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Saturday, March 23, 2013

Mom's Blueberry Pie

I know...wrong season. But I just made a blueberry pie last week and had to put this up. Paddy's brother, two sisters, and brother-in-law were here last weekend for a gig and I needed to pull together some good eats for the family. My German brother-in-law loves blueberry pie so I whipped this up for the gang. Whip up a pie you say? Yes! Always make double or triple batches of pie crust and keep it in the freezer for emergencies. We all love a blueberry pie emergency...

3 cups of blueberries (about a quart and a half?)
2 tbsp flour
1/2 cup sugar
Squeeze of a lemon
Zest of a lemon or 1/2 an orange
Dash of cinnamon
Pie crust

1. Preheat oven to 350.

2. Combine the flour and sugar in a bowl.

3. Roll out the dough and place in pie dish. Sprinkle 2 tbsp of the flour/sugar mixture on the pie crust.

4. Add the rest of the flour/sugar mixture, zest, juice and cinnamon to the blueberries. Gently stir.

5. Dump the blueberry mixture into the pie and cover with the other crust. Be sure to put at least four slits in the top of the crust  (1/2 inch slits) to let out the steam while it bakes.

6. Bake for 30-45 minutes or until the crust is golden.

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