Blueberry Pie 6 cups fresh blueberries, washed and stemmed (for
frozen defrost and drain well)
1/2 t lemon zest and 1 t lemon juice
1/2 c sugar
1/4 c flour
2 t butter cut in slices
additional butter, melted
additional sugar
double pie crust (I like to make a lattice) (see links below)
Oven: 425°

Combine the blueberries, sugar, flour, lemon zest, and lemon juice in a large bowl. Careful not to bruise berries.
Pour into bottom pie crust. Dot with butter. Top with second pie crust and fold it over the edges of bottom crust and pinch to secure.
Refrigerate at least 30 minutes to firm up the dough.

Remove from fridge and if using solid upper crust poke holes in top of pie with fork to allow steam out while baking. Place pie on baking sheet in order to catch juices that may spill over and bake for about 20 minutes; reduce temperature to 350 and bake for 20 minutes more.

Remove pie and brush with melted butter. Sprinkle with sugar all over entire pie, making sure to get right to the edges.Return pie to oven and bake for additional ten minutes or until juices are thick and bubbling. Remove pie and cool completely so it doesn’t run when cut. Add a bit of whipped cream or ice cream and enjoy

* For a standard flaky crust click HERE
*For the faster Oil Pastry version click HERE
 

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