Classic blueberry pie with double crust from Better Homes and Gardens Cookbook, 1976 Edition.
Prep Time20 minutesmins
Cook Time40 minutesmins
Total Time1 hourhr
Servings: 8servings
Calories: 332kcal
Author: Lucy Brewer
Ingredients
Pastry for two crust 9-inch pie.
4cupsfresh blueberries
3/4-1cupgranulated sugar
3tbspall-purpose flour
½tspfresh lemon zest
½tspground cinnamon or nutmeg
Dashsalt
1tsplemon juice
1tbspbutter
Instructions
Preheat oven to 400.Start with a lightly floured surface and roll one portion of the the dough into a 12-inch circle. Flip the dough a couple of times so each side has a light flour coating.Line a 9-inch glass pie plate with dough, allowing the excess dough to hang over the edges.Place the pie plate with dough in the refrigerator.In a large bowl, gently combine blueberries with sugar, flour, lemon zest, cinnamon or nutmeg, and salt.Roll out the second piece of pastry to a 12-inch circle and remove the pie plate from the refrigerator.Scrape the filling into the pie plate, sprinkle with lemon juice, and dot with butter.Place the second piece of dough over the top.Trim the excess dough to about ½-inch and fold the top dough over the bottom and press edges together, so that the folded edge is right on the pie plate lip. Flute the edges or crimp with a fork.Cut four small slits in the top dough.Place the pie on a baking sheet and bake for 35-40 minutes, until the top is deep golden brown and juices are bubbling.Remove pie from oven and cool on a rack. You can serve the pie warm or allow it to rest at least 3-4 hours to set the juices. Serve with vanilla ice cream or homemade whipped cream.