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Blueberry and Pecan Crunch Pie
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3 pints Blueberries, fresh (about 8 cups)
1 tablespoon Cinnamon, ground
3 tablespoons Corn starch
1/2 tablespoon Ginger root, fresh, grated
1 Lemon (juice and grated zest only)
1/4 teaspoon Nutmeg, ground
1 Orange (juice and grated zest only)
1 cup Sugar

Pecan Crunch Topping

1 cup Butter, unsalted (cut in small pieces)
1 tablespoon Cinnamon, ground
1 cup Flour, all-purpose
1 cup Pecans, chopped
3/4 cup Sugar
  Whipped cream for garnish


To make pastry shell

Pre-heat the oven to 375F.

Roll out the pastry to a 16" circle.
Line the bottom and the sides of a 9 x 2 3/4" springform pan with pastry.
Trim pastry just slightly higher than the top edge of the pan, then turn it over and press on top edge.
Sprinkle cake crumbs in the bottom of the pastry shell.

Set aside.

To make blueberry filling

In a small bowl, combine 1 cup of sugar, corn starch, ginger root, 1 tablespoon of cinnamon and nutmeg.
Mix well.
Set aside.

In a large bowl, combine blueberries and the juice and zest of the orange and lemon, mixing gently.
Fold in the sugar mixture.
Pour into the pastry shell.
Set the pan on a baking sheet.

Bake at 375F for 15 minutes.

To make crunch topping

While the pie is baking, combine the pecans, flour, 3/4 cup of sugar and 1 tablespoon of cinnamon in a medium bowl.
Mix well.
With a pastry blender or two knives, cut in the butter until the mixture resembles small peas.

After the pie has baked 15 minutes, sprinkle the topping in the hot pie.

Reduce the oven temperature to 350F.

Bake the pie at 350F for 60 minutes.
If the topping begins to over-brow during baking, cover it loosely with foil.

Cool on a rack for 6 to 8 hours. The filling will settle during cooling.

Pipe a high ruffle of whipped cream around the top edge of the pie to garnish.


Blueberry Bulletin (Vol. XIV, No. 13)

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Last modified: December 16, 2018
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