Saturday, July 13, 2013

Easy-Peasy Pie

As promised, here is a recipe for the easiest blueberry pie ever. It's pretty darn tasty, too!

Easy-Peasy Blueberry Pie

Preheat your oven to 350 degrees.

In a large bowl, combine 4 cups of fresh blueberries, 1 cup of sugar (more or less depending on how sweet or tart your berries happen to be), 3 heaping tbsp. of cornstarch, a sprinkle of cinnamon, and the juice of half a lemon.

Pour the blueberry/sugar mixture into a prepared deep dish pie crust (I like Pillsbury's).  Dot the top of the berries with pats of butter. I like to cut a 2nd crust into long strips and then weave a lattice on top, but you could just put the whole thing on there (with small slashes cut in to let steam escape).

Pop that baby into the oven and let it bake for about 50 minutes, or until golden brown on top and bubbling. Make sure you have something underneath to catch any errant juices that escape! Let the pie cool, then enjoy.

I tried this recipe with peaches instead of blueberries the other day, and it was great, too! I did decrease the sugar a bit, since the peaches were sweeter than the berries. I got a picture of that one to share:

The lattice is far from perfect, but the pie was delicious anyway!


  1. Good morning found you at Mary's. Stopped in because I liked the name of you blog. Glad I did.


  2. Yummers! That looks so, so wonderfully delicious! One of my favourite things to add to peach pie is a little bit of almond extract, it compliments peaches (and nectarines) so beautifully. Our part of B.C. is one of the largest peach growing regions in Canada (if not "the largest", though I can't say that for sure), and I wish I could send you a few baskets of freshly picked, sun-kissed July peaches right now for you to enjoy and make more tasty pies from.

    ♥ Jessica