Straight Up Blueberry Pie


During the Olympics one year, my 1st grade class had a little competition. Every student picked a country, hung a construction paper version of their flag from the ceiling, and each time that country won a medal, they got to glue a little gold, silver, or bronze circle onto the back. Naturally, I picked Greece as my country. The only problem?

It was the Winter Olympics.

My poor little flag hung bare for the entire two weeks. Meanwhile, I’m pretty sure the lucky little punk who wound up with the USA had to start putting medals on the front of their flag because they ran out of room.

This Olympics is much more fun. I hope you’re watching. Are you watching? You better be watching.


I’m trying to think about how to tie in blueberry pie to the most famous international sports competition in the world, and as I type this I realize I absolutely should have added strawberries for some hard core red-white-and-blue action. Dammit.

Even with just blueberries, though, this pie is stellar.

(But if you make this in the next week and a half, you really should add the strawberries)


It’s a pretty standard fruit pie recipe: berries, sugar to taste, cornstarch to thicken, some lemon for brightness, and a pinch of cinnamon for a little something extra. Nothing unnecessary, or any funky ingredient to throw you off. It’s just a straight up blueberry pie, and it’s a classic.

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Straight Up Blueberry Pie

Makes one 9 inch pie


5 cups blueberries
4-6 Tablespoons sugar
3 Tablespoons cornstarch
Pinch of cinnamon
Juice of half a lemon

A double pie crust of choice (such as A Better Vegan Pie Crust)


Preheat oven to 425F. In a large bowl, toss together the blueberries with the sugar, cornstarch, cinnamon, and lemon juice until fully coated. Set aside to sit for 10-15 minutes.

Roll out one pie crust and place into a 9-inch pie plate. Pour the blueberries into the pie crust. Roll out your second pie crust, then place it over the blueberries (you can also make a lattice to top your pie if you’d like). Crimp the edges, and cut slits into the top crust to let out steam. Brush the top of the pie with a beaten egg.

Bake for 30 minutes. Lower heat to 350F and continue to bake for an additional 30 minutes.

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