Name: Wild blueberry Pie
Ingredients: 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

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

Cook Mode Prevent your screen from going dark

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