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Blueberry Pie

With Memorial Day coming up, I think my Southern Blueberry Pie is in order. I love the flavors of the wild blueberries a little better than the cultivated ones. They seem to be sweeter.
5 from 1 vote
Course Dessert
Cuisine American

Ingredients
  

  • 2 homemade pie crusts
  • 5 ½ cups blueberries
  • 1/3 cup brown sugar
  • 1/3 cup granulated sugar plus 2 tablespoons for sprinkling
  • 1 teaspoon cinnamon
  • ¼ cup flour plus 2 tablespoons for sprinkling
  • 1 large egg beaten
  • 1 tablespoon heavy cream

Instructions
 

  • Preheat oven to 375 degrees.
  • In a large bowl combine berries, brown sugar, granulated sugar, cinnamon and flour. Stir gently.
  • Sprinkle 2 tablespoons of flour and 2 tablespoons of granulated sugar on the bottom of chilled crust. Pour filling into the crust, follow lattice crust instructions and bake in oven for one hour or until blueberries are bubbly and crust is golden. Serve with ice cream or homemade whipped cream.

Notes

Note: You can substitute domestic cultivated berries in the pie if wild berries are not in season. Note: Brushing the top lattice with heavy cream or an egg and sprinkling raw sugar on the tops of the lattice crust gives it a prettier appearance as well as a nice crunch.
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