Blueberry Pie
When choosing berries for this pie, remember that it's true what they say: The blacker the berry, the sweeter the juice.
Ingredients
1 unbaked double pie crust
4 cups fresh blueberries
2 teaspoons fresh lemon juice
1 1/2 cups granulated sugar
1 teaspoon lemon zest
1/4 cup all-purpose flour
1/2 teaspoon ground cinnamon
2 tablespoons unsalted butter
Directions
Preheat the oven to 450F.
Prepare the pastry for a double-crust pie. Line the bottom and side of a 9-inch pie pan with the bottom crust. Set it aside.
Place the blueberries in a large bowl. Sprinkle them with the lemon juice. In another bowl, combine the sugar, lemon zest, flour, and cinnamon. Sprinkle the sugar mixture on the blueberries. Toss the berries gently, until the flour mixture has been evenly distributed. Pour the blueberry mixture into the crust. Dot with the butter. Place the second crust on top of the filling, trim and fold the edges of the top crust under the edges of the bottom crust, then flute the edges and cut slits in several places on top of crust. Or, if you prefer, cut the remaining pie crust into ten ½-inch-wide strips and arrange the strips in a lattice pattern over the pie filling. Bake for about 10 minutes. Decrease the heat to 350F and bake until the crust is light golden brown, about 30 to 40 minutes. Remove from the oven and cool completely on a wire rack before serving.
Note: Blueberries have such a gorgeous deep-blue color that I think it's much nicer to display them under a pretty lattice top then to hide them under a dome of crust. Bonus: sprinkle a little sugar on the lattice top before cooking.
Serve with French Vanilla Ice Cream!
