Fresh Blueberry Pie

By Addie

“When Grandma made her own pie crusts, I remember her saying, 'I don't know where they got the term easy as pie. '”

Ingredients

• 1 (15-ounce) package refrigerated pie pastry
• 5 cups fresh blueberries
• 1 cup granulated sugar
• 1/4 cup all-purpose flour
• 1/2 teaspoon finely shredded lemon zest
• 1/16 teaspoon salt
• 2 teaspoons lemon juice
• 1 tablespoon butter, cut into small pieces

Preparation

Step 1

Preheat the oven to 375ºF.


Line a 9-inch pie plate with half the pie pastry.


Combine blueberries, granulated sugar, flour, lemon zest and salt in a large bowl and mix well. Spoon into prepared pie plate.


Drizzle blueberry mixture with lemon juice; dot with butter.


Cut desired design in remaining pastry using cookie cutters. Place pastry on top of pie. Seal and flute edges. Cover edges with foil.


Bake for 20 minutes. Remove foil. Bake until golden, about 20 to 25 minutes longer. Cool completely on a wire rack before serving.
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Grandma's Secret Trick:

If you prefer, you can wait until halfway through baking to cover the pie edges with foil. Grandma often did it this way so she could determine whether or not the edges were browning too fast. She baked the pie as directed for 25 minutes, then covered the edges with foil if they seemed to be browning faster than the rest of the pie.