Happy Father’s Day fathers, and additionally… Happy Birthday to my Father! Father’s day always comes in blueberry season, and this season blueberries are falling off of the bushes! Birds are swooping down and getting their fill! What are you going to do with all those berries? The same thing we do, make Dad’s Blueberry Pie of course! It is absolutely… melt in your mouth, crave it all year… delicious!
The best part of this recipe is that it’s low in sugar. Over the years my dad has become quite health conscious, and with that comes the concern for sugar. He’s probably one of the healthiest 69 year-olds I have ever seen. He’s also probably one of the hardest working men I’ve ever met. Basically he puts me to shame any day. If I wanted to measure up to my dad, I would probably need to just quit life and start over.
From what I’ve observed from watching him stay healthy is this: if you want the secret to health and long life, pick 90 pounds of blueberries every year, vacuum freeze them in your basement freezer, blend them up every morning into a drink, and enjoy. These little super foods are his secret. Well… that and avoiding cane sugar.
The best part of my dad’s blueberry craze is that every year he brings us 2, 3, sometimes 4 blueberry pies to enjoy. I have the best part of the process. I just let him borrow my teenagers they help him pick the 90 pounds of berries, and then I reap the benefits.
So this year I was able to convince him to share the recipe. This pie is sweetened mostly with blueberries there’s a small amount of sugar, but not much. It is absolutely divine. I hope you enjoy this recipe as much as our family does. My dad started a tradition of picking blueberries and making pies, that I hope will be a family tradition that carries with generations to come!
- 1 Pie Crust Recipe
- 6 cups fresh blueberries
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1/4 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 teaspoon cinnamon
- Preheat oven to 425 degrees. Prepare Pie Crust recipe, and set aside pastry lined pie dish and pie top un-assembled (cut into strips).
- Gently combine blueberries, lemon zest, lemon juice, flour, sugar, and cinnamon in a large bowl. Gently stir until blueberries are coated with sugar and flour.
- Place blueberry mixture in pastry lined pie dish. Line pastry top strips over top of pie in a lattice pattern. Pinch edges and trip excess.
- Line a backing sheet with aluminum foil and place on the bottom rack of oven to catch any filling that could bubble over. Bake pie on middle rack of oven for 20 minutes. Reduce heat to 350 degrees and bake 30-40 minutes more until juices are bubbling and have thickened. Cool on a wire rack.
- Serve warm with a scoop of vanilla ice-cream or refrigerate and serve cool.
