Ingredients
- 3/4 to 1 cup sugar
- 2-1/2 tablespoons cornstarch
- 1 teaspoon grated lemon peel
- Dash ground nutmeg
- 4 cups fresh or frozen wild blueberries
- 1 to 2 tbsp butter or margarine
- Pastry for two-crust pie
Instructions
- Combine sugar, cornstarch, lemon peel and nutmeg; toss with blueberries.
- Pour into pastry-lined pie pan. Dot with butter. Arrange top crust over berries; cut slits in crust to vent.
- Bake at 425 F or 220 C for 10 minutes; reduce heat to 350 F or 175 C and bake 35 to 40 minutes or until fruit is bubbly and crust is golden brown.
- If necessary, cover edges of pie with aluminium foil to prevent excessive browning. Makes one eight or nine-inch pie. Slice into eight wedges.
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