Ingredients
Units
Scale
- 2 9″ pie crusts ( recipe here)
- 6 cups wild blueberries, divided
- 1 1/4 cup white sugar
- 1/2 cup lightly packed brown sugar
- 1 cup all purpose flour
- 1/2 tsp cinnamon
- pinch of nutmeg
- pinch of salt
- 3 tbsp lemon juice
- 3 tbsp butter
Instructions
- Preheat oven to 425
- Place bottom crust into a 9″ deep dish pie pale, roll out top crust, refrigerate both until needed.
- Place 4 cups of blueberries into a non reactive pot and cook over medium heat until the juices are released.
- Add both sugars, flour, cinnamon, nutmeg and salt, cook, stirring, until the sugars are no longer granular and the filling is thick and glossy.
- remove from heat an stir in the lemon juice and butter and remining 2 cups of wild blueberries.
- Pour the filling into the pie crust and top with the other.
- Bake for 30 minutes, drop the oven temp to 400 and cook for another 30-40 minutes.
- Cool before cutting.
- Category: Baking, Dessert, recipes