I can't believe I forgot about pies. I was saving the Pumpkin Pie Recipe for Thanksgiving but I found this recipe for Blueberry Pie in the recipe box when I was looking for the other recipe.

Blueberry Pie was my second son's favorite pie. I normally only made it for his birthday when he became a teen and maybe for family picnics in the summer. Now I hardly ever make it because he is married with children of his own. He now satisfies his blueberry craving with blueberry muffins.

The important part of this pie is to make sure that the flour coats the berries or else you will have a runny pie filling.

Ingredients

• 1 quart of blueberries
• 1 cup sugar
• flour to cover berries
• 2 pie shells

Wash and drain the berries. Sift flour over them, dredging carefully until each berry is lightly coated. Stir the sugar well into the berries and then turn into a pie pan lined with a shell. Cover with the second pie shell and slit the top so that juice can run out.

I like to coat my upper crusts with egg whites and sprinkle sugar on them so that the shell turns a golden brown while baking but this is optional.

Bake in a 450° oven for 10 minutes. Turn down heat to 425° and continue baking for an additional 30 minutes.