grammy's classic blueberry pie
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.
method
Bake
Ingredients For grammy's classic blueberry pie
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pastry for 2-9" pie crusts
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2/3 csugar
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1/4 c. + 2 Tbspflour
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1/2 tspcinnamon (optional)
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5 cfresh blueberries
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2 Tbsplemon juice
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3 Tbspbutter
How To Make grammy's classic blueberry pie
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1Heat 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.
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2Cover with top crust, which has slits cut into it. (I made the lattice top for this pie).
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3Place 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.
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4Transfer to a wire rack to cool. Let cool completely before serving
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