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Blueberry Pie
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All American Blueberry Pie

Prep Time2 hrs
Cook Time1 hr


  • 1 blind baked pie crust
  • 1 uncooked pie crust
  • 6 cups frozen blueberries
  • 3/4 cup sugar
  • 1/2 cup all purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon lemon juice
  • 1 tablespoon decorate sugar or plain sugar


  • Place berries in a colander over a bowl to defrost and drain liquid.
  • Preheat oven to 425 F.
  • In a large bowl, combine berries, sugar, flour, cinnamon and lemon juice. Mix to combine.
  • Transfer to baked pie crust.
  • On a well floured board, roll out unbaked pie crust. You can go with a traditional top crust and cover completely or you can do as I did and use a seasonal cookie cutter to cut out shapes and place around as the top "crust". Brush the top with water and sprinkle decorative sugar on top, or just sprinkle a little regular sugar.
  • Cover edges of bottom crust with aluminum foil. Bake for 1 hour.
  • Cool and serve.
  • Serve with ice cream or whipped cream, if desired.


My crust is a little dark because it was only covered with foil for half of the cooking time. Your crust will be perfect if you leave it covered for the entire baking time.