Nana's Blueberry Pie
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- 6 cups fresh blueberries, washed and stemmed (for frozen defrost and drain well)
- 1/2 t lemon zest and 1 t lemon juice
- 1/2 c sugar
- 1/4 c flour
- 2 t butter cut in slices
- 1/4 t cinnamon
- melted butter and cinnamon and sugar mix for crust
- favorite pie crust for a top and bottom crust
1mix the blueberries, sugar, flour, cinnamon, lemon zest, and lemon juice in a large bowl. Careful not to bruise or squish berries.
2Pour into bottom pie crust. Dot with butter.
3Top with second pie crust and fold it over the edges of bottom crust and pinch to secure.
4Refrigerate at least 30 minutes to firm up the dough.
5Remove from frig and poke holes in top of pie with fork to allow steam out while baking.
6Place pie on baking sheet in order to catch juices that may spill over and Bake in preheated 425 degree oven for about 20 minutes.
7Reduce temperature to 350 and bake for 20 minutes more.
8Remove pie and brush with melted butter. Sprinkle with cinnamon and sugar mix all over entire pie, making sure to get right to the edges (no one has ever left a crust on the plate from my pie since it tastes so delish)
9return pie to oven and bake for additional ten minutes or until juices are thick and bubbling.
10Remove pie and cool completely so it doesnt run when cut. (I do not like hot blueberries so I refrigerate mine after cooling and dont serve until its cold) Add a bit of cool whip or whip creme or ice cream and enjoy