Best Ever Blueberry Pie

Crust Ingredients:
2 cups all-purpose flour
1/4 teaspoon salt
2/3 cup cold butter or margarine
4 to 5 tablespoons cold water

Filling Ingredients:
1/2 cup granulated sugar
2 tablespoons all-purpose flour
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
6 cups fresh blueberries

Directions

1. Heat oven to 400°F.
2. Combine 2 cups flour and salt in large bowl; cut in butter until mixture resembles coarse crumbs. Stir in enough water with fork just until flour is moistened.
   
3. Divide dough in half; shape each half into ball. Flatten slightly. Wrap 1 ball of dough in plastic food wrap; refrigerate. Roll out remaining ball of dough on lightly floured surface into 12-inch circle. Fold into quarters. Place dough into 9-inch pie pan; unfold, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pan.
   
4. Combine sugar, 2 tablespoons flour, nutmeg and cinnamon; mix well. Stir in blueberries. Spoon blueberry mixture into prepared pie crust.
   
5. Roll out remaining ball of dough on lightly floured surface into 12-inch circle. Cut out decorative shapes in dough using small cookie cutter. Place dough over filling. Seal, trim and crimp or flute edge. Cover edge of crust with 2-inch strip of aluminum foil.
   
6. Bake for 35 minutes; remove aluminum foil. Continue baking for 10 to 20 minutes or until crust is lightly browned and juice begins to bubble through cut-outs in crust.
   
7. Cool pie 30 minutes; serve warm. Store refrigerated.
   

Did you know? Anytime you bake a pie for more than 30 minutes, you should cover the edges of the crust with foil until about 10 minutes before the pie is done to prevent the edges of the crust from getting too brown, or burning.