Country Blueberry Pies

Appears in
Farm Journal's Complete Pie Cookbook
Farm Journal's Complete Pie Cookbook

By Nell B. Nichols

Published 1965

  • About
Many farm women prefer wild blueberries to the prettier, larger cultivated fruit with softer seeds. They hold that domesticating the berry tamed its flavor, too! Both have their champions—both make excellent pies.

If you live where you can pick your own, use the berries soon after taking them from the bush. We especially recommend our 1-Crust Double-Good Blueberry and Lemon-Blueberry Pies. The first, a New England special, is a half-and-half pie—contains both raw and cooked berries. In the second, grated lemon peel enhances the berry taste. The recipe comes from a Wisconsin farm kitchen in which the pie shows up on the dinner table the year around. Frozen berries do the honors when fresh ones are unseasonal.