Story behind the recipe: I hate to brag but it is another Friday evening and another gorgeous blueberry pie fresh from the oven.
Your favorite pie crust recipe...enough for a 9" two crust pie (I used Pillsbury from the refrigerated section of the grocery store).
4 - 4 1/2 cups of fresh blueberries
3 tablespoons flour
1 cup sugar
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon salt
1 tablespoon lemon juice (fresh is better)
2 tablespoons butter, cut into quarters
Preheat the over to 425 (F). Line the pie plate with 1/2 of the pastry dough. Wash and pick over the blueberries. Mix the flour, sugar, cinnamon, nutmeg and salt in a large bowl. Add the blueberries and the lemon juice and toss well. Pile the mixture into the lined pie pan and dot with the butter. Roll out the top crust and drape it over the pie. Crimp or flute the edges and cut several vents in the top. Lightly sprinkle top with house cinnamon and sugar mixture (1/2 cup sugar, 1 teaspoon cinnamon).
Bake for 10 minutes at 425 (F), then lower heat to 350 (F) and bake for 30 - 40 minutes or until top is browned.