Blueberry Pie

Why can’t “serve with ice cream” be the end of every card?

For more on blueberries, see the discussions about wild vs. cultivated on the card for Mother Klosinski’s Blueberry Pie.

ksu_folder A family recipe provided by Jennifer Kiel of Washington, DC, from her mother-in-law’s collection, started in Kent, Ohio.

Blueberry Pie

2 (10 oz.) pkgs. frozen blueberries (4 cups)
1 cup sugar
1/2 cup flour
1 tsp. grated lemon peel
1/8 tsp. salt
2 Tbsp. butter
Pastry for 2-crust 9″ pie

Combine berries, sugar, flour, lemon peel and salt. Place in pastry-lined pie pan. Dot with butter. Adjust top crust; crimp edge and cut air vents. Bake in hot oven (425 degrees) 40 or 50 minutes until crust is lightly browned and juice bubbles through slits. Serve with ice cream.

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