This pie is bursting with blueberries. Great made with fresh or frozen blueberries.

Bakes at 375 degrees Fahrenheit(190 Celsius)
You will need a 9″ pie pan

Pastry for a 9″ double crust OR use 2 premade 9″ pie crusts
3/4 cup sugar
1/3 cup flour( if blueberries are extremely juicy add an additional 1 Tablespoon if you want)
1 Tablespoon lemon juice(optional)
5 cups fresh or frozen blueberries

To brush over crust-

Roll out half of the pastry a little bigger about 11″ diameter and fit into pie pan.
Roll out the top crust 12″.
In a bowl, mix the sugar, flour, lemon juice, and blueberries. If you have frozen blueberries, let the mixture sit 15-30 minutes before adding to pie pan.
Pour the blueberry mixture into the pie pan.
Lay the top crust over the blueberries and tuck the top crust under the bottom crust and crimp to seal.
Brush a little milk over the top crust. Sprinkle with a little sugar.
With a knife, make slits in the pie crust to allow steam to escape.
Preheat your oven.
Cover the edges with a pie shield OR a foil ring.
Bake for 25 minutes from fresh fruit and 50 minutes for frozen.
Remove shield or foil ring.
Bake for another 20-30 minutes or til top is golden.
Remove to cool on a wire rack.

Serves 6-8.


If you have leftover pastry make cinnamon pastry roll-ups!