Passing round blueberry pie

I have been meaning to share my Aunt Jean's blueberry pie recipe for a while now and I think its fitting to begin re-posting with this dish.

It always feels presumptuous to share other people's recipes.  I suppose in part because it doesn't feel like its mine to give.  Even more, though, I think its because I have relationships with these dishes and the people with whom I've shared them.

This pie recipe is a gem, as my grandmother would have said.  It has rescued the grumbling bellies of many an all-night game session, become the dessert for surprise guests, and served as a backup for a botched potluck dish that got a little too creative.  Its a quick prep pat in crust that you can use with almost any berry combinations.  I often keep frozen berries around and, therefore, can always whip this up if necessary at a moments notice.

Crust:

2 C flour

1 tsp salt
2 tsp sugar
2/3 C oil (something with mild flavor is best)
3 Tbsp milk

Pie Filling:
4 C fresh blueberries (or 2 pkgs. frozen)
1 C sugar
1/4 C flour
1/4 tsp cinnamon
1/8 tsp cloves
1/8 tsp nutmeg
2 Tbsp butter

Mix ingredients for crust.  

Pat all but 1 cup into the bottom and sides of a 9-10" pie pan to form an even crust.  

Mix berries and dry ingredients for filling.  

Pour into crust.  Dot with butter. 

Sprinkle the reserved 1 cup of crust over the top and sprinkle with sugar.
Bake at 400 for 40-50 minutes until it bubbles in the middle.
Allow to cool and serve with ice cream or whipped cream.