Blueberry Pie

Oh my goooooodddddd this pie. I will never, ever make another recipe for blueberry pie. This recipe has been handed down from my Nana to my Mom, to me  and now to you and it is absolutely perfect.

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Literally, a better blueberry pie has never been made. It was even more amazing (is that possible?!) because we picked the blueberries ourselves. We were sweating bullets in the hot sun trying to procure these berries, but the making of this pie as a result of the fruits of our labor was enough to keep us out there, slaving away for hours (it actually too less that 20 minutes but same difference).

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So, so worth it. The middle of this pie is like a thick, sweet blueberry syrup. I had a piece when it was fresh out of the oven and the middle was still in delicious soup form, threw a scoop of ice cream on it and could have died right then and there and not cared.

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It was exactly as delicious as it’s been all my life, and I can’t wait for you to make it. Seriously, this  blueberry pie recipe is the only recipe you’ll ever need ever again. Ever.

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Recipe

Prep time: 10 minutes | Bake time: 45-50 minutes | Total time: 1 hour

Serves 8-10

  • 2 pints (4 cups) fresh blueberries
  • 1 cup granulated sugar
  • 1/4 cup all purpose flour
  • 1 tbsp lemon juice
  • 1/4 tsp cinnamon
  • 1/8 tsp nutmeg
  • dash of cloves
  • 2 tbsp butter
  • 2 prepared pie crusts
  • 1 egg yolk
  • turbano sugar, for sprinkling

Preheat oven to 400 º F. Line a pie pan with one of the crusts. In a large bowl, mix the blueberries, sugar, lemon juice, and spices together and pour the mixture in to the pie pan. Dot the mixture with butter. Place the second crust on top, either whole or making a lattice crust (here’s how!). If you choose to keep the top crust whole, make sure you cut a few slits in the top to let it steam out. We don’t exploding blueberry pie on our hands. Whist the egg yolk with a fork and lightly brush the top of the crust with it. Sprinkle turbano sugar on top. Place the pie in the lower rack of the oven and let bake for 50 minutes, until crust is golden brown. Remove and let cool (but if you eat this immediately it will be soupy and warm and delicious and ice cream on top will make life worth living… no joke).

 

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