Blueberry Pie Recipe

This blueberry pie recipe uses a hand-rolled pie crust. It's made with fresh blueberries, the perfect amount of sugar for sweetness, and a touch of flour for just the right thickness. It is absolutely divine, a great holiday or picnic pie!

Blueberry Pie

Ingredients:

Crust Ingredients:

Filling Ingredients:

Directions:

1. Preheat oven to 400 degrees F.

2. Combine the salt and flour in large bowl; cut in butter until mixture resembles coarse crumbs. Add enough water (stirring with a fork after each tablespoon) just until flour is moistened.

3. Divide dough in half; shape each half into ball then flatten slightly. Wrap 1 ball of dough in plastic wrap and refrigerate.

4. Roll out with a floured rolling pin on lightly floured surface, the remaining ball of dough into a 12-inch circle.

5. Place into a 9 inch pie pan, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pan and pinch to flute edges.

6. Combine 2 tablespoons flour, sugar, cinnamon and nutmeg together. Stir in the blueberries.

7. Spoon blueberry mixture into prepared pie crust.

8. Roll out with a floured rolling pin on lightly floured surface, the chilled ball of dough into a 12-inch circle.

9. Cut out leaf shapes in dough using small knife or cookie cutter. Place dough over filling. Cover edge of crust with 2-inch strip of aluminum foil.

10. Bake for 35 minutes; remove the aluminum foil from around the edges. Continue baking for an additional 10 to 20 minutes or until crust is lightly browned and juice begins to bubble through cut-outs in crust.