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Old Fashion Wild Blueberry Pie

Our old fashion wild blueberry pie will harken you back to your grandmother's kitchen. Pass on the tradition to your family.


  • 3/4 to 1 cup sugar
  • 2-1/2 tablespoons cornstarch
  • 1 teaspoon grated lemon peel
  • Dash ground nutmeg
  • 4 cups fresh or frozen wild blueberries
  • 1 to 2 tbsp butter or margarine
  • Pastry for two-crust pie


  • Combine sugar, cornstarch, lemon peel and nutmeg; toss with blueberries. 
  • Pour into pastry-lined pie pan. Dot with butter. Arrange top crust over berries; cut slits in crust to vent. 
  • Bake at 425 F or 220 C for 10 minutes; reduce heat to 350 F or 175 C and bake 35 to 40 minutes or until fruit is bubbly and crust is golden brown.
  • If necessary, cover edges of pie with aluminium foil to prevent excessive browning. Makes one eight or nine-inch pie. Slice into eight wedges.