June is blueberry season here in the Bayou State, and every day more blueberries ripen and need to be harvested – I am happy to oblige.

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Today was a good day – I gathered enough berries to make a blueberry pie, just in time for our good friends’ weekend visit.

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Here’s MawMaw’s recipe for blueberry pie. If you find yourself without fresh blueberries, use frozen instead.

Blueberry Pie


2 basic pie crusts
2/3 cup sugar
3 tablespoons flour
1/2 tablespoon cinnamon
3 cups blueberries
2 pats butter
1 beaten egg

Preheat oven to 400 degrees. In a medium-sized bowl, mix the dry ingredients.

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Carefully fold the blueberries into the mixture then pour into an uncooked pie crust. I used a 9″ pie plate for this pie, but if you have a larger plate, use more berries. Place two pats of butter on the berries.

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To make this tarte extra-special for our guests, I’ve used a small heart-shaped cookie cutter to cut two holes for ventilation rather than the standard slits.

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Place the second crust onto the berries. Dip your finger into a cup of water and moisten the crust where you will place the two heart cut-outs. To decorate the edges, I’ve used three fingers to pinch the crust into a points.

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Brush the beaten egg onto the crust. This will turn it a nice golden hue as it bakes.

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Bake at 400 degrees for 30 minutes. Looks like it took all day, but it didn’t – let’s keep that our little secret. ♥

Blueberry PieIf you have enough blueberries, make two pies and freeze one. That way all you have to do is thaw it and reheat when you have unexpected visitors.