Alan’s Best Blueberry Pie
Makes 8 servings

You'll find this fruit pie for the ideal summertime dessert.

Ingredients

• Crust Ingredients
  • 2 - cups all-purpose flour
  • 1/4 - teaspoon salt
  • 2/3 - cup cold butter
  • 4 to 5 - Tablespoons cold water
• Filling Ingredients
  • 1/2 - cup sugar
  • 2 - Tablespoons all-purpose flour
  • 1/4 - teaspoon ground nutmeg
  • 1/4 - teaspoon ground cinnamon
  • 6 - cups fresh blueberries

Directions

Preheat oven to 400°F.

Crust

1. Combine 2 cups flour and salt in large bowl.
2. Cut in butter until mixture resembles coarse crumbs.
3. Stir in enough water with fork just until flour is moistened.
4. Divide dough in half and shape each half into ball.
5. Flatten slightly.
6. Wrap 1 ball of dough in plastic food wrap and refrigerate.
7. Roll out remaining ball of dough on lightly floured surface into 12-inch circle.
8. Fold into quarters and Place dough into 9-inch pie pan.
9. Unfold, pressing firmly against bottom and sides.
10. Trim crust to 1/2 inch from edge of pan.

Pie Filling

1. Combine sugar, 2 tablespoons flour, nutmeg and cinnamon; mix well.
2. Stir in blueberries and Spoon blueberry mixture into prepared pie crust.

Pie

1. Roll out remaining ball of dough on lightly floured surface into 12-inch circle.
2. Cut out decorative shapes in dough using small cookie cutter.
3. Place dough over filling.
4. Seal, trim and crimp or flute edge.
5. Cover edge of crust with 2-inch strip of aluminum foil.
6. Bake for 35 minutes and remove aluminum foil.
7. Continue baking for 10 to 20 minutes or until crust is lightly browned and juice begins to bubble through cut-outs in crust.
8. Cool pie 30 minutes and serve warm.
9. Store refrigerated.

Alan’s Kitchen Tip:
If fresh blueberries are unavailable, you can substitute frozen blueberries and increase baking time by 15 minutes.