National Blueberry Pie Day!

Now there's another reason to eat pie (not that you needed one): Monday April 28 is National Blueberry Pie Day. Get ready to celebrate with Dysart's classic homemade blueberry pie. Here's the recipe for this delicious pie:

Blueberry Pie

5 cups blueberries

2 tsp. lemon juice

½ tsp cinnamon

½ tsp. nutmeg

1 cup sugar

6 tbsp. flour

2 tbsp. corn starch

2 tbsp. butter

2 pie crusts (see recipe below)

Place bottom crust in a 9 in pie plate. In a mixing bowl combine sugar, flour, corn starch and spices. Mix well.

Place the fruit into a bowl. Work dry ingredients into the fruit. Pour into pie crust and dot with the butter and sprinkle the top with lemon juice. Place top crust over top and fold edges under. Press down on edges to bond the 2 crusts together. Cut a slit in the top crust to let steam out.

Bake at 350 for 1 hour to 1 hour 15 min. (fresh fruit). Add 30 min. for frozen pies. Pick pie with knife to check if fruit is tender. The pie filling will bubble up through the holes you cut. The pie should be done.

Betty Feeney Pie Crust

3 ½ cups flour

1 tsp salt

1 ½ cups Crisco

approx. 1 cup cold milk

Mix flour and salt together. Add Crisco and mix with a pastry mixer until mixture looks like small peas. Stir in cold milk, 1 tablespoon at a time, until you reach the right consistency and all the flour is moistened (you may not need all of the milk).

Divide dough in half and place each on separate sheets of plastic wrap. Roll and flatten into 5 inch disks. Wrap tightly and refrigerate for at least 20 min. (up to 2 days, or frozen up to 1 month). Remove and let sit at room temperature before rolling out to desired thickness on a lightly floured surface, handling gently.