Blueberry Pie

Nothing says summer like blueberries. Here's my recipe for a simple blueberry pie. You can use fresh or frozen blueberries. Also, for some reason, I like lime juice and zest in blueberry pie better than lemon juice and zest because the citrus comes through a little more with the lime - but if you don't have lime, lemon works just fine.

I use my mom's pie crust recipe for this, but you can also use store-bought crust.

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Servings: 8-12

Prep Time: 10 min

Total Time: 1 hr

INGREDIENTS:

• 2x pie crusts

• 4 cups blueberries

• 1 cup + 1 Tbsp sugar

• 1/2 cup flour

• Zest and juice of 2 limes (substitute 1 lemon if desired)

• 3 Tbsp butter, diced into small pieces

• 1 egg + 1 Tbsp milk mixed together for an egg wash

DIRECTIONS:

1. Preheat oven to 375 degrees F and spray a 9 inch pie dish with non stick cooking oil.

2. Lay out bottom crust into the prepared dish and poke some holes into the bottom crust with a fork.

3. In a large bowl combine blueberries, 1 cup sugar, flour, and the zest and juice of the limes. Pour the blueberry mixture into the prepared pie crust and dot the top of the blueberries with the diced butter.

4. Prepare the top crust of the pie. To do a simple top crust, lay the top crust over the blueberries and crimp the edges of the top and bottom crusts together around the edge of the dish. With a sharp knife, make some slits in the crust for steam to escape.

5. Brush the egg wash over the top crust and sprinkle the additional Tbsp of sugar on top of the pie.

6. Bake for 50 minutes.