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Photo of: Luscious Blueberry Pie Perfection!

Luscious Blueberry Pie Perfection!

Submitted by: GirlNextDoor 
Living In: West Vancouver, British Columbia, Canada
The flavor of fresh blueberries shines out when paired with a gingersnap crumb crust in a refrigerator pie. 
Photo of: Patsy's Half-Baked Blueberry Pie

Patsy's Half-Baked Blueberry Pie

Submitted by: Ken Rosenfeld 
This half-baked blueberry pie has a layer of warmed cream cheese topped with fresh blueberries. It is then coated with a hot blueberry filling and refrigerated for a deliciously fresh pie. 
Photo of: Fresh Blueberry Pie I

Fresh Blueberry Pie I

Submitted by: Carol 
It's obvious that blueberries favor lemons once you make this classic pie. Fresh lemon juice and lemon zest are spooned over the sweetened berries, and then this berry filling is piled into a pastry crust, dotted with butter, covered with a top crust and baked. 
Photo of: Blueberry Pie

Blueberry Pie

Submitted by: ASHESP 
There is nothing to beat a fresh blueberry pie. It doesn't need much: sugar, a bit of cornstarch to thicken all the nice juices and cinnamon. It's perfect with fresh berries, but still mighty fine with frozen ones. 
Photo of: Blueberry Crumb Pie

Blueberry Crumb Pie

Submitted by: MissBethany 
Home Town: Edmonton, Alberta, Canada
Living In: Lynden, Washington, USA
Blueberry pie is topped with a cinnamon crumb topping in this simple recipe. This is the best blueberry pie that any of my family has ever had. 
Photo of: Fresh Blueberry Pie III

Fresh Blueberry Pie III

Submitted by: gary graham 
The pie crust for this very blueberry pie is made with sugar and milk, and it bakes up perfectly to accommodate the two cups of fresh blueberries and the two cups of cooked ones that are layered into the pie shell. This pie makes a sweet treat that is chilled in the fridge and served with whipped cream. 
Photo of: Little Ann's Peach and Blueberry Pie

Little Ann's Peach and Blueberry Pie

Submitted by: McLellan's 
Use store-bought pie crust or your favorite homemade crust for this scrumptious summer fruit pie. 
Photo of: Topless Blueberry Pie

Topless Blueberry Pie

Submitted by: Elaine 
Oodles of blueberries are cooked up with sugar, water and cornstarch, until a thick and wonderful sauce has been created. Then even more blueberries are stirred in, and then this luscious berry concoction is poured into a pre-baked pastry shell and slipped into the fridge to chill. Serve this pie with lots of freshly-whipped cream. 
Photo of: Blueberry Cream Pie

Blueberry Cream Pie

Submitted by: Barbara 
Home Town: Kitchener, Ontario, Canada
Living In: Oakville, Ontario, Canada
Well over 100 years old, this recipe has been part of my family forever. My Grandmother, born in the 1880's taught it to us, and who taught it to her, I have no clue. It turns out to be a very large pie with a layer of custard, topped with a layer of blueberries, and then a layer of meringue. If you like blueberries, its a keeper. My Grandma always said that you could make a smaller pie by using a pint of blueberries, but we have never tested that theory. 
Photo of: Blueberry Meringue Pie

Blueberry Meringue Pie

Submitted by: Dan Kelly 
A really simple pie to make. A fresh blueberry pie that is simply spiced and topped with a golden meringue. Great for a sweet dessert after lunch or dinner. My family loves it. Give it a try! 
 
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