Blueberry Pie Recipe

Ingredients
6 cups blueberries
1 tablespoon flour
1 tablespoon lemon juice
2/3 cup flour
3/4 cup brown sugar
1/2 cup oats
1/2 teaspoon cinnamon
4 1/2 tablespoons butter
 
Method
Preheat oven to 375 degrees. Rinse fruit and drain thoroughly. Put berries in a mixing bowl and add lemon juice and one tablespoon flour. Combine, and pour into a 10' pie plate. In a food processor, pulse together the remaining ingredients until they resemble coarse breadcrumbs. Cover the berries with the topping and bake for thirty minutes until the top has browned and the fruit is bubbling.
 
Can be served hot or at room temperature. Goes very well with ice cream.
 
Source: WholeFoods.com

Ingredients
Makes four 5-inch pies
6 cups fresh blueberries, picked over and cleaned
Scant 1 cup sugar, plus more for sprinkling pie crusts
4 tablespoons all-purpose flour, plus more for rolling out dough
Zest of 1 lemon
1 1/2 recipes Pate Brisee (Pie Dough)
2 tablespoons unsalted butter
Directions
Heat oven to 425 degrees. Line a baking pan with parchment paper; set aside. Combine blueberries, sugar, flour, and lemon zest in a large bowl. Gently toss to coat blueberries. Set aside.
On a clean, lightly floured work surface, roll out half the dough into a 1/8-inch-thick square. Using a sharp knife, cut the square into quarters, and carefully drape each quarter over a 5-inch pie tin.
Place 1 1/2 cups blueberry mixture in each pie tin, mounding berries in the center. Dot each pie with 1 1/2 teaspoons butter.
Again, on a clean, lightly floured work surface, roll out remaining dough into a 1/8-inch-thick square. Using a sharp knife, cut square into quarters. With a 1-inch round biscuit cutter, cut a hole from the center of each quarter. Carefully drape each quarter over blueberries so steam hole is centered. Press edges together to seal. Trim edges around pie plates to form a 1-inch lip.
Dampen the 1-inch lip of dough with water. Using scissors, snip inward from outside edge of pie at 3/4-inch intervals, making each cut about 3/4 inch deep. As you cut the dough, carefully fold alternating tabs to create the bear-tooth crimping design. Return to refrigerator until chilled, about 30 minutes.
Place pies on prepared baking pan. Brush each pie with water, and sprinkle with sugar. Transfer to oven, and bake until crust is golden brown, about 20 minutes. Reduce heat to 375 degrees. and continue baking until blueberry juice begins to bubble up, 15 to 20 minutes more. Transfer pies to a wire rack to cool.
 
Source: MarthaStewart.com
 

Ingredients:
1 homemade or purchased 9-inch crumb pie crust, see below
6 cups fresh blueberries, divided
1/4 cup sugar
2 tablespoons water
2 tablespoons cornstarch
1/4 cup cold water
1 tablespoon butter
1 tablespoon lemon juice
whipped cream or purchased whipped topping
Blueberry Pie Recipe Preparation:
Combine 2 cups berries, sugar and 2 tablespoons water in large saucepan; bring to a full boil. Dissolve cornstarch in 1/4 cup cold water; add to blueberry mixture. Return to the boil, stirring constantly. Reduce heat to low and cook, stirring, for 2 minutes. Remove from heat. Stir in butter, lemon juice and remaining 4 cups of blueberries. Spoon into crumb crust. Let stand 3 hours until set. Serve with whipped cream or topping.
Serves 8.
Cookie Crumb Crust:
 
2 cups fine vanilla wafer crumbs
1/2 cup melted butter
1/3 cup sugar
Combine all ingredients; press over bottom and up sides of 9-inch pie plate. Bake at 400° for 10 minutes. Cool then fill.