Fresh Blueberry Pie Recipe
Ingredients
Pastry for 2 crust pie
4 cups fresh blueberries
4 teaspoons lemon juice
3/4 cup sugar
1/4 cup flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
1 teaspoon grated lemon peel
2 tablespoons butter or margarine
Directions
Prepare an 8-inch pie shell; roll out remaining pastry for top crust; set aside.
Rinse and drain blueberries.
Toss gently with lemon juice, then with a mixture of the sugar, flour, cinnamon, nutmeg, salt, and lemon peel.
Turn into unbaked pie shell, heaping berries slightly at center; dot with butter.
Complete as directed for 2-crust pie.
Bake at 450°F 10 minutes; reduce oven temperature to 350°F and bake 30 to 35 minutes, or until crust is lightly browned.
Rinse and drain blueberries.
Toss gently with lemon juice, then with a mixture of the sugar, flour, cinnamon, nutmeg, salt, and lemon peel.
Turn into unbaked pie shell, heaping berries slightly at center; dot with butter.
Complete as directed for 2-crust pie.
Bake at 450°F 10 minutes; reduce oven temperature to 350°F and bake 30 to 35 minutes, or until crust is lightly browned.
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