Blueberry pie is certainly a good reason to look forward to late summer, when fresh blueberries are at their peak. In Maine, blueberries are harvested beginning in early August and a large percentage of them go into blueberry pies. Hot, with ice cream or cold with whipped cream, a blueberry pie is a delicious treat.
Although you are certainly welcome to make your own pie crust, this recipe is made with a purchased, frozen crust.
Preheat oven to 375 degrees.
Place one pie crust in a 9-inch pie plate patching any small tears. It must be large enough to overlap the edges of the pie plate so that a good seal can be made with the top crust.
Remove and stems, unripe or over-ripe blueberries and pour them into the pie crust. Sprinkle them with the lemon juice. Adding more berries will make a thicker pie.
Mix the sugar, cinnamon, nutmeg and flour in a small dish. Sprinkle evenly over the top of the berries.
Break up the pats of butter and place them evenly over the flour mixture. The butter gives the pie a creamy taste and texture.
Place the top crust evenly over the berries. Use your fingers to seal the edges of the top crust and the bottom crust and remove excess dough with a sharp knife. Press fork tines into the crust for a decorative edge.
Poke at least two holes in the top crust so that the steam can escape while the blueberries cook.
Place pie in preheated oven and bake for 50 to 60 minutes.