Your favorite pie pastry for a 2-crust nine-inch pie
4 cups fresh blueberries (wild blueberries are preferred, and unthawed frozen wild blueberries work too; or just find the smallest size blueberries)
3 Tablespoons all-purpose flour
1 cup granulated sugar
½ teaspoon freshly grated lemon peel
½ teaspoon ground cinnamon or nutmeg
Dash of salt
1 teaspoon fresh lemon juice
1 Tablespoon butter
Heavy cream (no substitute) to brush on top crust
Sprinkling of sugar for top crust
Vanilla ice cream, for serving
Instructions
Make your favorite pie pastry and divide into 2 parts. Wrap each in plastic wrap and refrigerate while preparing filling. Heat oven to 400 degrees F.
In a large bowl, gently toss blueberries with the flour. Stir in the sugar, grated lemon peel, cinnamon, and salt. Roll out the bottom crust using one part of the pie pastry and line a 9-nine pie pan, Place blueberry filling in crust.
Sprinkle the filling in pan with the lemon juice. Dot all over with bits of the butter. Roll out top crust and place on top of filling. Fold under edges and crimp.
Brush top crust lightly all over with heavy cream and sprinkle gently all over with sugar. Cut a few slits on top of pie to allow steam to escape.
Bake pie in preheated 400 degree F oven for 35 to 40 minutes until nicely golden and crust is cooked. Remove to wire rack to cool. Serve pie with scoops of vanilla ice cream. You can also dust the ice cream with a little cinnamon or nutmeg. The pie is good at room temperature or chilled.
Recipe by The Culinary Cellar at https://theculinarycellar.com/best-of-show-blueberry-pie/