Blueberry Pie

Submitted by: Amy
Grandma Kellett (Blueberries) and Grandma Deford (Pie Crust)

Pie Crust:
2 cups flour
2/3 cup vegetable oil & then milk up to just under 1 cup

Mix ingredients together, separate into two equal halves, roll out


Pie Filling:
1 c. sugar (or less may be best with sweet berries)
3 Tbsp. cornstarch
2Tbsp. flour
¼ tsp nutmeg (or cinnamon – I used cinnamon)
1/8 tsp. salt (or none)
4 heaping cups fresh blueberries
1 Tbsp. lemon juice
1 Tbsp. butter

Pre-Heat oven to 425 degrees
Use a 9” pie plate

Combine sugar, cornstarch, flour, nutmeg, and salt in mixing bowl. Add blueberries and lemon juice. Pour mix into 9” pie plate lined with Grandma Deford’s pie crust. Dot with butter. Place second crust over pie and crimp edges. Cut slits in the top crust. Sprinkle sugar over crust.

Bake at 425 degrees for 10 minutes. Then bake at 375 degrees for 45 to 55 minutes.