Blueberry season is winding down here in Michigan. I bought 40 pounds this year. I shared a few, froze about 2/3 of them, baked a pie, and ate a lot of them. There is nothing like fresh blueberries in your Cheerios.
I am more of a cream pie lover, but when blueberry season rolls around I am all for fresh blueberry pie. The recipe I use is from Better Homes and Garden New Cookbook. My cookbook is so well loved that I can't find the copyright page. I received it as a bridal shower gift in 1981.
Blueberry PiePrepare pastry for 2-crust 9-inch pie. Combine 4 cups fresh blueberries with 3/4 to 1 cup sugar, 3 tablespoons all-purpose flour, 1/2 teaspoon grated lemon peel, 1/2 teaspoon ground cinnamon or nutmeg, and dash salt. Line 9-inch pie plate with pastry. Fill. Sprinkle with 1 teaspoon lemon juice; dot with 1 tablespoon butter. Adjust top crust, cutting slits for escape of steam. Seal. Bake at 400 degrees for 35-40 minutes. Serve warm.
Notes: I make my own pie crust, usually. I like a firmer filling so I add 2 teaspoons cornstarch with the flour. I add the cinnamon plus 1/4 teaspoon nutmeg.