Great Blueberry Pie Recipe

Just about everyone thinks they have the best blueberry pie recipe, but this one stands out because it uses fresh blueberries, is made with sugared double crusts and is served in an oblong cookie sheet. This blueberry pie is thinner than a regular fresh blueberry pie, but it is so good you'll want seconds.

Recipe for Blueberry Pie
Ingredients You Will Need:
2 pints fresh blueberries
¾ cup white flour
1 tablespoon cinnamon
1 cup granulated white sugar
2 to 4 pie crusts, enough to cover a cookie sheet twice
Cornstarch (a pinch)
¼ cup milk

Wash the blueberries, and place the wet berries into a gallon plastic bag. Dump the ¾ cup flour into the bag, and gently shake until all of the berries are coated. Mix the tablespoon of cinnamon with the granulated sugar and stir until the two are well mixed. Reserve two tablespoons of the mix, and add the rest of the cup of sugar-cinnamon to the bag. Shake gently a second time.

Prepare the crusts using your own favorite recipe, or use store-bought pie crusts. If buying the crusts, you may need four crusts. Cover the bottom of a cookie sheet with one crust, making sure the crust comes all the way up the sides. (Use two to cover if you needed to buy four crusts.) Sprinkle one tablespoon of the sugar-cinnamon over it. Dust with cornstarch.
Dump the contents of the plastic bag onto the cookie sheet, being careful to spread the flour and sugar evenly in the pan. Dust again with cornstarch. (The cornstarch helps the pie set.)

Roll out the second crust. Use small cookie cutters to cut out a half dozen small leaves or other small designs. Place the crust over the cookie sheet. Using your thumb and forefinger, pinch the edge of the crust all along the rim of the cookie sheet. Cut the extra crust off.

Dip a basting brush into the milk, and paint milk over the entire top crust, including the pinched edges. When finished, dip the cut-out leaves in the milk, and place them on the top of the pie. Sprinkle the second tablespoon of sugar-cinnamon over the crust, and pop the pie in the oven. Bake at 325 degrees for about 30 minutes or until the blueberries burst and the mixture begins to bubble.