Mum's Wild Blueberry Pie
This is my mother's blueberry pie recipe. Use really wild blueberries for best results. if they don't grow near you, look in the freezer section. You can change up the sweetener. I'm writing the recipe just as it came form my Mum. I usually cut the sugar in half or less, and I often substitute maple syrup. Maple syrup in a wild blueberry pie can't be beat.
Ingredients
- Your favorite flaky pie crust for a 9 inch pie
- 3/4 cup sugar 1/3 cup is really plenty and better with maple syrup
- 1/3 cup flour Any kind
- 1/2 tsp cinnamon
- 4 cups fresh or frozen blueberries If frozen let them show almost all the way so they are still firm but not solid. If the berries are still frozen when you put the pie in the oven, it will not bake well.
- 1 TBS lemon juice optional
- 2 TBS REAL butter not optional
Instructions
- In a large bowl, mix the berries with the sugar, flour, cinnamon and lemon juice
- Prepare bottom pie crust in a 9 inch pie pan. I use a Pyrex pan so I can check the bottom for doneness 😉
- Fill pie shell with berry mixture and top with slices of butter
- Add the top crust and decorate as desired. Cut slits to let steam out as it cooks.
- Bake at 425 for 35 -45 minutes