Blueberry Pie

There are thousands of blueberry pie recipes out there … this is another one.  Very simple.  I used cornstarch but no flour so the blueberry filling is gluten free.  I recommend fresh blueberries!  We have been buying a gallon of blueberries at a time recently so I had plenty on hand.  The baby refused to be put down so this is his first foray into the kitchen.  I think he enjoyed it.  


2 9-inch pie crusts (one for the bottom, one for the lattice on top)
6 cups fresh blueberries
juice from half of a lemon
3/4 cup to 1 cup sugar
5 Tablespoons corn starch
pinch of salt


Combine blueberries, lemon juice, cornstarch, salt, and sugar in a large bowl.  Stir gently.  Taste test repeatedly – delicious.  Set aside while you prepare the crust.  Pour the blueberries into the prepared crust.  Top with 2nd crust.  Cook at 400 degrees for 45 minutes to an hour.  Let cool for about an hour.  Serve with vanilla ice cream.

Blueberries tossed with sugar, cornstarch, and lemon juice
Almost ready for the oven… 


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Erin Brighton

I am a native New Englander now living in beautiful Charlotte, North Carolina and enjoying summers in sea-breezy Scituate, Massachusetts with my five small kids and two large dogs. I love to cook easy, local, and gluten-free for friends and family.

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