By popular demand, Mom’s Blueberry Pie Recipe
Pastry for 9” pie:
2 cups flour
1 tsp salt
2/3 cup plus tbsp more shortening
4 tbsp water
Mix dough and then divide in half for upper and lower crust.
Pie filling for a 9” pie plate:
4 cups blueberries
1 cup sugar
3 tbsp flour
1tbsp lemon juice
¼ tsp nutmeg
¼ tsp cinnamon
Mix sugar and flour and spread ¼ mixture on bottom crust. Add blueberries and cover with remaining mixture. Sprinkle with salt, nutmeg cinnamon, lemon and dot with butter.
Put on top crust and bake at 425 for 40 minutes.
Photo shows my mother one afternoon on Bog Lake, Maine after joining the blueberry rakers. She explains, “I believe I raked half a bushel which meant that we had all we could possibly eat in pies and blueberry pancakes and some to can to take home.
This was pre-refrigeration at the camp about 20 years ago.”
Trisha is a TV journalist working for AP TV News in Rome. She is married to an Italian and is a Mamma of three.