Fresh Blueberry Pie Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 5 cups fresh blueberries, picked over, rinsed, stems removed
Grated zest from one small lemon
3/4 cup sugar [if berries are not sweet, add 2 T additional sugar]
1/4 cup plus 2 T cornstarch
1/2 tsp ground cinnamon
Pinch salt
2 T butter
1 egg, beaten with 1 tsp water [egg wash]
Coarse "sanding" sugar, optional
2 unbaked pie crusts
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Directions: |
Directions:Preheat oven to 400 degrees.
In a large mixing bowl, toss blueberries with lemon zest; set aside.
In a separate bowl, mix the sugar, cornstarch, cinnamon and salt.
Pour sugar mixture over blueberries, gently tossing to combine.
Mound blueberries into prepard pie shell and dot with butter.
Roll the second pie crust to the same size or just slightly larger than the bottom crust.
Place second pie crust over blueberries, tucking the top edge of the crust over and under the edge of the bottom crust; crimp and flute into a decoratove border.
Brush top crust with egg wash and sprinkle generously with coarse sanding sugar.
Make some slits in the top crust for steam to excape or insert ceramic pie bird.
Bake for 55 minutes to an hour or until crust is golden brown and juices are bubbly and run thick. Rotate pie halfway through baking time. [If crust is browning too quickly, cover with foil to prevent burning.]
Remove from oven and allow to cool completely.บบบบ |
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Number Of
Servings: |
Number Of
Servings:1 [9 inch] pie |
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