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I’ve never made a blueberry pie. I’ve made many apple pies, but never blueberry. Last week a patient came in with two slices of homemade blueberry pie, one slice for the doctor, and one slice for me. It was delicious. So I decided to make one myself. Blueberries are one powerful little berry, high in vitamin C and manganese, which helps the body process cholesterol and nutrients like carbohydrates and protein. I learned a valuable lesson when making this pie, don’t put so many blueberries in the pie, it will overflow. Crimp your edges so they seal, this will also help prevent a spill over.  Lastly, make sure you put something like a cookie sheet under the pie in case you do have spill over like I did.  🙂  My pie didn’t turn out very pretty but it sure tasted good!
5 cups fresh or frozen blueberries
1/2 cup sugar
1/2 cup brown sugar
1/3 cup corn starch
1/2 teaspoon cinnamon
2 tablespoons of lemon juice
2 tablespoons of butter
2 unbaked pie crusts

Preheat oven to 400 degrees F
In a small bowl mix together sugars, cornstarch, and cinnamon.
In a larger bowl combine the blueberries with the lemon juice.
Combine the dry mix to the blueberries and mix until coated.

Pour the blueberries into an unbaked pie shell.
Dot with butter.

Top with crust. Poke holes into the top with a fork. Make sure you crimp your crust edges together.

Bake on middle rack 20 minutes, then drop the temperature to 375 F and bake an additional 35 minutes or until bubbling and brown.
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