Since it is now blueberry season, I try and do everything blueberry at the B&B. I made blueberry pancakes this week, blueberry french toast and dessert last night was homemade blueberry pie. One of our guests said it was the BEST blueberry pie he had every had, so I am now sharing my recipe with anybody who wants it. Use whatever crust is your favorite homemade, Pillsbury, etc. This recipe is for a 9-inch two-crust Pie:
1/2 cup Sugar, 1/3 cup Gold Medal Flour, 1/2 tsp. Cinnamon, 4 cups Blueberries, 1 TBL Lemon Juice, 2 TBL Butter. Heat oven to 425 degrees, lay crust on bottom of pie pan. Stir together sugar, flour, and cinnamon; mix with berries. Put into pastry-lined pie pan; sprinkle with lemon juice and add butter on top of berries, then add Top crust which has slits cut in it; seal and flute. Cover edge with two to three inch strip of aluminum foil to prevent excessive browning; remove foil last 15 minutes of baking. Bake 9-inch pie 35 to 45 minutes or until crust is brown and juice begins to bubble through slits in crust. I always cook on a round pie pan in case bubbles over. Everybodies ovens are different so it could take shorter time or longer time just keep checking it. ENJOY!