Easy Summer Blueberry Pie

 

Dear Readers, 

I love it when you comment. When you take the time to comment, please add your name to the comment section. I have not been able to figure out when some commenters are listed as Anonymous and others are not, Thank you.

If you would like to follow this blog, you will find the sign-op in the sidebar. If the sidebar is not showing up in your view, go to the bottom of the post and tap HOMR.

Ingredients

Filling

6 cups blueberries

3/4 cup sugar

1/4 cup cornstarch

1/2 teaspoon ground cinnamon 

1/4 teaspoon salt

1 teaspoon lemon zest

1 tablespoon lemon juice

For the Pie

2 rolled-out pie crusts homemade or store-bought

1 tablespoon butter cut into small cubes

Directions

Preheat the oven to 375 degrees. Line a pie plate with one pastry crust. Place the pie plate on a rimmed baking sheet to catch any drips.

Combine all the filling ingredients except the butter in a mixing bowl. Stir gently to combine. Spoon this mixture into the prepared pie plate.

Dot the surface of the berry mixture with the butter cubes.

Fit the top crust. If desired, cut shapes out of the crust and layer those across the surface of the berries.

Bake for 1 hour or until the crust is golden and the filling is thick and bubbly. Cover with aluminum foil if the crust browns too quickly.

Cool the pie completely, on a rack, before serving.