This recipe came from a 1976 cookbook, The Redbook Cookbook, a premium that came along with a subscription to the magazine. It has been one of my favorite cookbooks, as evidenced by the tattered and worn cover …
…and the stained pages.
I first made this pie in 1993 when my youngest daughter requested it for Thanksgiving. Since the other kinds of pies I baked were more popular with the family, she wound up eating the entire blueberry pie herself (over a couple of days, of course).
OUR FAVORITE BLUEBERRY PIE
- Pastry for 9” two-crust pie (See my favorite here)
- 4 cups fresh blueberries OR two 12 oz packages frozen blueberries, thawed
- 1/2 to 3/4 cup granulated sugar (depending on sweetness of berries)
- 1/3 cup all-purpose flour
- ½ tsp grated lemon peel
- 1 tsp lemon juice
- ¼ tsp nutmeg
- ½ tsp cinnamon
- 1/8 tsp salt
- 1 Tblsp. butter
- 1 Tblsp. milk
Heat oven to 375 degrees F.
In a large bowl mix together berries, sugar, flour, lemon peel and juice, nutmeg, cinnamon and salt.
Place in pastry-lined pan, dot with butter. Place top crust, brush with milk, cut vents. Bake 45 minutes on a flat pan to catch spills.