Blue Mountain Blueberry Pie
Source: Jo Anne Merrill
Servings : 8

1 batch pie dough, enough for two-crust pie
4 cups blueberries
4 teaspoons lemon juice
3/4 cup sugar
1/4 cup all-purpose flour
1 teaspoon lemon peel -- grated
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
2 tablespoons margarine

Have an 8-inch double crust pie shell ready. See "Perfect Baked Pie Crust" in this cookbook if you wish to make your own. Sort, rinse and drain blueberries. Sprinkle lemon juice over berries. Combine sugar, flour, lemon peel, cinnamon, nutmeg and salt. Toss this mixture gently with the blueberries to coat well. Put berry mixture into pie shell; dot with margarine. Place second crust on top of pie, seal edges and cut 3 slashes in top to allow steam to escape. Bake in preheated 450-degree oven for 10 minutes. Lower heat to 350 degrees and continue baking 30-35 minutes more. Cool pie before slicing.

NOTES : This is an old fashioned pie recipe that is juicy, fragrant and delicious. It is important to use the freshest blueberries you can find.