Blueberry Pie

1. Preheat oven to 400 F. Put the blueberries into a medium sized bowl. Pour both the vanilla extract and the lemon juice over the frozen blueberries. Set aside.

2. In a separate bowl, stir together the dry ingredients: sugar, flour, salt, cinnamon, nutmeg, and brown sugar. Set aside.

3. Combine the blueberry mixture with 1 tablespoon of butter, as well as the entire dry mixture. Put the mixture in a pot on the stove. Stir this very gently on medium heat for approximately 5 minutes or until the juices and dry ingredients are well mixed, but so there are still plenty of un-broken blueberries still goin’ strong.

4. Remove that mixture from the stove and set it aside to cool. While that cools, prepare the pie crust. Put one of the crust in a pie pan and spread the 2nd tablespoon of butter along the base of the crust. Then, pour the blueberry mixture over the crust.

5. Carefully layer the second pie crust over the entire pie and trim away the excess dough. You’ll likely need that excess to carefully “plug up” some of the holes on the top of the pie. Then, score the middle of the top crust to allow it to breathe. Crimp the bottom and top crusts together using your fingers. Add a fun little design to the edge as well, if you like! I just used a fork to create the design.

6. Put the pie pan onto a foil lined rimmed baking sheet, if you like. That could prevent a mess in your oven. Into the oven it goes! Bake at 400 F for 35 minutes. About halfway through you’ll probably want to put aluminum foil around the edges of the crust so that they won’t burn. When done remove it from the oven and allow it to sit on a rack and set up prior to cutting.