My youngest daughter asks me to make blueberry pie year round, but I personally often start to crave pie in the Fall. Now that is August, I suppose that is why this came to mind this morning. I've posted it before - back in December of 2006 as a matter of fact! But I've been making this particular simple recipe since the 90's. It's so easy, so quick and yet tastes so good that I've never strayed far when trying 'new' blueberry pie versions. This is the one I go back to. If you have extra pie crust dough left over, you can roll a bit out and use a cute little cookie cutter to add a little pastry shape to the top of the crust too.
BLUEBERRY PIE
3 pints blueberries - cleaned and stems removed or frozen
2 T fresh squeezed lemon juice
1/4 c all purpose flour
1/2 c sugar (I use a mixture of brown and white)
1/4 t cinnamon
2 T butter, cut up
A double pie crust
Toss the blueberries, lemon juice, flour, sugar and cinnamon together in a bowl and then place in the bottom pie crust. Top with the cut up butter and then carefully place the top crust over and crimp or use a fork to seal the edges. Slash or poke the top with a knife or fork to let steam escape. Bake at 425 for 20 minutes and then lower the temperature to 350 for another 30-40 minutes. Let cool and serve with vanilla ice cream or fresh whipped cream.
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