Blueberry Pie

 

Blueberry Pie (with a dash of cardamom)

6 cups fresh blueberries 

3/4 cup sugar

1/4 cup flour

1/4 to 1/2 tsp. cardamom

1/2 tsp. cinnamon

1 tbsp. lemon juice

Preheat your oven to 425 degrees.

Prepare a basic pie pastry.

Line a pie plate with your pastry. Keep this cold until you are ready to use it.

Clean and remove the stems from the blueberries. Place in a large mixing bowl and toss with the lemon juice.

Combine the flour, sugar, cardamom, and cinnamon.

Toss the blueberries with the flour mixture until they are evenly coated. Be gentle yet thorough.

Spoon the blueberry mixture into the pie pastry.

Top with a crumb topping. I used equal parts of brown and white sugar with the flour in this topping. It was an accident but it actually worked well.

Place the pie on a foil covered cookie sheet.

Bake for 20 minutes.

Lower the oven temperature to 350 degrees and bake for 40- 45 minutes longer. The topping will be golden brown and the blueberries will be bubbling.

Cool on a wire rack.