This is a traditional gold standard of a stove-free blueberry pie filling. Great for beginners and pros alike. A little lemon, a hint of cinnamon, et voila!
- 1 cup sugar
4 cups Parks Blueberries
- ½ cup all purpose flour
- 1 teaspoon lemon juice
- ¼ teaspoon salt
- 2 tablespoons butter, melted
- ½ teaspoon cinnamon
- Pastry for 9” top and bottom crusts
- ½ teaspoon grated lemon zest
Preheat oven to 350 F
Toss together the sugar, flour, salt, cinnamon, lemon zest and blueberries. Spoon into an unbaked pie crust. Sprinkle with lemon juice and butter.
Wet the pastry edges with a very little bit of water, cover with the pastry top and press gently yet firmly around the edges for flute. Cut vents in the top.
Bake for approximately 40 minutes or until the crust is golden brown and the filling is bubbly.