Blueberry Pie

By WisconsinMike

Mystic Seaport Cookbook

Ingredients

• 1 recipe Flaky Crust
• 3 1/2 C. fresh blueberries
• 3 T. flour for dredging
• 3/4 C. sugar
• Pinch of salt
• 1 t. lemon juice

Preparation

Step 1

Line a 9 inch pie pan with half of the pastry and chill it and the remaining pastry. Wash and pick over fresh berries and drain them well by letting them stand in a colander. Shake them frequently. Dredge berries with flour, pour them into the pastry lined pan, and sprinkle the sugar over them. Salt and lemon juice may be added. Roll out remaining pastry, cover the pie, trim pastry, and fold under the top. Pinch edges firmly and prick with a fork. Bake in a 450 degree oven for 10 minutes. Reduce heat to 350 degrees and bake for 35 minutes longer. Serve warm or cold, with or without vanilla ice cream.