Martha Foose headshot
By Martha Hall Foose
March 2023
One(1) 9-inch pie


  • 1 cup granulated white sugar, plus a little extra for dusting top of pie
  • 1 cup all-purpose flour
  • 1/4 teaspoon allspice
  • 1 teaspoon grated citrus zest
  • 1/4 teaspoon fine salt
  • 1/2 cup (1 stick) unsalted butter, melted and slightly cooled
  • 2 large eggs
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 2 cups blueberries, plus extra for decorating
  • Powdered sugar for service, if desired
Blueberry pie with a slice taken out.


Heat oven to 350 degrees. Spray a 9-inch pie pan with cooking spray.
In a large bowl with a whisk combine 1 cup sugar, flour, salt, allspice, and zest.

The missing slice of blueberry pie.

In a smaller bowl whisk together the melted butter, eggs, and extracts. Pour the butter mixture into the dry ingredients and stir to combine. Add the blueberries and stir to incorporate. The batter will be very thick. Spoon batter into prepared pan and spread evenly. Top with a few berries to give a nice polka dot pattern of fruit across the surface of the pie. Sprinkle the top with a little sugar. Bake for 30 to 35 minutes. Place pie in pan on a wire rack to cool. Top with additional fresh fruit and a dusting of powdered sugar. Serve with lemon curd and whipped cream, if desired.

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Front cover of the March 2023 issue, Today in Mississippi. Dr. J. Kim Sessums pictured in front of his artwork.