Ingredients
Scale
- Pastry for a 2-crust pie
- 9-inch pie plate
For the Filling:
- 4 1/2 cups of fresh blueberries
- 1 1/4 cups of sugar
- 1/2 cup flour
- 3 tbs. butter
- 1/4 tsp. cinnamon
- Dashes of fresh nutmeg - grated
- Dash of ground cloves
- 1 egg beaten with a splash of water - used for an egg-wash for brushing the crust
Instructions
- Preheat Oven 350 degrees F.
- Gently wash the berries. Thoroughly drain the berries and pat the berries dry with a paper towel.
- Divide pastry dough for the crust in half.
- Using half the dough, Lightly flour a clean surface and roll out half of the pastry into a circle to fit a 9 inch pie plate.
- Make the circle about 2 inches bigger than the pie plate. Refrigerate the other half of dough until ready to use.
- Place the dough in the pie plate and using a fork poke a few fork holes at the bottom of the pie plate.
- Bake for about 10 – 12 minutes. Remove from oven.
- Place the berries in a large bowl.
- Add the sugar, flour, cinnamon, nutmeg, cloves, butter and lemon juice to the bowl and toss.
- Place the berry mixture into the pre-baked pie plate.
- Roll out the remaining pastry into 1-inch-wide strips. Place the strips on top of the pie in a lattice pattern.
- Brush the top of the pie crust with the egg wash then sprinkle the crust with sugar.
- Bake until the filling is bubbly and the pie crust is a beautiful golden color, about 60 – 70 minutes or longer until the pie filling is thickened and bubbly.
- Allow the pie to cool for one and a half to two hours before serving so that the berries set.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dessert
