Mary April’s blueberry pie uses flour as the thickener — a pre-cornstarch-era technique that produces a filling with a softer, more old-fashioned set. The recipe makes two pies, which is exactly the right amount when blueberries are in season. Simple, honest, and deeply good.
Ingredients
4 c blueberries (per pie)
1 c sugar (per pie)
3 Tbsp flour (per pie)
1 Tbsp lemon juice (per pie)
Pastry for two 2-crust 9-inch pies
Butter for dotting
Instructions
Preheat oven to 400°F.
Line two 9-inch pie plates with bottom crusts.
In a large bowl, combine the blueberries, sugar, flour, and lemon juice. Toss to coat.
Fill each pie shell with the blueberry mixture. Dot with butter.
Adjust top crusts, trim and flute edges. Cut vents in the top.
Bake at 400°F for 40–50 minutes, until the crust is golden and the filling is bubbling.
