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Heavenly Blueberry Pie & a Tribute to my Father

Course Dessert
Author Susan Herrmann Loomis


  • Pastry for a two-crust pie
  • 1/3 cup sugar
  • 2 tablespoons all-purpose flour
  • Pinch of salt
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 teaspoon ground cinnamon
  • 1 tablespoon tapioca optional - I like it thicker
  • 5 cups fresh or frozen blueberries do not thaw
  • 1 tablespoon unsalted butter cut into 4 pieces
  • 1 tablespoon milk


  1. Preheat the oven to 400°F.
  2. Roll out half the pastry to fit a 9-inch pie plate, and line the plate leaving an inch of pastry hanging over the edge.
  3. In a small bowl, mix together the sugar, flour, and spices. Sprinkle about 2 tablespoons of the mixture over the crust.
  4. Pour half the berries into the crust, sprinkle them with about 4 tablespoons of the sugar mixture, 1 tablespoon of tapioca and top with the remaining berries and sugar mixture. Dot with the butter.
  5. Roll out the left over pastry and cut into heart shapes with a cookie cutter and place each heart slightly overlapping the next heart on the pie.Make sure the hearts touch the outside edge of the pie, pressing them together gently. Brush the pastry lightly but thoroughly with the milk.
  6. Bake in the bottom third of the oven until the crust is golden and the berries are bubbling up through the slits, about 50 minutes.
  7. Remove the pie from the oven, and let it cool slightly before serving.

Recipe Notes

One 9-inch pie (6 to 8 servings)