Carl DeCook
Carl DeCook

 

Blueberry Pie

3 T flour

5 t butter

3/8 t salt

5 T lemon juice

¾ c brown sugar

¾ c sugar, white

 

1 9 inch pie shell, deep dish or a 10 inch regular or eight tart shells.

6 C blueberries, stems removed and washed. 3 C separated.

Over low heat, bring first 6 ingredients to a boil, add 3 cups of blueberries, mix well and continue low boil for about 5 minutes to let the mixture thicken.

Let cool.

When mixture is cool, add the remaining 3 cups of blueberries, mix well and pour into the pie shell or tart shells. Refrigerate to set and serve with whipped cream or ice cream. (or both…)

 

Kay’s Mom and Dad would go to Sebastopol for their bllueberries and she has made this blueberry pie for ever. Well, easily since the 50’s. Recently we found a similar recipe from the Green Valley Blueberry Farm in Sebastopol. I called the number on the recipe but there was no answer and I couldn’t find a listing for them in the computers yellow pages so they may be gone.

The recipe is so old that their address doesn’t have a zip code.