Dot’s Mom’s Blueberry Pie:

Ingredients
Pastry for top & bottom of 9 in pie *
4 c fresh or frozen blueberries (I used frozen ones from my parents haul this summer)
3/4 c sugar
3 Tbs flour
1/2 tsp grated lemon rind (doh! no fresh lemons on hand today, so I left out)
dash salt
1/2 tsp cinnamon
1/2 tsp nutmeg
1-2 tsp lemon juice
1 Tbs butter
*Although it’s certainly not that hard to make your own piecrust pastry, I cheated here and used the all-ready type rolled pastry you can find in the refrigerated section of your grocery store, near the cookie dough rolls and biscuit dough tubes.

(row 1)Combine sugar,flour, spices and peel in a large bowl
Toss with blueberries
Line 9″ pie pan with pastry.
Pour blueberry mixture into shell
(row 2)Sprinkle with Lemon Juice, Dot with butter.
Top with top crust**
Crimp crust edges together, squeezing with your fingers.
(row 3)To avoid too brown crust edges, use aluminum foil to make little strips to cover the edges of the pie. (Unless you have a pie crust shield like this or this)
Sprinkle with xtra sugar and cinnamon.
(row 4)Bake 375 for 35-40 minutes (reduce heat if needed to keep crust from over browning)
Pie is done with nicely tan on top, and blueberry juice is oozing through the holes in the top. Mine took about 15 min longer than the recommendation above.

**For my top crust I used a handy cheat – a Lattice Pie Top Cutter –basically a giant cookie cutter that gives the appearance of a lattice crust. You can do anything you want here (if you use a solid sheet, be sure to prick the top of the pie), including making a ‘real’ lattice top, or using cookie cutters to cut out shapes.

If you click through to flickr, the picture above contains notes explaining all the steps – a one stop recipe!

Several people asked where to get the lattice top maker: You can get a Fox Run Lattice Pie Top Cutter HERE!

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