Mom’S Blueberry Pie
- 2 pints (to 3 Pints) Blueberries
- Sugar
- 1 dash (to 2 Dashes) Of Nutmeg
- 2 Tablespoons (to 3 Tablespoons) Flour (optional)
- 2 whole Pie Crusts
- 1 stick Butter, Sliced Into Pats
- In a large bowl place 2-3 pints of fresh blueberries. Coat them with regular white sugar, not too much, just enough to bring out the natural sweetness.
- Throw in a dash or two of nutmeg and a few tablespoons of all purpose flour. If you would prefer a pie that is more juicy you can leave out the flour.
- Pour the blueberries into a pie crust and top with 8-10 small pats of butter. Cover with a second pie crust. Press both edges together, tucking the dough under as needed, working all the way around the edge of the pie.
- While pinching the top and bottom crusts together, form the edge into a sort of lip. Then pinch the dough between your thumb and index finger all the way around the edge of the pie for a fluted look. Cut three or four slits in the top of the pie for ventilation.
- Bake in a 400u0b0 oven for approximately 35-40 minutes.
pints, sugar, dashes, flour, pie crusts, butter
Taken from tastykitchen.com/recipes/desserts/mome28099s-blueberry-pie/ (may not work)