Blueberry Pie

Blueberry Pie

recipe from Susan Branch

piecrust dough for a 2-crust 8" pie
4 cups blueberries (if frozen, no need to thaw)
3/4 cup sugar
3 1/2 Tbls. flour
pinch of salt
squeeze of a fresh lemon
1 Tbls. butter

Preheat oven to 425F. Make the piecrust and use half to line an 8" pie plate.
In a large bowl mix sugar, flour and salt; add blueberries and a squeeze if a fresh lemon.
Mix well. Pour mixture into pie pan and dot evenly with butter pats. Cover with top
crust, trim edges--fold them under and crimp the edges. Cut vents in top.
Bake for 10 minutes, then lower heat to 325F and bake 40 minutes or until top is brown.
This is delicious with vanilla ice cream!

If you don't already have your own favorite pie crust recipe, you've got to try this one:

Easy Pie Crust
from Martha Stewart Living Everyday Food

1.) Mix 2 1/2 cups all-purpose flour and 1 tsp. each salt and sugar in a medium size bowl. Cut 2 sticks unsalted butter into pieces. With a pastry blender, cut in butter, working until mixture resembles coarse meal.

2.) Add 4 Tbls. ice water; work with hands until dough comes together. If dough is still crumbly, add more ice water 1 Tbls. at a time (up to 4 more Tbls.). Do not overwork.

3.) Divide dough in half, and flatten halves into disks. Wrap disks separately in plastic; refrigerate at least 1 hour. Then use as needed or these can also be frozen.