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Beverly Westerveld & Stan Briggs
Route 123 / Neal Gate Street
Scituate, MA 02066
(Scituate/Norwell town border)
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Blueberry Pie
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2 cups Flour, all-purpose
1/2 teaspoon Salt
3/4 cup Shortening
6 to 7 tablespoons Ice Water

Blueberry Filling

1/4 cup Allspice, ground
4 cups Blueberries, fresh or frozen, thawed with juice
3 tablespoons Blueberry liqueur
1/4 teaspoon Cloves, ground
1/4 cup Flour, all-purpose
3/4 cup Sugar, granulated
3/4 cup Sugar, brown, packed
3 tablespoons Tapioca, quick-cooking


To make Pastry

IN a large bowl, combine 2 cups of flour and the salt.

With a pastry blender or 2 knoves, cut in the shortening until the mixture resembles peas.

Add the ice water, a tablespoon at a time, tossing with a fork until all is moistened.

Gather dough in a ball. Devide doug in 2/3 and 1/3 portions.
Flatten both pieces of dough in disk shapes.
Wrap and refrigerate while making filling.

To make Blueberry Filling

In a medium bowl, combine granulated sugar, brown sugar 1/4 cup of flour, tapioca, allspice and cloves.
Mix until blended.

Pour over blueberries in large bowl.
Mix gently.


Pre-heat the oven to 375F.

On a floured surface, roll out 2/3 of the pastry.
Fit into a 9" pie plate.

Spoon the blueberry filling into the pastry shell.

Roll out the remaining pastry.
Arrange it over the filling.
Trim and flute the edge.
Make slits to allow steam to escape.

Bake at 375F for 65 minutes or until bubbling in center and the crust is nicely browned.

Makes 6 servings.


Blueberry Magazine (Vol. XIV, No. 13)

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Last modified: December 16, 2018
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