Very Blueberry Pie Recipe
Ingredients
| Pastry Dough for 2-Crust Pie | ||
| Sugar | 3/4 Cup (16 tbs) | |
| Cornstarch | 1/4 Cup (16 tbs) | |
| Salt | 1 Pinch | |
| Blueberries | 6 Cup (16 tbs) | |
| Lemon juice | 1 Tablespoon | |
| Butter/Margarine | 2 Tablespoon, cut into pieces | |
Directions
1. Prepare Pastry Dough as directed through chilling.
2. Preheat oven to 425°F. In large bowl, combine sugar, cornstarch, and salt. Add blueberries and lemon juice; toss to combine.
3. On lightly floured surface, with floured rolling pin, roll larger disk of dough into 12-inch round. Gently roll dough round onto rolling pin and ease into 9-inch pie plate, pressing dough against side of plate. Trim edge, leaving 1-inch overhang. Reserve trimmings for decorating pie if you like. Spoon blueberry filling into crust; dot with butter.
4. Roll remaining disk of dough into 12-inch round. Cut 3/4-inch circle out of center and cut 1-inch slits to allow steam to escape during baking. Center dough over filling. Fold overhang under and make decorative edge.
5. Place pie on foil-lined cookie sheet to catch any overflow during baking. Bake 20 minutes. Turn oven control to 375°F; bake pie until fruit filling bubbles in center and crust is golden, about 1 hour longer. If necessary, cover pie loosely with foil during last 20 minutes of baking to prevent over-browning. Cool on wire rack 1 hour to serve warm, or cool completely to serve later.
2. Preheat oven to 425°F. In large bowl, combine sugar, cornstarch, and salt. Add blueberries and lemon juice; toss to combine.
3. On lightly floured surface, with floured rolling pin, roll larger disk of dough into 12-inch round. Gently roll dough round onto rolling pin and ease into 9-inch pie plate, pressing dough against side of plate. Trim edge, leaving 1-inch overhang. Reserve trimmings for decorating pie if you like. Spoon blueberry filling into crust; dot with butter.
4. Roll remaining disk of dough into 12-inch round. Cut 3/4-inch circle out of center and cut 1-inch slits to allow steam to escape during baking. Center dough over filling. Fold overhang under and make decorative edge.
5. Place pie on foil-lined cookie sheet to catch any overflow during baking. Bake 20 minutes. Turn oven control to 375°F; bake pie until fruit filling bubbles in center and crust is golden, about 1 hour longer. If necessary, cover pie loosely with foil during last 20 minutes of baking to prevent over-browning. Cool on wire rack 1 hour to serve warm, or cool completely to serve later.
Chef
