Deep Dish Blueberry Pie

Hubby asked for Shepherd's pie for Father's Day.  He did not ask for Blueberry, but I listen, and he had mentioned that he was hungry for one the week before, so that is what he got.  A Deep Dish Blueberry Lime Pie.  That's it - no cinnamon, nutmeg, spices, etc.  I used a mix of frozen and fresh blueberries - the frozen were thawed and thoroughly drained

You'll Need:

9 Inch Deep Dish Pie Plate
2 Pie Crusts
2 Tbl Butter
2 Tbl Sugar
6 Cups Blueberries
3/4 Cup Sugar
1/2 Cup Cake Flour
1 1/2 Tbl Lime Juice

Heat oven to 425 degrees.

Place one crust in the bottom of the pan.  Rub with 2 Tbl Butter then sprinkle with sugar, emptying out excess.  Place in refrigerator.

In a large bowl, combine remaining ingredients (you can use AP flour if you do not have Cake Flour).  Pour into chilled crust and top with second crust - either venting or doing lattice, as pictured.

Place in bottom third of oven and bake for about 40 minutes.