Blueberry Pie

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Bite into bliss with this classic blueberry pie.

Blueberry Pie with Homemade Espresso Whipped Cream


  • 5 cups of fresh, California Giant blueberries
  • ½ cup of sugar
  • ½ cup of flour
  • dash of grated lemon zest + juice from two lemons
  • 1 tablespoon of Chambord liquor
  • 2 pie crusts (homemade or store bought)
  • 1 egg + 1 tablespoon of cream for egg wash


      • Preheat oven to 400 degrees.
      • Lay first pie crust in pie plate. In a large bowl, mix together, blueberries, sugar, flour, lemon zest and juice, and Chambord liquor. Pour mixture into pie plate.
      • Gently place second pie crust on top. Use your fingers or fork to press the edges together.
      • Brush top and edges with egg wash. Cut slits for steam to exit. Sprinkle with sugar.
      • Bake for 45 minutes, or until crust is browned and blueberries are bubbling. Cool to room temperature. Serve with your favorite whipped cream or ice cream!
Blueberry Pie with Homemade Espresso Whipped Cream

Follow your berries to the farm.

Locate the 16-Digit Trace code.​ Enter the trace back code from your berries to learn about where they were grown. Too bad we can’t deliver the fresh fragrance, too!