I think I just talked myself into the pie for this weekend! I was going to bake some cupcakes this week since I’m going to the grocery store tomorrow. Ohhhh choices, choices!!!
I had to decide which one because my budget this week is only for one dessert so it was…yep, blueberry pie!
Blueberry PieCourse: Ordinary Recipes Made Gourmet
2 Pillsbury refrigerator pie crusts
1/2 c. sugar
1/3 c. all-purpose flour
1/2 tsp. ground cinnamon
4 c. fresh blueberries
1 tbsp. lemon juice
2 tbsp. butter
- Heat oven to 425 degrees. Prepare pastry.
- Mix sugar, flour, and cinnamon. Stir in blueberries. Turn into pastry lined pie plate and sprinkle with lemon juice and dot with butter. Cover with top crust. Cut slits in it; seal and flute.
- Cover edge with 2 to 3 inch strip of aluminum foil to prevent excessive browning; remove foil during last 15 minutes of baking.
- Bake until crust is brown and juice begins to bubble through slits in crust, about 35-45 minutes.