Blueberry Pie

​There's nothing like fresh picked blueberries, especially when you put them into a pie! This pie is easy to put together, sets up very well, and is absolutely delicious!

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Ingredients

• 2 9” pie crusts
• 1 quart + 1 c fresh blueberries (5 cups)
• ½ c sugar
• ⅓ c flour
• 1 tsp lemon juice
• 1 Tbs milk – regular, soy, or nut
• 1 Tbs sugar for sprinkling

Directions

• Rinse blueberries well, drain then pour onto a cotton towel to let dry. Remove any stems and leaves
• In a small bowl, mix flour and ½ c sugar together
• Pour blueberries into a large bowl, add the flour mixture and toss to coat
• Add lemon juice and toss again with a large spoon. Toss blueberries every few minutes to make sure sugar and flour are well distributed, for about 15 minutes
• Preheat oven to 400°F
• Place 1 crust in a 9” pie plate and press it into place
• Pour blueberries into the crust. If there's any flour or sugar left in the bowl, distribute evenly
• Place second crust on top, pinch edges to seal
• Brush the milk over the top of the pie, then sprinkle with 1 Tbs sugar
• With a paring knife, cut around 8 slits into the top crust to vent steam
• Place pie in the center of the preheated oven on a large square of foil to catch drips
• Bake 30 minutes at 400°F
• Very carefully rotate pie ½ turn
• Bake 15 more minutes and then check every 5 minutes until syrup begins to boil up. Syrup will be very shiny at first, pie is done when the syrup looks satin and thickened
• Cool on a wire rack
• If desired, place in the fridge once pie is room temperature to completely set
• Serve with vanilla ice cream

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Recipe Card PDF