www.BlueHarvestFarms.com

985-809-9967 • HWY 21 • Covington

Blueberry Pie
From Peggy Stanford

Pastry for a double crust 9-inch pie
2 pint boxes fresh blueberries (4 cups)
1 tablespoon lemon juice
1 cup sugar
1/4 cup flour
1/8 teaspoon ground nutmeg
2 tablespoons butter or margarine
1 tablespoon milk
1 tablespoon granulated or Turbinado sugar

Roll out half of pastry into a 10-inch circle to fit a 9-inch pie pan. Place washed and drained berries in a large bowl; sprinkle with lemon juice. In a small bowl stir together the sugar, flour, and nutmeg. Add to berries. Toss gently to combine.

Turn into prepared pastry-lined pie plate. Dot with butter. Roll out top crust into a 10-inch circle and place over filling. Make a 2-inch slash in top to allow steam to escape. Crimp edges together.

Brush with milk and sprinkle with sugar. Bake at 400 degrees for 435 minutes. Allow to cool for about a hour before serving. Serve warm or chilled.