Cook Time: 40 minutes
Total Time: 40 minutes
Yield: Makes 8 Servings
- 1 cup granulated sugar
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 tablespoon fresh lemon juice
- 2 teaspoons finely grated lemon zest
- 6 cups fresh or frozen thawed blueberries, rinsed well
- pastry for 2-crust pie (see below for recipes)
- 1 tablespoon butter, cut in small pieces
In a large bowl combine sugar, flour, salt, cinnamon, lemon juice and grated rind, and blueberries. Roll out half of the pastry; line an 9-inch pie pan and trim edges. Pour the blueberry mixture into pie crust and dot with small pieces of butter. Roll out remaining pastry to about 1/8 inch thick. Cover pie; trim, turn edge under and crimp. Cut several vents in top of crust to allow steam to escape. Bake at 425° for about 40 minutes, or until crust is nicely browned.
Pie Crust Recipes
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