Updated

Sorry for the lack of posts lately.  I’ve had the flu and haven’t felt much like cooking or writing.  I’ve taken the time to make a few changes to the site, though.  Some are updates on the back end, so you probably won’t notice those.  There is also an alphabetical recipe index to make it easier to quickly browse all the available recipes. Finally, I’m going to start adding nutritional information whenever possible. 

Well, it’s spring…and that means berry season!  This recipe from the 1968 edition of Better Homes and Gardens New Cook Book is unlike any other blueberry pie I’ve ever tasted.  It’s long been a favorite in our household.

Ingredients:
pastry for 2-crust 9-inch pie
4 cups fresh blueberries
3/4 to 1 cup sugar
3 tablespoons all-purpose flour
1/2 teaspoon grated lemon rind
1/2 teaspoon ground cinnamon
dash ground nutmeg
dash salt
1 teaspoon lemon juice
1 tablespoon butter

Directions:
Preheat oven to 400ºF.

Combine blueberries with sugar, flour, lemon peel, cinnamon or nutmeg, and salt. Line 9-inch pie plate with pastry and fill. Sprinkle with lemon juice; dot with butter. Adjust top crust, seal, and cut slits for escape of steam.  If desired, brush top of crust with milk or egg and sprinkle with sugar.

Bake at 400ºF for 35 to 40 minutes. Serve warm, if desired.

Serves 8.

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