In those days you didn't see so many blueberries all year round like we do now. Whenever we went to Quebec in late summer to visit relatives we would bring back these gorgeous berries........in lots of baskets. So we would have pies........and most of my favourite blueberry foodie things was "Blueberry Varenyky" [Perogies'].
Yes..........since we have a Ukrainian background we fill those Varenyky [perogies]with all sorts of fruits and not just potatoes. I remember trying to make those varenyky and trying to seal them up, but I think that more rolled off my hand then went into the varenyky [perogies].
I cheated and used a store bought pastry, life is short and i love this pastry by Pillsbury. Isn't the Dough Boy cute?
Source unknown as it came from my Mom's old recipe files.
4 cups fresh blueberries or frozen
4 Tbsp. flour
3/4 cups sugar
2 Tbsp. butter, melted
1 Tbsp. fresh lemon juice
1 tsp. lemon zest
sugar [for decorating]
pastry for double crust
Preheat oven to 425 F. degrees.
Line a 8" or 9" pie plate with pie crust, your own recipe or store bought.
Mix together blueberries, flour and sugar till combined and add melted butter.
Pour the whole blueberry mixture into pie crust.
Cover with pastry and cut some slashes on top.
Seal edges well and then do flutes all around.
I brush mine with water or you can use milk or beaten egg and then sprinkle with large sugar grains.
Bake in the oven for 15 minutes at 425 F. degrees.Then reduce the temperature to 350 F. degrees and bake for about 40 minutes or longer ot til' crust is nice and golden.
****If fluted edges are getting browner faster I just put aluminum foil around the edges.
My Mom use to do a lattice top, but due to a time factor I just did a whole pastry cover with some slashes.
Blueberries oozing out........AND READY TO EAT.
Thank you for stopping by and have a great "Foodie Friday"!!!!