Mom’s Blueberry Pie Recipe

By popular demand, Mom’s Blueberry Pie Recipe

blueberry pie recipe
Homemade Blueberry Pie, Maine July 2011. Photo and pie by Gwen Thomas

Pastry for 9” pie:

2 cups flour

1 tsp salt

2/3 cup plus tbsp more shortening

4 tbsp  water


Mix dough and then divide in half for upper and lower crust.

Pie filling for a 9” pie plate:

4 cups blueberries

1 cup sugar

3 tbsp flour

dash salt

1tbsp lemon juice

¼ tsp nutmeg

¼ tsp cinnamon

Mix sugar and flour and spread ¼ mixture on bottom crust.  Add blueberries and cover with remaining mixture.  Sprinkle with salt, nutmeg cinnamon, lemon and dot with butter.


Put on top crust and bake at 425 for 40 minutes.

Mom Canning Blueberries

Photo shows my mother one afternoon on Bog Lake, Maine after joining the blueberry rakers.  She explains, “I believe I raked half a bushel which meant that we had all we could possibly eat in pies and blueberry pancakes and some to can to take home.
This was pre-refrigeration at the camp about 20 years ago.”

3 thoughts on “Mom’s Blueberry Pie Recipe”

  1. Barbara Slayter

    Just to clarify – I raked half a day and took my pay in blueberries which amounted to about half a bushel. It is hot, tedious work!

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