Happy National Blueberry Pie Day

Berry season has barely begun, but as it is National Blueberry Pie Day, celebrate with our recipe, made all the more delectable with the vibrant and particularly flavorful nutmeg in their shells from Grenada and White Alba Cinnamon available in the Cooking District store.

Double crust pie dough or use our gluten-free pie dough.

Filling:
1/2 cup sugar
1/4 cup all-purpose flour
1/4 teaspoon fresh ground nutmeg
1/2 teaspoon ground cinnamon
5 cups blueberries
2 tsp lemon juice

Heat oven to 425 F.

Combine the blueberries and lemon juice in a large bowl.

In a small bowl, combine sugar, flour, nutmeg, and cinnamon then add it to the blueberries and mix until the blueberries are evenly coated.

Line pie dish with one pie crust. Fill with blueberry mixture, then top with remaining pie crust and slice small slits in the top of the pie.

Bake at 425 F for 50 minutes or until the crust is golden and the juices are bubbling.