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County Fair Blueberry Pie Recipe

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This recipe for County Fair Blueberry Pie is from The Michael Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pkg (11 oz) piecrust mix
2 pt fresh blueberries or 2 pkg (10 oz) frozen,
unsweetened blueberries, thawed
1 tbsp lemon juice
1 cp granulated sugar
1/4 cp all purpose flour
1/4 tsp cinnamon
1/8 tsp nutmeg
dash ground cloves
2 tbsps butter
1 egg yolk
Directions:
Directions:
1) Prepare piecrust mix according to pkg. Shape into ball; divide in half. On lightly floured surface, roll out half of pastry into 11 inch circle. Use to line 9 inch pie plate. Refrigerate with rest of pastry until ready to use.
2) Preheat oven to 400f.
3) Gently was berries; drain well. Place in large bowl. Sprinkle with lemon juice.
4) Combine sugar, flour, cinnamon, nutmeg, and cloves. Add to berries; toss lightly to combine. Turn into pastry lined pie plate, mounding in center. Dot with butter.
5) Roll out remaining pastry into 11 inch circle. Make several slits near center, for steam vents. Adjust over filling; fold edge of top crust under bottom crust, press together, and crimp decoratively.
6) Beat egg yolk with 1 tbsp water. Brush lightly over top crust.
7) Bake 45 to 50 mins, or until juices start to bubble through steam vents and crust is golden brown.
8) Cool on wire rack at least 1 hr before serving.
Number Of Servings:
Number Of Servings:
8

 

 

 

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