Tuckernuck Blueberry Pie

Streusel Bundt Cake
May 10, 2017
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Tuckernuck Blueberry Pie

Who doesn’t enjoy a nice slice of homemade pie? This is a family favorite recipe that the Tuckernuck Inn B&B is happy to share with you.



  • 5 cups fresh blueberries
  • 1 tablespoon lemon juice
  • 2 pie crusts (top & bottom)
  • 1 cup sugar
  • 12 cup all-purpose flour
  • 18 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons butter
  • 1 large egg, lightly beaten
  • 1 teaspoon sugar


  1. Sprinkle blueberries with lemon juice in a bowl and set aside.
  2. Fit one piece of pie crust in a 9-inch pie plate and crimp edges.
  3. Combine 1 cup sugar, flour, salt, and cinnamon in a bowl, then add to berries, stirring well.
  4. Pour into bottom pie crust and dot with butter.
  5. Place 2nd pie crust over filling. Seal and crimp edges.
  6. Cut slits in top of crust to allow steam to escape.
  7. Brush top of pie crust with beaten egg, and sprinkle with 1 teaspoon sugar BAKE at 400° for 35 – 50 minutes or until golden.
  8. Cover edges with aluminum foil to prevent overbrowning, if necessary.

Servings: 8