Simple, but delicious.
Raspberry pie is my first love. But if I can’t have raspberry, blueberry is a great stand in. Do not hesitate to use frozen berries if good fresh berries are not available.
A very good recipe that features a rich blueberry filling.
- unbaked double crust 9 inch pie shell
- 4 cups blueberries
- 3/4 to 1 cup sugar
- 3 tbsp flour
- 1/2 tsp grated lemon peel
- 1/2 tsp nutmeg
- 1 tsp lemon juice
- Dash salt
- 1 tbsp butter
- Preheat oven to 425 degrees.
- Combine sugar, flour, lemon peel, nutmeg and salt.
- Stir blueberries into dry mixture.
- Pour blueberry mixture into pie shell; dot with butter.
- Adjust top crust, cutting slits to allow steam to escape. Seal top and bottom crusts.
- Bake at 425 degrees for 15 minutes.
- Reduce temperature to 350 degrees and bake for an additional 30 minutes or until filling is visibly bubbling.
Do not hesitate to use frozen berries if good fresh berries are not available. Using frozen berries that are not thawed will slightly increase baking time. If you really want to get fancy, top the pie with a lattice crust. It looks great and you will be surprised at how easy it is to make. Click here for a step by step guide to making a lattice crust. This pie needs to completely cool before serving as the filling needs to set. Cutting and serving too quickly will yield a runny filling.