I absolutely love this pie recipe and I originally found it in Better Homes and Gardens. However, I have made a couple of my own changes over the years. Blueberry season is in full swing and the blueberries are very reasonable right now, so make several for friends and neighbors. You will be much appreciated, believe me!! Another taste of summer...
- Pastry for 2 crust pie
- 4 Cups fresh blueberries
- 1- 14 oz. can small wild blueberries, drained well
- 3/4 to 1 cup sugar
- 3 heaping TBLS. flour
- 1/2 teaspoon grated lemon peel
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- dash salt
- 1 teaspoon lemon juice
- 1 TBLS. butter
Combine 4 cups fresh blueberries and wild blueberries with sugar, flour, lemon peel, cinnamon, nutmeg, and salt. Line bottom of pie pan with pastry and add filling. Sprinkle with lemon juice and dot with butter. Add top crust and make slits for steam. Brush with milk and sprinkle with cinnamon sugar. Put on baking sheet with sides and bake for 35-40 minutes until browned and bubbly. Serve warm with ice cream!!! DELICIOUS!!
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