Monday, July 6, 2009

Blueberry Pie

  • Double pie crust recipe
  • 5 cups fresh blueberries
  • 1 tablespoon lemon juice
  • 1 cup sugar
  • 1/2 cup all-purpose flour
  • 1/8 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons butter
  • 1 large egg, lightly beaten
  • 1 teaspoon raw sugar

Prepare pie crust for 9" dish. Brush egg yoke on pastry to seal and to prevent a soggy crust.

Sprinkle berries with lemon juice; set aside. Meanwhile, combine 1 cup sugar with flour, salt and cinnamon; add to berries, stirring well. Pour into prepared pastry shell, and dot with butter.

Put remaining pastry on pie and seal/ crimp edges, cutting slits on top or forming lattice design. Brush the top of the pastry with the beaten egg and sprinkle with raw sugar. Cover edges with aluminum foil, removing for last five minutes of bake time.

BAKE at 400° for 35 minutes or until golden. Serve with vanilla ice cream.

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