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Blueberry Pie
March 12, 2012

Wonderful blueberry pie! Definitely a 5 star recipe. My husband said it was the best he ever had and this is now my 9 yo's favorite pie. It tasted even better the next day. I used 5 c. frozen blueberries (use frozen), skipped the butter and added 2 tsp. lemon juice instead. The juice really helps bring out and enhance the flavor. The 1/2 tsp. cinnamon really helps the flavor too. I also used 7 Tbsp. flour in lieu of the cornstarch. Baked on middle rack at 425 for first 15 min, then reduced heat to 375 for an hour, until filling was bubbling in the center (I made 2 slits in the top crust, didn't do lattice). I covered the outer crust after the fist 15 min. Pie set up nice and wasn't runny at all (it was 7 hours before it was cut into ~ hard to wait but worth it!) This is definitely my go-to blueberry pie recipe! Thanks so much, ASHESP!

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