Makes approx. 8-10 Slices
3 Pints, Fresh Blueberries (about 6 cups)
3/4 Cup, All-Purpose Flour
3/4 Cup, Sugar
1/2 Teaspoon, Cinnamon
1/8 Teaspoon, Ground Nutmeg
1 Lemon, Zest & Juice
1 Tablespoon, Butter *cut into small pieces
2 Pie Crusts, homemade or store bought *homemade recipe to follow
Preheat oven to 425 Degrees. Spray a pie dish and place 1 pie crust into the bottom of your dish & set aside. Rinse blueberries and set aside to dry.
In a bowl, combine the flour, sugar, cinnamon, nutmeg, lemon zest and mix well. Add the blueberries and toss to coat evenly. Squeeze the lemon (juice) over the berries and gently toss. Pour the blueberry mixture into the prepared pie dish. Top the berries with the butter then place the 2nd pie crust over top. Crimp the edges of pie crust together around the entire pie. Using a sharp knife, cut 2-3 small slits into the top of the crust. Spray a cookie sheet with cooking spray, place the pie dish on top of the cookie sheet. Using some tin foil, cover just the outer edges of the pie crust to avoid burning. Place the pie into the oven.
Bake the pie for approx. 30-35 minutes and then remove the foil from the edges of the pie. Continue cooking without the foil for about another 10-15 minutes (until pie is nice and bubbly hot). Remove the pie from the oven and set aside to cool for approx. 1-2 hours. Serve with your favorite ice cream or whip cream.