Fresh Blueberry Pie
|Fresh blueberries/Or equivalent frozen, / canned, drained blueberries||4 Cup (64 tbs)|
|Sugar||1 Cup (16 tbs)|
|Sifted all purpose flour||1⁄4 Cup (4 tbs)|
|Ground cloves||1⁄4 Teaspoon|
|Ground cinnamon||1⁄4 Teaspoon|
|Flaky pastry/1 package piecrust mix||1|
1. Wash berries gently; drain well; place in a large bowl. Sprinkle with sugar, flour, salt, cloves, cinnamon; toss to mix.
2. Prepare pastry. Spoon blueberry mixture into bottom crust; dot with butter. Cover with top crust. Pinch crust edges together; turn up and in. Pinch again to form a stand-up edge; flute. Brush crust with milk or cream; sprinkle with sugar.
3. Bake in a hot oven (425°) 15 minutes; then lower oven temperature to 350° and continue to bake 35 minutes longer, or until pastry is golden and juices bubble up. Cool at least 1 hour on wire rack.