Blueberry Pie Recipe
Ingredients
| Crisco pastry - for 2-crust pie | ||
| Blueberries | 4 Cup (16 tbs) | |
| Sugar - 3/4 to 1 cup | ||
| Flour | 3 Tablespoon | |
| Lemon peel | 1/2 Teaspoon, grated | |
| Salt - A dash | ||
| Lemon juice | 2 Teaspoon | |
| Butter/Margarine | 1 Tablespoon | |
Directions
GETTING READY
1) Preheat oven to temperature of 400 degrees.
MAKING
2) With the pastry, line a 9-inch pie plate.
3) Combine together the sugar, blueberries, flour, lemon peel and salt in a mixing bowl.
4) Into the pastry lined pie plate, pour the mixture.
5) Drizzle some lemon juice all over the filling and dot with butter.
6) On the filling, place the top crust, cut slits so that the steam can escape and seal and flute the edges.
7) Bake in the preheated oven for 35 to 40 minutes.
SERVING
8) Transfer the still hot pie to a serving plate, sprinkle some sugar on the top crust, if preferred, slice into wedges and serve as a dessert while still warm or at room temperature.
1) Preheat oven to temperature of 400 degrees.
MAKING
2) With the pastry, line a 9-inch pie plate.
3) Combine together the sugar, blueberries, flour, lemon peel and salt in a mixing bowl.
4) Into the pastry lined pie plate, pour the mixture.
5) Drizzle some lemon juice all over the filling and dot with butter.
6) On the filling, place the top crust, cut slits so that the steam can escape and seal and flute the edges.
7) Bake in the preheated oven for 35 to 40 minutes.
SERVING
8) Transfer the still hot pie to a serving plate, sprinkle some sugar on the top crust, if preferred, slice into wedges and serve as a dessert while still warm or at room temperature.
Chef
