Blueberry pie

This recipe is from my Grandmother, but I had to make some changes to get it to taste just like her's. This is an old fashioned pie using pantry staples and it comes together really fast.

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Makes: 6-8 servings

Prep time: 15 minutes

Total time: 1 hour 15 minutes

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Ingredients:

• 4 - 4 1/2 cups blueberries

• 2 Tbsp flour

• 1 Tbsp cornstarch

• 1 1/2 Tbsp lemon juice

• 1/4 tsp nutmeg

• 1/4 tsp almond extract

• 1/4 tsp salt

• 1 Tbsp butter, reserved

• 1 double pie crust recipe

Instructions:

1. Combine blueberries, flour, cornstarch, lemon juice, nutmeg, extract, and salt in a bowl. Stir gently to combine. Allow to sit 10 - 15 minutes to release juices.

2. In the meantime, roll out 2/3 of the pastry to form the bottom crust. Gently ease into large pie plate. Roll out top crust.

3. Once berries have juiced up, give them another gently stir before adding to the pie shell. Dot berries with butter. Top with crust. Refrigerate 1 hour if desired.

4. Dock top crust with a few slits. Brush with egg if desired.

5. Bake at 425F for 50-60 minutes or until crust is golden and cooked through. Juices should bubble up when done.

6. Allow to cool before cutting as filling will be runny.

Tips and Notes:

• Do not use lemon zest, it is over powering in this recipe. I used bottled lemon juice to prevent overwhelming the flavor.

• If you can get wild blueberries (or you love huckleberries) use them.

• Any thickener can likely replace all of the flour and cornstarch. Original recipe called for quick tapioca powder in place of cornstarch.