Get a jump on this delicious home baked pie recipe! I’ll be trying this one out soon, and adding a few more recipes for the Holidays in time! Enjoy!

Ingredients:

• 2 ½ cups of fresh or frozen blueberries
• 1 cup of granulated sugar
• 1/4 cup of all-purpose flour
• 1/4 teaspoon of salt
• 1 teaspoon of lemon juice It’s It
• 1 tablespoon of butter
• 2 ready-made pie crusts
• 1 egg (optional, for egg wash)

Remember to stay aware of allergy’s.

1. Preheat your oven to 375°F (190°C).
2. In a large mixing bowl, combine the blueberries, granulated sugar, flour, salt, and lemon juice. Stir gently until the blueberries are coated in the sugar mixture.
3. Place one of the pie crusts in a 9-inch pie dish, making sure the edges hang over the rim.
4. Pour the blueberry filling into the pie crust-lined dish. Dot the top of the filling with small pieces of butter.
5. Cover the pie with the second pie crust. You can create a lattice design or simply lay the crust flat on top. If using a lattice design, weave the strips over and under each other to create a decorative pattern.
6. Trim any excess dough hanging over the edges and fold the edges of the top crust under the bottom crust. Use your fingers or a fork to crimp and seal the edges.
7. If desired, create an egg wash by whisking together the egg and milk. Brush the top crust with the egg wash to give it a shiny golden color when baked.
8. Cut a few slits or poke holes in the top crust to allow steam to escape during baking.
9. Place the pie dish on a baking sheet (to catch any potential spills) and bake in the preheated oven for 45-50 minutes or until the crust is golden brown and the filling is bubbly.
10. Once the pie is baked, remove it from the oven and let it cool for at least 1 hour before serving. This allows the filling to set.
11. Slice and serve the 1950’s blueberry pie on its own or with a scoop of vanilla ice cream for an extra indulgence.

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