Blueberry season is so fleeting and brief and even though today they are sold year-round, nothing can beat the fresh summer blueberries. And if you have some wild-growing berries, they are particularly aromatic and tangent.
This blueberry pie recipe is from my Grandma. She grew up in a woody neighborhood where kids would pick berries in the woods in summer and she always fondly remembered blueberry pies her mother made for the kids during this time.
You can make the pie crust from scratch, if you’d like to, but you can also get ready-made and already rolled out dough. Blueberry pie is a quick dessert for me, besides, the blueberry flavor is so intensive on its own, that I mostly use store bought frozen crust for those.
Truth to be told, you can actually go with frozen blueberries as well. The good thing about this pie is that you don’t have to cook the filling separately before baking the pie, so the prep process is really quick. This also refers to frozen berries – you won’t even have to defrost them. Just bake the pie for 10-15 minutes longer and that’s it.
Now, all you have to do is follow the simple instructions below to enjoy a delectable, crusty, flaky, juicy, fruity pie. Have at it!