I get a lot of requests for a good recipe for blueberry pie. Since blueberries are one of my favorites, this wasn't a much of a problem for me. It's also a really easy pie to make. I used fresh blueberries and actually I think they are best in this, but you could substitute frozen or canned berries that have been drained. Here is what you will need:
pastry for a 9 inch two-crust pie
3/4 cup sugar
1/3 cup all purpose flour
1/2 tsp. cinnamon
pinch of salt
4 cups fresh blueberries (can use frozen or canned that have been drained)
1 Tbs. lemon juice
1 Tbs. vanilla
4 Tbs. butter, divided
Preheat oven to 400 degrees.
Line a 9 inch pie plate with one of the pie pastries. Combine the sugar, flour, cinnamon and salt. Combine sugar mixture with the blueberries. Pour into the pastry crust. Sprinkle with the lemon juice and the vanilla. Dot the top with pats of 2 Tbs. of the butter, reserving 2 Tbs. to brush the top crust with.
Cover with the top crust, either whole with some slits cut in it all around for venting or in a lattice pattern. The lattice pattern tends to not bubble over as much. Brush the top crush with the other 2 Tbs. of butter melted and sprinkle with about 1 tablespoon of sugar. Place the pie on a cookie sheet and place in the oven. Bake for 45 to 50 minutes. The crust should be brown and the juices just starting to bubble.