Use fresh summer blueberries in this recipe for a classic blueberry pie.

• 5 cups fresh blueberries, rinsed and picked through
• 2 T. lemon juice
• 1-1/2 cups sugar
• 1/3 cup flour
• 1/4 tsp. salt
• 1/4 tsp. cinnamon
• pie dough for 2-crust pie
• 1 tablespoon butter

Preparation -
Mix the blueberries and lemon juice together in a large bowl. In a separate bowl mix the sugar, flour, salt, and cinnamon together. Stir the dry ingredient mixture into the blueberry and lemon juice mixture. Let the bluebery pie filling stand while rolling out the dough. Roll out about half the dough and line a 9" deep dish pie dish with the rolled out dough. Spoon the blueberry mixture into dough lined pie dish. Cut the butter into small pieces and scatter the pieces over the blueberry filling. Roll out the remaining dough and place it on top of the unbaked pie. Trim and flute the edges of the dough. Cut slits in the top crust for steam to escape. Bake in a preheated oven at 400º for 40 to 45 minutes or until the crust is nicely browned and the filling is thick and bubbly.

Click Here for a pie crust recipe.

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Pfaltzgraff Grapevine Deep Dish Pie Plate with Pie Bird This deep-dish stoneware pie plate features an unglazed bottom and provides even, thorough heat conduction. The pie bird allows steam to vent through its hollow interior, preventing the filling from boiling over and helping to distribute heat evenly. The result is a perfectly baked pie.