Mom’s Blueberry Pie

In a large bowl place 2-3 pints of fresh blueberries. Coat them with regular white sugar, not too much, just enough to bring out the natural sweetness.

Throw in a dash or two of nutmeg and a few tablespoons of all purpose flour. If you would prefer a pie that is more juicy you can leave out the flour.

Pour the blueberries into a pie crust and top with 8-10 small pats of butter. Cover with a second pie crust. Press both edges together, tucking the dough under as needed, working all the way around the edge of the pie.

While pinching the top and bottom crusts together, form the edge into a sort of lip. Then pinch the dough between your thumb and index finger all the way around the edge of the pie for a fluted look. Cut three or four slits in the top of the pie for ventilation.

Bake in a 400º oven for approximately 35-40 minutes.