Saturday, July 3, 2010

This is the perfect p-i-e says Cousin Joyce from Mississippi. Her Southern accent makes the word pie a three syllable word. A marvelous cool unbaked pie, it is luscious piled high with whipped cream but it is also good without it. The pie filling goes together quickly which makes for an easy summer pie. The spices in the recipe take the blueberries to a new high on the delicious scale.

Birthday party at church where the pie was a big hit! None went home for poor Tom.

Nelda and I have been friends for over 40 years and all that time we have been searching for the perfect recipes. We met through her husband’s educational interests and immediately hit it off even though her boys were on their way to college and mine were in their cribs. We both have cookbook collections that are taking over our houses like Kudzu vines are taking over the landscape in the South. At times our collections frighten us as they grow and grow.  We love to cook, read cookbooks, talk about recipes, buy cookbooks and gossip over the phone about what we are cooking, newest recipes we have found and who has tried what recipe now. This is definitely one of the recipes we would never change nor would we look for a better recipe for a cold blueberry pie.


4 c fresh blueberries, divided
1/2 c sugar
1/2 c light brown sugar
2 1/2 T flour
1 T butter or margarine
1 T lemon juice
1/4 t ground allspice
1/4 t cinnamon
1/8 t nutmeg
1/4 t salt
1 9-inch baked pie shell, I use Pillsbury Refrigerated Pie Crusts
1 c heavy cream or Cool Whip
1/2 t vanilla
Sugar to taste

In a medium saucepan, combine 2 cups berries with the sugars, flour, butter, lemon juice, spices and salt. Cook, stirring constantly, over low heat until it comes to a boil. Simmer 5 minutes or until thickened. Cool. Stir in remaining 2 cups berries and pour into baked pie shell. Chill thoroughly. Whip cream with vanilla and sugar; serve over blueberry pie.

Unroll pie crust with rolled side down so it doesn't try to roll back up.

Crimp edges and prick well with a fork. Bake according to package directions.

Combine 2 cups berries with the sugars, flour, butter, lemon juice, spices and salt in a saucepan. 

Cook, stirring constantly, over low heat until berries burst.  This stage always looks like something is wrong.  It is very dry until the butter melts and the berries start popping.

Looking better at this stage as sugar are melting and mixture is more liquid.

Finished and ready for the other half of the fresh berries. 

Cooked and uncooked berries combined and ready for a pie crust.

Finished pie ready to be chilled.


  1. Do you only make this recipe during blueberry season or can you freeze the berries and use this recipe to make a pie later?
    BTW I LOVE your site. Having the step by step directions with PHOTOS is SO helpful to me!!

  2. Nelda and I have never made the pie with frozen berries; however, she has a cousin and Tom has a cousin who make it with the frozen berries as they can't wait for fresh ones. I have never had it made with frozen berries as Tom's cousin lives in Mississippi.