Blueberry Pie

We went up to my Dad's in Prescott for Thanksgiving this year. It was a nice time. I brought blueberry pie! I found these cute little leaf cutters from Williams and Sonoma. They make it so easy to dress up the pie crusts. This recipe is from my trusty Better Homes and Gardens New Cookbook.

Blueberry Pie (Better Homes and Gardens)

Refrigerated pie crust for double crust pie
3/4 cup sugar
1/3 cup all purpose flour
2 tsp finely shredded lemon peel
1 Tbsp lemon juice
5 cups fresh or frozen blueberries

Roll out dough for double crust pie. Line a 9 inch pie plate with half of the dough.

In a large mixing bowl, stir together the 3/4 cup sugar, flour, lemon peel, and lemon juice. Add blueberries. Gently toss until coated. If using frozen blueberries, let mixture stand 15 to 30 minutes or till fruit is partially thawed, but still icy.

Transfer berry mixture into pastry lined pie plate. Trim pastry to edge of pie plate. Cut slits (or use cut outs or cookie cutters) in remaining pastry, place on filling and seal. Crimp edge as desired.

To prevent over browning, cover edge of the pie with foil. Bake in a 375 degree oven for 25 minutes for fresh fruit, or 50 minutes for frozen. Remove foil. Bake for 20 to 30 minutes more, or until top is golden. Cool on a wire rack. Serves 8-10.