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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 6 |
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Helen's recipe from family collection. 2- 12 oz packages frozen blueberries can be substituted for fresh berries. Ingredients:
2 pie crusts, thawed |
2 pints fresh blueberries |
1 tablespoon lemon juice |
1 cup sugar |
1/4 cup flour |
1/4 teaspoon cinnamon |
1/8 teaspoon nutmeg |
ground cloves, dash |
2 tablespoons butter |
1 egg yolk |
Directions:
1. Preheat oven to 400 degrees. Wash berries and drain. Sprinkle with lemon juice.
2. Combine sugar, flour, cinnamon, nutmeg and ground clove. Add to berries and toss lightly. Place filling in pie crust forming a mound in the center. Place a TBSP of butter on top of blueberry filling.
3. Roll out other pie crust to make a top for pie. Add top crust and make a slit in the center. Beat egg yolk with 1 TBSP water. Brush over crust.
4. Bake 45-50 minutes or until juices bubble through steam vent and crust is golden brown.
5. Cool on rack for 1 hour.
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