Monday, November 21, 2016

Blueberry Pie

My favorite pie crust. (make crust and chill)

Filling


1 1/2-2     cups sugar

1/2       cup all-purpose flour http://www.bettycrocker.com/recipes/classic-blueberry-pie/~/media/Images/Shared/RecipeParts/Savings/SavingsIndicator.ashx

1/2       teaspoon ground cinnamon, if desired

6          cups blueberries http://www.bettycrocker.com/recipes/classic-blueberry-pie/~/media/Images/Shared/RecipeParts/Savings/SavingsIndicator.ashx

1          tablespoon lemon juice http://www.bettycrocker.com/recipes/classic-blueberry-pie/~/media/Images/Shared/RecipeParts/Savings/SavingsIndicator.ashx

1          tablespoon butter or margarine, if desired



·        In large bowl, mix sugar, 1/2 cup flour and the cinnamon. Stir in blueberries. Spoon into pastry-lined pie plate. Sprinkle any remaining sugar mixture over blueberry mixture. Sprinkle with lemon juice. Cut butter into small pieces; sprinkle over blueberries. Cover with top pastry that has slits cut in it; seal and flute

·        Bake 15 minutes at 425 and then reduce heat to 350 and bake for 30-45 minutes more or until crust is golden brown and juice begins to bubble through slits in crust. Cool on cooling rack at least 2 hours.

·       (As an alternative to a top pie crust you can make a crumb topping: ½ C flour, ¼ C packed brown sugar, ¼ C butter (cut up). Mix dry ingredients, and cut in butter, until a crumb mixture is formed. Bake pie for 10-15 minutes then add crumb mixture.

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