Blueberry
Pie
Prep: 15 minutes
Cook: 35 minutes
5 cups fresh blueberries*
1 tablespoon lemon juice
1 (15-ounce) package refrigerated piecrusts
1 cup sugar
1/3 cup all-purpose flour
1/8 teaspoon salt
1/2 teaspoon ground cinnamon
2 tablespoons butter or margarine
1 large egg, lightly beaten
1 teaspoon sugar
SPRINKLE berries with lemon juice; set aside.
FIT half of pastry in a 9-inch pieplate according to package directions.
COMBINE 1 cup sugar and next 3 ingredients; add to berries, stirring well. Pour into pastry shell, and dot with butter.
UNFOLD remaining pastry on a lightly floured surface; roll gently with rolling pin to remove creases in pastry. Place pastry over filling; seal and crimp edges. Cut slits in top of crust to allow steam to escape. Brush top of pastry with beaten egg, and sprinkle with 1 teaspoon sugar.
BAKE at 400° for 35 minutes or until golden. Cover edges with aluminum foil to prevent overbrowning, if necessary. Serve with vanilla ice cream, if desired. Yield: 8 servings.
*You can substitute 2 (14-ounce) packages frozen blueberries, thawed and drained. Just increase the flour to 1/2 cup.
Note: If you prefer, you can cut pastry into strips to make a lattice on top of pie. Easy directions on page 303.
Per serving: Calories 429, Fat 17.5g,
Cholesterol 40mg, Sodium 274mg
Back
to Sweet index