Featured Ingredient:
All of our products are certified organic, gluten-free and tested for heavy-metals.
Beautiful Blueberry Pie
Jean from Smith & Truslow
8 pieces
30 minutes
45 minutes
American
Dessert
A classic double-crust blueberry pie made with sweet wild blueberries, a touch of lemon, and our Organic Cassia Cinnamon and nutmeg for gentle warmth. Pair it with our Perfect Pie Crust for a flaky, golden finish, and serve it warm with vanilla ice cream.
Ingredients
- 1 double pie crust
- 4 cups wild blueberries
- 1/2 cup sugar
- 3 Tablespoons flour
- 1 Tablespoon lemon zest (or 1 teaspoon ground organic lemon peel)
- 1 Teaspoon organic ground cinnamon
- 1/4 teaspoon organic ground nutmeg
- 1/4 teaspoon fine sea salt
- 2 Tablespoons butter cut into small pats
Directions
- Preheat oven to 425°F.
- Line pie pan with pie crust.
- Wrap pie weights in tin foil (Grease the out-side of the tin foil sitting on the pie crust) and place on top of pie crust.
- Bake pie for 20 minutes and remove from oven. Let cool and remove pie weights.
- Mix sugar, flour, lemon peel (or zest), cinnamon, nutmeg, and salt together.
- Carefully fold in the blueberries.
- Fill crust with berries and dot with butter.
- Slice the top crust into ½ inch strips.
- Place half of the strips horizontally across the pie, leaving a ½ inch gap between each strip. Trim the edges.
- Place the remaining strips vertically across the pie leaving ½ inch gap between each strip. (if you want to get fancy, you can weave the strips). Trim the edges.
- Bake for 20 minutes at 425°, reduce heat to 350° and bake for 25 more minutes.
