Grammy's Classic Blueberry Pie

Angela (Grammy) Derby

By
@Angela_Derby

This is a simple recipe...a little sugar, cinnamon, lemon and flour to thicken the juices from the blueberries. I use my mom's pie crust recipe, but, you can use your favorite or buy the refrigerated ones. You'll need two, it takes a bottom and top crust.


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Method:

Bake

Ingredients

pastry for 2-9" pie crusts
2/3 c
sugar
1/4 c. + 2 Tbsp
flour
1/2 tsp
cinnamon (optional)
5 c
fresh blueberries
2 Tbsp
lemon juice
3 Tbsp
butter

Directions Step-By-Step

1
Heat oven to 425'F. Prepare pastry. Stir together sugar, flour and cinnamon; mix with berries. Turn into pastry-lined pie pan; sprinkle with lemon juice and dot with butter.
2
Cover with top crust, which has slits cut into it. (I made the lattice top for this pie).
3
Place the pie on the middle rack of the oven with a cookie sheet or aluminum foil below it on the lower shelf. This will catch any juices in case they bubble over. Bake for 12-15 minutes at 425°. *Reduce heat to 350°F and bake for 30 to 40 minutes more or until juices are bubbling and have thickened.
*Check after lowering heat, to see if crust is browning too fast. Make a tent of aluminum foil, and cover the crust loosely.
4
Transfer to a wire rack to cool. Let cool completely before serving

About this Recipe

Course/Dish: Pies
Main Ingredient: Fruit
Regional Style: American