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Blueberry Pie Recipe

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This recipe for Blueberry Pie, by , is from The Mills Girl's Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Dorothy Mills Otto
Added: Tuesday, June 30, 2009


5 cups fresh blueberries
1 Tbsp lemon juice
1 (15 oz) package refrigerated pie crusts
1 cup sugar
1/3 cup all-purpose flour
1/8 tsp salt
1/2 tsp ground cinnamon
2 Tbsp butter
1 large egg, lightly beaten
1 tsp sugar

Sprinkle berries with lemon juice; set aside.

Fit half of pastry into a 9 inch pie plate.

Combine sugar, flour, salt and cinnamon; add to berries stirring well. Pour into pastry shell and dot with butter.

Unfold remaining pastry on a lightly floured surface; roll gently with rolling pin to remove creases in pastry. Place pastry over filling; seal and crimp edges. Cut slits in top of crust of allow steam to escape. Brush top of pastry with beaten egg and sprinkle with 1 tsp of sugar.

Bake at 400 F for 35 minutes or until golden brown. Cover edges with aluminum foil to prevent over-browning, if necessary. Serve with vanilla ice cream, if desired.

If you do not have fresh blueberries on hand, you can substitute 2 (14 oz) packages frozen blueberries, thawed and drained, increase flour to 1/2 cup.

Number Of Servings:
Number Of Servings:
8 serviings




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