Home

BLUEBERRY PIE

FILLING:

5 C FRESH BLUEBERRIES
2/3 C SUGAR
1/4 C CORNSTARCH
1/2 TSP SALT
1/4 TSP GROUND CINNAMON
1/8 TSP GROUND ALLSPICE
1 T LEMON JUICE

1 T BUTTER, DICED

PASTRY
1 EGG + 1 T MILK, WHISKED TOGETHER
COARSE SUGAR FOR GARNISHING

TOSS BERRIES WITH OTHER FILLING INGREDIENTS.

ROLL OUT BOTTOM CRUST AND LINE PIE PAN WITH IT.

ADD FILLING TO PIE.

DOT PIE WITH BUTTER.

ROLL OUT TOP CRUST AND COVER PIE WITH IT. THERE SHOULD BE HOLES IN THE TOP CRUST.

BRUSH EGGWASH ON CRUST AND SPINKLE WITH COARSE SUGAR.

CHILL PIE FOR 30 MINUTES.

BAKE ON COOKIE SHEET AT 400° FOR 20 MINUTES, COVER LOOSELY WITH FOIL, THEN FINISH BAKING AT 350° FOR 30 MINUTES.

COOL FOR AT LEAST 3 HOURS AND WITH WHIPPED CREAM OR VANILLA ICE CREAM.

NOTE:

YOU CAN MAKE A LATTICE, OR USE SMALL CUTTERS TO MAKE A NICE DESIGN FOR THE TOP, BUT YOU NEED TO HAVE SOME HOLES.

VARIATIONS:

BLACKBERRIES, OR A MIX OF BERRIES. USE CHRISTMAS JAM IN PLACE OF SOME OF THE SUGAR. SERVING IT WITH CLOTTED CREAM IS SPECTACULAR.