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Crisp Blueberry Pie
Makes 8 servings.

Double-Crust Pastry
1/2 - cup sugar
1/3 - cup all-purpose flour
1/2 - teaspoon. ground cinnamon
4 - cups blueberries
1 - Tablespoon lemon juice
2 - Tablespoons butter

Preheat oven to 425 F. Prepare Double-Crust Pastry.

  • In a large bowl, add sugar, flour and cinnamon. Mix. 
  • Stir in blueberries. 
  • Pour into pastry-lined pie plate. 
  • Sprinkle with lemon juice and dot with butter. 
  • Trim overhanging edge of pastry 1/2 inch from rim of plate.
  • Roll other round of pastry. 
  • Fold into fourths and cut slits so steam can escape. 
  • Unfold top pastry over filling and trim overhanging edge 1 inch from rim of plate. 
  • Fold and roll top edge under lower edge, pressing on rim to seal. 
  • Flute as desired. 
  • Cover edge with 2- to 3-inch strip of aluminum foil to prevent excessive browning. 
  • Remove foil during last 15 minutes of baking.
  • Bake for 35 to 45 minutes or until crust is brown and juice begins to bubble through slits in crust.

* Pie Making Tips >>

* Check Authentic Pennsylvania Dutch Pie Recipes...

 

 
 
 
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