Here's the recipe (as I made it, but, again, I think this pie can use a some instant tapioca to thicken up the juices a bit):
Fresh Blueberry Pie
Pastry for double crust pie
3/4 cup sugar
5 Tablespoons flour
1/2 teaspoon cinnamon
1 tablespoon lemon juice
4 cups fresh blueberries
1 1/2 Tablespoons butter
Heat oven to 425 degrees.
Roll out pastry and line deep pie pan with pastry.
Mix the dry ingredients together in a large bowl, then fold in the lemon juice and berries. Pour into the pastry lined pie pan. Dot with the butter, then top with pastry and cut vents (or make a lattice top). Brush the top crust with cold water and sprinkle with sugar.
Bake for 40 minutes. Let cool before serving.
1 comment:
okay, so I am dying here. Blueberry pie is a favorite and I could just reach through the screen and have a bite...]
Mary
Post a Comment