Luscious Blueberry Pie

Photo by Helen (#1) C.
Adapted from gooseberrypatch.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from gooseberrypatch.com

Ingredients

  • 2

    pts. blueberries

  • 1

    c. sugar

  • 2

    T. all-purpose flour

  • 1/8

    t. cinnamon

  • 1

    T. lemon juice

  • 1/8

    t. salt

  • 2

    9-inch pie crusts

  • 2 to 3

    T. butter, diced

Directions

Mix together first 6 ingredients. Line a 9" pie plate with bottom crust; fill with blueberry mixture and dot with butter. Cut remaining crust into 1/2-inch strips; form a lattice pattern over filling. Crimp the lattice with the bottom crust. Bake at 425 degrees for 20 minutes. Reduce heat to 350 degrees and bake an additional 40 minutes. Serves 8. Pie Crust for Two-Crust Pie: 2 c. all-purpose flour 1 t. salt 2/3 c. shortening 1/4 c. cold water Mix together flour and salt; cut in shortening until mixture is the size of peas. Blend in water until flour is moistened; shape into a ball. Divide dough in half; roll out one at a time. If dough is too sticky, keep flouring hands, board and rolling pin.

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