How to Make a Pie With Fresh Blueberries

Mid-summer brings the chance to use fresh blueberries in many types of deserts, including pies. Blueberries need little preparation before being added to baked goods. They also can be frozen after they are mixed with the cinnamon/sugar solution, or even as an entire unbaked pie. This will ensure that your family will have fresh blueberry pie in the winter months. Adjust the sugar and spice to your taste, or add other spices if you don’t like cinnamon.

Difficulty: Easy

Instructions

Things You'll Need:

• 2 pints of blueberries
• 1 cup of sugar
• 1 teaspoon of cinnamon
• 1 tablespoon of flour
• 2 pie crusts (one for a top, the other for a bottom)

1. Preheat the oven to 400 degrees.

2. Grease a pie plate and put the bottom curst in it. Make sure the crust is smooth and has no air bubbles.

3. Wash and sort the blueberries. As you add them to a colander, pick through them and remove any odd bits of stem or spoiled blueberries. Run cool water over them and then shake them to remove the excess water.

4. In a small bowl, mix the sugar, cinnamon and flour.

5. Add the blueberries to a large mixing bowl. Add the cinnamon/sugar/flour mixture. Stir well and make sure the blueberries are evenly coated.

6. Pour the blueberries into the pie crust.

7. Place the second pie crust over top of the blueberries. Trim off excess dough and crimp the edges. Cut vents in the top of the pie so steam can escape.

8. Put the pie in the oven and bake it for one hour. The pie juices may run over so place the pie plate on a cookie sheet or line the bottom of the oven with aluminum foil. Let the pie cool before eating.