Blue Mountain Blueberry Pie Recipe
This Blue Mountain blueberry pie recipe uses lemon juice and zest for a bright filling, thickened with flour and gently spiced with cinnamon and nutmeg. You’ll mix the malzemeleri-style filling in one bowl, spoon it into the pie shell, dot with margarine, and bake until the center bubbles.
Ingredients
Filling
Step-by-Step Method
Preheat the oven
Heat the oven to 350°F (180°C). Set your prepared pie shell in its pan on a baking tray if you like easier handling.
Combine the dry ingredients
In a bowl, stir together flour, sugar, cinnamon, nutmeg, and salt until evenly mixed.
Add the berries and lemon
Fold in the blueberries, then mix in the lemon juice and lemon zest. Keep the stirring gentle so the berries stay mostly whole.
Let it sit briefly
If the filling looks very wet, rest it for 1–2 minutes so the flour starts absorbing some juice.
Fill the pie
Spoon the blueberry mixture into the pie shell and level the top with a spatula.
Dot with margarine
Scatter the margarine pieces over the filling. This helps the top stay moist as it bakes.
Bake
Bake for 45 minutes, until you see bubbling in the center and the edges look slightly deeper in color.
Cool before slicing
Let the pie cool for at least 30 minutes so the filling sets up and slices come out cleaner.