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Laura on: Favorite blueberry pie recipe

Tue, April 28, 2015


There seems to be a holiday for just about everything these days. But from someone who truly enjoys celebrating all of life’s little moments, I’m not complaining.

Today is National Blueberry Pie day, so I wanted to share with you my favorite blueberry pie recipe! And I don’t know if it’s just mental, but the pies always taste better when I’ve picked the blueberries myself. Luckily, we have a few really wonderful blueberry farms in our area where you can pick your own blueberries. I absolutely love getting out there really early on a Saturday morning, filling my bucket full of delicious berries, and heading home to put them to good use.

I hope you enjoy making this pie just as much as I do. I have to say, the aroma that fills the house when that pie is baking is pretty incredible.

I’d love to hear your favorite blueberry recipe!

- Laura

Laura Johnson, Founding Artist and CEO of Coton Colors.


3/4 white sugar

3 tablespoons cornstarch

1/4 teaspoon salt

1/2 teaspoon cinnamon

4 cups fresh blueberries

1 tablespoon butter

2 pie crusts, rolled out

1 tablespoon fresh lemon juice

1/2 teaspoon finely grated lemon zest


Line pie dish with one pie crust - trim edges to fit.

Place the blueberries in a large bowl, sprinkle with the lemon juice and toss to coat evenly. In a small bowl, stir together the sugar, cornstarch, lemon zest, salt and cinnamon. Sprinkle the sugar mixture over the berries and toss to distribute evenly. Immediately transfer to the dough-lined pan. Top with the butter.

Cut remaining pastry into 1/2 - 3/4 inch wide strips, and make lattice top. Crimp and flute edges. Bake pie on lower shelf of oven for about 50 minutes, or until crust is golden brown.


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