Monday, July 1, 2013

Blueberry Pie

5 C blueberries
1 Tbls lemon juice 
¾ C sugar
½ C flour
½ tsp cinnamon
2 Tbls butter
2 9" pie crusts*

* Or do like I did in the photo, use a bottom crust and a crumble topping.

Preheat oven to 425°.

Line a 9" pie pan with a bottom crust. Dock with a fork. Gently toss blueberries with lemon juice. Whisk together sugar, flour and cinnamon; pour over blueberries and gently toss until berries are well coated. Pour berries into pie crust, sprinkling with any sugar-flour mixture left in bowl. Dot with butter. Moisten the exposed rim of bottom crust. Lay top crust over pie, gently pressing edges to seal. Pierce top crust several times with a fork so steam can vent during baking (or use a knife to cut steam vents).

Bake 35-45 minutes, until edges of crust are golden brown and juices are thick and bubbly.

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