Appalachia Appalachian Food

Miss Cindy’s Blueberry Pie

How to make blueberry pie

I love blueberries! My favorite way to eat them is by the handful, but a close second would be in a slice of pie. Years ago Miss Cindy taught me to make the best blueberry pie ever.

Miss Cindy’s Blueberry Pie

  • 2 pie crusts (I buy a box of refrigerated crusts-2 crusts come in a long narrow box-they’re usually near the eggs at the grocery. If you’d rather make your own-that works too!)
  • about 3 to 4 cups of blueberries
  • 2 heaping tablespoons of flour
  • 1 cup of sugar
  • half a stick of butter
  • 1 egg white

Fresh blueberry pie
Roll out the bottom crust; press it into a pie plate; add the blueberries; and sprinkle flour and sugar over blueberries.

Best blueberry pie

Cut a half stick of butter into pieces and sprinkle on blueberries.

Double crust blueberry pie

Put the top crust on-and crimp the edges of it together with the bottom crust. I’m sure yours will be as pretty as Miss Cindy’s-mine never is. Brush the top with an egg white and sprinkle sugar on it. With a sharp knife cut lines in the center of the top crust to allow steam to escape.

Baked blueberry pie

Bake at 350 for one hour or till crust is golden brown. I usually put a biscuit pan under mine while it cooks to catch any juice that might drip.

Easy recipe for blueberry pie
After you take the pie out of the oven-you should let it cool for at least 30 minutes to give the juices time to settle down. We usually cut it as soon as it comes out. Because sweet drippy juice doesn’t bother us at all.

Miss Cindy’s recipe works great with other fruits too-especially apples. It also works  well with frozen berries. If you make the pie I hope you like it as much as we do.

Sometimes I’m stingy with my blueberries and want to keep them all to myself. Next week I’ll share a blueberry pie recipe that doesn’t use as many blueberries but is still very tasty.


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  • Reply
    August 22, 2016 at 4:41 pm

    Gina-thank you for the comment! Go here for the apple version of the recipe:
    Hope you have a great evening!

  • Reply
    Gina Price
    August 22, 2016 at 9:07 am

    Hi Tipper, any special treatment for apples needed here instead of blueberries, or just sliced and added? Any cooking, flouring, etc? Thanks for great blog and wonderful memories.

  • Reply
    Pam Danner
    August 16, 2016 at 12:07 pm

    Mmmm, looks delicious! I think I love just about all berries. When my daughter and son-n-law and their precious little baby Ruby were visiting us this Summer, we went and picked blueberries. Let me tell you, Ruby loves berries as much as I do! I made a blueberry buckle, blueberry pancakes, homemade blueberry syrup. Thank you for sharing Miss Cindy’s recipe with us!

  • Reply
    August 15, 2016 at 8:57 pm

    You know the quickest way to a Man’s heart is through his stomach, that looks delicious….

  • Reply
    Rachel Wilson
    August 15, 2016 at 5:34 pm

    This looks delicious and I love how simple it is! I use a similar recipe for blackberry cobbler, and it’s so convenient to sprinkle the ingredients right on top of the berries. I’m excited to try this recipe. Will it work just as well with a lattice top crust?
    Thanks Tipper and Miss Cindy ( :

  • Reply
    Rev. RB
    August 15, 2016 at 4:29 pm

    Lord that looks wonderful.
    I LOVE pie, almost any pie. I can turn down cake right easy, but pie is hard for me to walk away from.
    Prayers everyone’s having a great week, and a safe one too.
    Take time to smell the flowers. They might not be there tomorrow.
    God bless.

  • Reply
    Ed Ammons
    August 15, 2016 at 11:58 am

    I haven’t made blueberry pie yet but I do do apple pies with a similar recipe. I set my pies on a baking sheet lined with tin foil. That way I can really pile on the fruit without worrying about boilover. I like to let my pies cool completely (overnight is best) in the fridge so the flour can thicken up, then reheat in the microwave. Personally I like to eat my share cold.

  • Reply
    Melissa P (misplaced Southerner)
    August 15, 2016 at 11:52 am

    Michigan blueberries are at their height right now. Will have to try this. Also had an excellent cherry crop, so I’m thinking that a cherry pie is in our futures. Think I will cook the fruits down with sugar, lemon, and a cornstarch slurry until thickened and then put them into a partially baked lower crust and affix the top with vents. If anyone out there has tried this method with fruit that contain lots of water, please let me know! Thanks!!!

  • Reply
    August 15, 2016 at 11:38 am

    And Miss Cindy,
    That piece sure looks delicious! And Moist! A few years ago you posted how to make a blueberry pie. I had never tried one before, but I sent you a picture of it. It didn’t turn out as moist as yours, but when I cut it, you could hold and eat it in your hand, like a pizza. My dog Topper, even liked it.
    I’ve had Grape Jelly and white peaches before that you all made and it is so good too,
    with biscuits. Love this blog…Ken

  • Reply
    August 15, 2016 at 10:39 am

    We freeze about 10 gallons of blueberries each year and give a lot to other folks. My wife makes a cobbler I like and I have a handful with my oatmeal every morning.

  • Reply
    August 15, 2016 at 9:38 am

    My mouth is watering for a slice of that pie. You share the greatest recipes; they all cause me to have sweet dreams of goodies. The picture of the final pie is beautiful!

  • Reply
    Ron Banks
    August 15, 2016 at 9:03 am

    That’s a good looking pie and the instructions are easy enough that I might try my hand at pie making.
    I love pie!

  • Reply
    August 15, 2016 at 9:00 am

    My very favorite pie, but alas, many years ago I baked one and it bubbled over–I was a young cook at the time. I had to take a chisel to get it scraped out of the oven. Every time I thought of blueberry pie, I would remember that mess. If I had known to place the nice top on the pie, it would have saved me lots of trouble. Now all these years later, I must give it another whirl. Another great thing about this pie is it is simple. Time is past now, but there is a wonderful place near here called Blueberry Hill where you can pick your own.

  • Reply
    Jim Casada
    August 15, 2016 at 8:30 am

    Tipper–My blueberries for this year have come and gone, but thankfully I put up two or three gallons. The good news that this recipe works well with frozen blueberries tells me I’m going to have a “new” treat to carry to my daughter’s the next time they host me. I’ve run through pumpkin pies, persimmon bread, persimmon pudding, and various cobblers, so it will be nice to have something new (and they all like blueberries).
    Thanks to you, or more accurately I guess, Miss Cindy.
    Jim Casada

  • Reply
    Miss Cindy
    August 15, 2016 at 8:19 am

    That pie looks so good, Tip. One of the things I like about these pies is they always turn out so pretty…not perfect but pretty.
    I’ve used this same recipe to make a blueberry peach pie that turned out very good. I used half white peaches sliced and half blueberries. Makes me hungry just thinking about it.
    If I use this recipe to make a pie from a really juicy fruit I add an extra spoon of flour.

  • Reply
    Sheryl Paul
    August 15, 2016 at 8:16 am

    Looks so tasty. I happen to have a freezer full of organic blueberries. One more thing to try with them

  • Reply
    Janet Smart
    August 15, 2016 at 7:58 am

    Sounds delicious, Tipper. Our three bushes gave us lots of blueberries this year and I have quite a few frozen bags of blueberries. We enjoy making blueberry pancakes with them. I don’t know why, but we’ve found that fresh blueberries from our own bushes taste much better than store bought ones. I’ll run this recipe off.

  • Reply
    b. Ruth
    August 15, 2016 at 7:42 am

    and Cindy, that’s easy enough! I will try this one soon.
    I have already made a blueberry cobbler and a blueberry/peach cobbler this year, by the easy method!
    We got a few Gala apples at Rowell’s Apple House last week. Waiting now for the Honey Crisp apples that should be ready in a couple of weeks. The drought has not been kind to the Orchards this year!
    There is nothing as tasty in the Spring. Summer and Fall like fresh fruit of any type!
    Thanks for the recipe,

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