Blueberry Pie
Blueberry PieYield: 2 9-inch piesIngredients
[*]1quart fresh blueberries
[*]pastry, for 2-crust 9-inch pie
[*]1teaspoonvinegar
[*]1cupsugar
[*]2tablespoonflour
[*]nutmeg
[*]2tablespoonbutter, or margarine
Directions
[*]Set oven for hot, 425f.
[*]Wash and pick over blueberries.
[*]Line 9-inch pie pan, using half the pastry.
[*]Roll out remaining pastry for top crust.
[*]Combine vinegar, sugar, and flour.
[*]Add to blueberries and mix lightly.
[*]Pour into pie pan; sprinkle with nutmeg.
[*]Dot with butter or margarine.
[*]Moisten edge of pastry with water; cover with top crust.
[*]Trim; press edges together with tines of fork.
[*]Prick top crust to allow steam to escape.
[*]Bake 10 minutes; reduce heat to moderate 350° bake 25 minutes longer, or until brown.
Pages:
[1]