I love Blueberry Pie. I played with a lot of different measurements; until I found the right proportions to produce a delicious, lemony, Blueberry Pie that does not have that gelatinous mouth feel that makes you think the filling was canned. This recipe works every time.
I use a Sugar Crust. When I have an extra few minutes, I make the lattice crust you see in the picture; otherwise, I just roll out the second piece of dough, lay it over the blueberries, cut two or three slits in the top and bake. Baking this pie on the bottom level of the oven is critical. Your bottom crust will come out crisp and the top will come out golden. Adding a scoop of Vanilla ice cream or gelato really takes it over the top!
Feel like a coffee cake rather than a pie, try this: Blueberry Crumb Cake
Prep time: 30 minutes