Ripe and bulbous blueberries fill this pie to the brim with sweet flavor.
I am a sucker for fruit pies; my family not so much. However, when I made this double-crust blueberry pie both my husband and children gobbled it right up.
It could have been the fact that I used fresh blueberries from an Amish farm down the road from our house or that my double-crust was homemade. Whatever the reason, the fam has asked me to make another one of these blueberry pies for Thanksgiving dinner. I think that sounds like a lovely idea.
This pie is relatively easy to make and everyone who eats it is sure to bask in its goodness for hours to come.
Anyway, I bet you are biting at the bit to get the details of this amazing recipe, right? Without further ado, please hop on over to the next page for the ingredients and instructions. Enjoy!
Recipe and image courtesy of No Empty Chairs.
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS
Quick Tip: If you aren’t keen on ice cream (what?!?!) you cna use whipped cream as a topping on this pie.