2 9-inch piecrusts
4 cups blueberries
1/2 cup sugar
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon lemon juice
3 tablespoons butter


1. Preheat oven to 425 degrees F. In a large bowl, combine blueberries, sugar, flour, cinnamon and nutmeg. Set aside.
2. Place 1 of the crusts in a 9-inch pie plate and pour blueberry mixture onto crust, sprinkle with lemon juice and dot with butter. Cover with second crust, seal and crimp edges. Cut slits in the top of crust and bake for about 35 to 45 minutes, until crust is browned and filling is bubbly.

If the pie begins to bubble over during baking, place a baking sheet on the rack below to catch the juices.

Blueberry Pie
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