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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Blueberry Pie Recipe

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This recipe for Blueberry Pie, by , is from Webster Family Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Mama Bear


4 C. (2 pints) blueberries
1 C. sugar
C. GF flour (or corn starch)
tsp. salt
2 tsp. grated lemon rind (I sometimes substitute lemon juice)
tsp. ground cloves
tsp. ground cinnamon

1) Wash berries gently, drain well.
2) Place berries in large bowl.
3) Sprinkle with remaining ingredients and toss to mix.
4) Preheat oven to 425F.
5) Prepare pie crust. Roll out half into a 12-inch circle.
6) Fit into 9-inch pie plate, allowing pastry to overhang edges.
7) Spoon blueberry mixture into crust.
8) Roll out remaining crust. Cut into strips.
9) Weave strips across top of misture.
10) Trim any overhang to 1-inch. Pinch together and flute.
11) Brush crust with milk or cream. Dust with sugar.
12) Bake @ 425F for 15 minutes.
13) Reduce temp to 350F for another 35 minutes
- Pastry should be golden and juices bubbling.
14) Cool at least 1 hour on a wire rack.

Preparation Time:
Preparation Time:
1 1/2 hours




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