Ma' Johnson's Fresh Blueberry Pie

See original at matt9j.net/recipes/blueberry-pie

Adapted and customized from a recipe appearing in a 1940’s cookbook, this recipe really hits the spot during summer fresh blueberry season.

You can make it as a traditional pie with a top crust, but the real magic is when you replace the top crust with the optional streusel topping detailed below.

Pie Instructions

1. Preheat oven to 425F.
2. Prepare pie crust.
3. In large bowl, combine blueberries, sugar, flour and cinnamon; toss lightly to mix.
4. Turn into pastry lined pie pan.
5. Sprinkle with lemon juice
6. Dot with butter (omit if using streusel topping).
7. Cover with top crust (cut slits for escape of steam); seal and flute edge.
8. Bake at 425 for 35-45 minutes or until juice begins to bubble through slits in crust.

9-Inch

• 4 cups fresh blueberries
• ½ cup sugar
• 4 tablespoons flour
• 1/8 teaspoon cinnamon, if desired (omit if using streusel topping)
• 2 teaspoons lemon juice
• 2 tablespoon butter (omit if using streusel topping)

8-Inch

• 3 cups fresh blueberries
• ½ cup sugar
• 3 tablespoons flour
• 1/8 teaspoon cinnamon, if desired (omit if using streusel topping)
• 1 ½ teaspoons lemon juice
• 1 tablespoon butter (omit if using streusel topping)

Streusel Topping Instructions

1. In small bowl, combine all ingredients until crumbly.
2. Sprinkle over fruit filled pie.
3. Bake as directed in fruit filling recipe.
4. Cover topping with foil last 10 minutes of baking if top browns too quickly.

Ingredients

• 1 cup flour
• ½ cup firmly packed brown sugar
• ½ cinnamon
• ½ cup butter
• Pecans

• Dessert