Friday Pie-Day: Blueberry Pie

Classic pie! Fresh summery fruit! Easy to assemble! Delicious taste! What more could a pie-maker ask for?

Back in 2010 when we made this as our "pie of the month" for July, we started out with 5 cartons of blueberries (we were making 2 pies though).

First we rinsed them all and made sure none of them still had their stems.

Then we coated them with sugar! Yum.

Next went the flour, grated lemon peel, cinnamon, nutmeg, and salt.

Pour it all in the pie pan…

And top with the other crust!

This was our first time making a lattice crust back in 2010…

We did our first lattice crust like this…

…so it didn’t turn out quite right.

But our second one was better!

The taste was phenomenal!

Be careful not to spill though – blueberry stains are a little difficult to clean up.

This pie is well-worth the cost of the fresh blueberries for sure!

If you like this pie, you may want to try our Blueberry Lemon Pie too!

Blueberry Pie

9-inch pastry for 2 crusts

4 cups fresh blueberries

1 cup sugar

3 tbsp. all-purpose flour

½ tsp. grated lemon peel

½ tsp. cinnamon

¼ tsp. nutmeg

dash of salt

1 tsp. lemon juice

1. Combine blueberries with sugar, flour, lemon peel, cinnamon, and salt.
2. Fill pastry with fruit mixture. Sprinkle with lemon juice.
3. Cover with top crust, cutting slits for escape of steam (if not using a lattice top crust).
4. Bake at 400 degrees for 35-40 minutes. Allow time to cool and thicken before serving, but serve warm.