Blueberry Pie

The recipe makes two pies.

INGREDIENTS:

• Pie crusts
• 4 cups blueberries
• 4 tsp lemon juice
• 3⁄4 cup brown sugar
• 1⁄4 cup all-purpose flour
• 1 tsp lemon zest, grated
• 1⁄2 tsp cinnamon, ground
• 1⁄4 tsp nutmeg, ground
• 1⁄8 tsp salt
• 2 Tbs butter

DIRECTIONS:

1. Have both 8-9 inch double crust pie shells ready.
2. Sort, rinse, and drain blueberries.
3. Sprinkle lemon juice over the berries.
4. Combine sugar, flour, lemon peel, cinnamon, nutmeg, and salt.
5. Toss this mixture gently with the blueberries to coat well.
6. Add the berry mixture to the pie shells.
7. dot with butter. Place the second crust on top of the pies, seal the edges, and cut 3 slashes on top to allow steam to escape.
8. Bake in preheated 450°F oven for 10 minutes.
9. Lower heat to 350°F and continue baking for 30-35 minutes more. Cool the pie before slicing.

NOTES: This pie freezes well. Wrap up before baking and freeze.