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Fresh Blueberry Pie

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  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)
  Salt 1⁄4 Teaspoon
  Ground cloves 1⁄4 Teaspoon
  Ground cinnamon 1⁄4 Teaspoon
  Flaky pastry/1 package piecrust mix 1
  Butter/Margarine 3 Tablespoon
  Milk/Cream 2 Tablespoon
  Sugar 2 Tablespoon

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.

Recipe Summary

Difficulty Level: 
Very Easy
Preparation Time: 
15 Minutes
Cook Time: 
35 Minutes
Ready In: 
50 Minutes

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