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Southern U.S. Cuisine


  • 1 1/4 cup sugar
  • 1/3 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • juice and grated zest from 1/2 medium lemon
  • 5 cups fresh or frozen thawed blueberries, rinsed well
  • pastry for 2-crust pie
  • 1 tablespoon butter, cut in small pieces


  • In a large bowl combine sugar, flour, salt, cinnamon, lemon juice and grated rind, and blueberries. Roll out half of the pastry; line an 9-inch pie pan and trim edges. Pour berry mixture into pie crust and dot with small pieces of butter. Roll out remaining pastry to about 1/8 inch thick. Cover pie; trim, turn edge under and crimp. Cut a few vents in top of crust to allow steam to escape. Bake at 425° for 40 minutes, or until crust is nicely browned

Categories: Dessert  Pie  Tart 
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