry-lined 9" pie pan. Cut steam vents and adjust top crust; flute edges.
  • Bake in hot oven (425°F.) 30 minutes, or until nicely browned. For a brown undercrust, bake on lowest oven shelf.