Blueberry Pie

Blueberry Pie

Ingredients:

1 9-inch frozen pie shell package (contains 2)

1 tablespoon unsalted butter

2 tablespoons flour

6 cups blueberries

1/2 cup sugar

1 tablespoon grated lemon zest

1 tablespoon fresh lemon juice

pinch of salt

1/4 teaspoon cinnamon

1/4 teaspoon nutmeg

1 tablespoon cream

Directions:

1) Melt butter in medium saucepan on medium heat. Add flour and stir to combine, about 1 minute. Add half the blueberries and all the sugar and cook 8-10 minutes. The sugar will be dissolved and the mixture has thickened. Add the remaining blueberries and the rest of the ingredients and stir to combine. Raise the heat to medium-high and cook for another minute, then remove from heat. Let the filling cool to room temp.

2) Spoon blueberry mixture into one of pie plate.

3) Cut the other pie shell into strips about 1/2 inch wide. Place strips on top of filling, creating a crisscross lattice pattern. Trim off excess crust and crimp the edges with together with a fork.

4) Place pie in refrigerator for at least 30 minutes or up to 4 hours.

5) Place pie on cookie sheet and brush top with cream or 1/2 & 1/2, then sprinkle with sugar. Bake at 375 for 50-60 minutes, or until crust is golden brown and the filling is bubbling.