This is what summer weekends’ are made of--great barbeque
followed by a slice of blueberry pie and vanilla ice cream. This is my mom’s recipe and she by far, was reining
Queen of Pies. Before her
passing, she showed my sisters, niece and cousin how to make apple pie and
blueberry pie. The crust is the same for
both as I posted in the Apple Pie post.
Blueberries are plentiful this time of year so you may want to buy a
flat and freeze them in order to enjoy this antioxidant rich fruit all year
round.
I have made this pie a few times but Dad gave this one the highest approval rating. "It's as good as your Mother's."
Blueberry Pie
Ingredients
9 inch Glass Pyrex pie pan
½ teaspoon salt
1 cup sugar
¾ cup firmly packed brown sugar
1/3 cup flour
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
3-4 pints blueberries
½ stick unsalted butter
1 tablespoon lemon zest
2 tablespoon lemon juice
1 beaten egg for egg wash
Vanilla Ice Cream
Directions
Combine first six ingredients in a medium bowl
Prepare first layer of pie shell
Add berries in layers alternating with the sugar mixture, pieces of butter, lemon zest and lemon juice
Berries should be heaping because they cook down
Cover top of pie with dough;
crimp edges and brush with egg wash
Bake for 20 minutes at 375F; turn down woven to 325F and continue baking for about 1
hour 10 minutes
If pie starts to bubble and leak its juices, put a sheet pan
filled with water on the rack below the pie to catch the juices
Remove pie from oven and allow to completely cool
Serve with a generous scoop of vanilla ice cream
