Classic Wild Blueberry Pie

There are reasons why things are called classics but the main one is that it never goes out of style. This holds true for our Classic Wild Blueberry Pie as well.


  • 1 package pie crust mix
  • 1 quart fresh or frozen blueberries
  • 1 cup sugar
  • ¾ cup cold water
  • 2 tbsps lemon juice
  • 3 tbsps cornstarch


  1. Prepare pie crust according to package directions. Put blueberries into saucepan. Add sugar, one-half cup water and lemon juice and cook over a slow heat.

  2. Dissolve cornstarch in remaining one-fourth cup cold water. As soon as blueberry mixture comes to a boil stir in cornstarch and remove from fire. Let cool.

  3. Roll out two-thirds of the pie crust large enough to line the bottom and sides of an eight- inch pie plate. Pour in filling. Roll out remaining crust and cover top of pie. Seal edges with a little milk, crimp. Perforate with fork or cut air holes in center of crust.

  4. Bake at 450 f or 232 C for ten minutes. Lower heat to 350 degrees and bake 20 minutes or until crust is lightly browned.


Classic Wild Blueberry Pie

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