You may be familiar with Ree Drummond, aka The Pioneer Woman, but lately she's been doing more than ever. She's released her second children's book; opened a hotel that's already sold out for the next six months; and continued her Food Network show. And she's doing it all while maintaining a life in the country with her family.

Despite juggling all these opportunities, she still found time to share her three tips on enjoying life with us – and now she’s sharing a recipe for her to-die-for blueberry pie! Read on for all the ingredients and instructions to make Ree’s popular Blueberry Pie for Betsy.

Blueberry Pie for Betsy

Prep Time: 30 minutes

Cook time: 40 minutes

Difficulty: easy

Servings: 8

Ingredients

2 Pints (to 3pPints) blueberries

Sugar

1 Dash (to 2 dashes) of nutmeg

2 Tablespoons (to 3 tablespoons) flour (optional)

2 Whole pie crusts

1 Stick butter, sliced into pats

Instructions

In a large bowl, place 2-3 pints of fresh blueberries. Coat them with regular white sugar, but not too much; just enough to bring out the natural sweetness. 



Throw in a dash or two of nutmeg, and a few tablespoons of all purpose flour. If you prefer a pie that is more juicy you can leave out the flour.



Pour the blueberries into a pie crust and top with 8-10 small pats of butter. Cover with a second pie crust. Press both edges together, tucking the dough under as needed, working all the way around the edge of the pie. 



While pinching the top and bottom crusts together, form the edge into a sort of lip. Then pinch the dough between your thumb and index finger all the way around the edge of the pie for a fluted look. Cut three or four slits in the top of the pie for ventilation.



Bake in a 400º oven for approximately 35-40 minutes.

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