My sister gave me this blueberry pie recipe a few years ago.  I have never used any other!  Strangely I had never had a fresh blueberry until about 3 years ago!  Crazy I know.  They are now my favorite food!  I can’t think of any better way to eat them than in a pie coated with butter, sugar and cinnamon (ya know all the healthy stuff) and covered in flaky, buttery dough! mmm bliss…I’m telling you pure bliss folks!!

 

BLUEBERRY PIE

{ingredients}

1/2 C sugar

1/2 C brown sugar

1/4 C cornstarch

1/2 t cinnamon

6 C fresh blueberries

1 T fresh lemon Juice

2 pie crust {recipe below}

{directions}

Toss sugar, cornstarch, Cinnamon in a bowl.  Fold in Blueberries to coat completely.

Spoon filling into pre-made crust and sprinkle with lemon juice.  Take 1 T butter and cut into cubes.  Place on top of the berry filling.

Cover with top crust, making slits in the top of the pie and brush on a light coat of egg whites and sprinkle with sugar {if desired}.

Bake at 350 for 1 hour and 25 min.

PIE CRUST

{ingredients}

1 C ww flour

3/4 t salt {if using salted butter us only 1/4 t}

2/3 C butter {cold}

5 T ice water

{directions}

Sift dry ingredients together.

Add butter and cut into the flour mixture.

Add water 1 T at a time.

With a pastry cutter until dough forms.

Wrap in plastic wrap and store in refridgerator for 30 min.

On a well floured surface roll out to desired thickness.

Best served with vanilla ice cream…naturally!

---