Blueberry Pie Recipe
Extremely delicious and filling, try out this Blueberry Pie - an awesome way to treat yourt taste-buds. Follow this relatively simple recipe for Blueberry Pie and delight in every bite of it!
Ingredients
3 tablespoons quick-cooking tapioca
3/4 to 1 cup sugar*
1 /4 teaspoon salt
1/8 teaspoon cinnamon
4 cups wild or cultivated fresh blueberries
1 to 2 tablespoons lemon juice
Pastry for two-crust 9-inch pie
1 tablespoon butter
Directions
Combine tapioca, sugar, salt, cinnamon, blueberries and lemon juice.
Roll half the pastry 1/8 inch thick.
Line a 9-inch pie pan and trim pastry at edge of rim.
Roll remaining pastry 1/8 inch thick and cut several 2-inch slits or a fancy design near center.
Fill pie shell with blueberry mixture.
Dot with butter.
Moisten edge of bottom crust.
To adjust top crust, fold pastry in half or toll loosely on rolling pin; center on filling.
Open slits with a knife.
(Well-opened slits are important to permit escape of steam during baking.) Trim top crust, allowing it to extend 1/2 inch over rim.
To seal, press top and bottom crusts together on rim.
Then fold edge of top crust under bottom crust and flute.
Bake in hot oven (425° F) 55 minutes, or until syrup boils with heavy .bubbles that do not burst.
Makes one 9-inch pie.
*If desired, 1/2 cup granulated sugar and1/2 cup firmly packed brown sugar may be used.
Roll half the pastry 1/8 inch thick.
Line a 9-inch pie pan and trim pastry at edge of rim.
Roll remaining pastry 1/8 inch thick and cut several 2-inch slits or a fancy design near center.
Fill pie shell with blueberry mixture.
Dot with butter.
Moisten edge of bottom crust.
To adjust top crust, fold pastry in half or toll loosely on rolling pin; center on filling.
Open slits with a knife.
(Well-opened slits are important to permit escape of steam during baking.) Trim top crust, allowing it to extend 1/2 inch over rim.
To seal, press top and bottom crusts together on rim.
Then fold edge of top crust under bottom crust and flute.
Bake in hot oven (425° F) 55 minutes, or until syrup boils with heavy .bubbles that do not burst.
Makes one 9-inch pie.
*If desired, 1/2 cup granulated sugar and1/2 cup firmly packed brown sugar may be used.
