Mom’S Blueberry Pie

1. 1

   In a large bowl place 2-3 pints of fresh blueberries. Coat them with regular white sugar, not too much, just enough to bring out the natural sweetness.

2. 2

   Throw in a dash or two of nutmeg and a few tablespoons of all purpose flour. If you would prefer a pie that is more juicy you can leave out the flour.

3. 3

   Pour the blueberries into a pie crust and top with 8-10 small pats of butter. Cover with a second pie crust. Press both edges together, tucking the dough under as needed, working all the way around the edge of the pie.

4. 4

   While pinching the top and bottom crusts together, form the edge into a sort of lip. Then pinch the dough between your thumb and index finger all the way around the edge of the pie for a fluted look. Cut three or four slits in the top of the pie for ventilation.

5. 5

   Bake in a 400u00b0 oven for approximately 35-40 minutes.

* Per serving · 4 servings · Values may vary.