This blueberry pie is a classic — simple, straightforward goodness!
INGREDIENTS:
CRUST
Use this recipe for double pie crust.
FILLING
3/4 cup sugar
1/2 cup all-purpose flour
1/4 teaspoon salt
6 cups fresh blueberries
2 tablespoons lemon juice
2 tablespoons butter
METHOD:
Heat oven to 425°F.
For the crust, roll half the pie dough into one round into round 2 inches larger than an upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into the pie plate, pressing firmly against the bottom and sides.
In a large bowl, combine sugar, salt, and flour. Gently stir in blueberries. Spoon mixture into pastry-lined pie plate. Sprinkle any remaining sugar mixture over the blueberry mixture. Drizzle with lemon juice. Cut butter into small pieces and dot butter over blueberries.
Roll out the second round of dough. Cover blueberries with top pastry. Cut small slits in it, seal, and crimp the edges of the dough. Cover edges with 2- to 3-inch strip of foil to prevent excessive browning.
Bake 35 to 45 minutes or until the crust is golden brown and juice begins to bubble through slits in the crust. Remove foil for the last 15 minutes of baking.
Cool the pie on a cooling rack for at least 2 hours before cutting.
YIELD: Serves 8
