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Musings from the shed.

Rob Elshire

Recipe: Double Good Blueberry Pie


  • Baked 9" pie shell
  • 3/4 cup sugar
  • 3 tablespoons corn starch
  • 1/8 teaspoon salt
  • 1/4 cup water
  • 4 cups blueberries (I use flash frozen)
  • 1 tablespoon butter
  • 1 tablespoon lemon juice (fresh)

Takes . Serves Eight.

This comes from the Farm Journal's Complete Pie Cookbook (1965).

  • Combine sugar, cornstarch and ssalt in saucepan. Add water and 2 cups blueberries; cook over medium heat, stirring constantly, until mixture comes to a boil and is thickened and clear. (Mixture will be quite thick.)
  • Remove from heat and stir in butter and lemon juice. Cool.
  • Place remaining 2 cups raw (can be still frozen) blueberries in pie shell. Top with cooked berry mixture. Chill.

Rob Elshire

Recipe: Open-Face Pear Pie (Farm Journal's Complete Pie Cookbook)


  • Unbaked 9 inch pastry shell
  • 4 medium size hard bosch pears
  • 1/4 cup butter
  • 1 cup sugar
  • 1/4 cup flour
  • 3 eggs
  • 1 teaspoon vanilla
  • 1/8 teaspoon salt
  • 1 teaspoon nutmeg

Takes . Serves 8.

Peal, halve and core pears. Place pears cut side down in pie shell with narrow ends toward center.

Cream together butter and sugar. Beat in flour, eggs, vanilla and salt. Pour over pears. Sprinkle with nutmeg.

Bake in moderate oven (180C) for 45 minutes or until filling is set and slightly browned. Cool on cakerack 1 hour or longer before cutting.

This is Robyn's favorite dessert pie. The recipe is slightly modified from the original to use nutmeg instead of mace. YUM.