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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 12 |
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I love the taste of mouth watering Fresh Blueberry Pie! Yum! This blueberry pie is probably the best I have ever tasted. I hope you will enjoy it, too! I do not use the refrigerated pie crust when making this pie, I use Classic Pie Crust, Idiot Proof Step-By-Step Photo Tutorial. A NOTE to those who have made this pie before, I have increased the amount of flour in the ingredients list from 1/3 cup to 1/2 cup. Ingredients:
5 cups fresh blueberries |
1 tablespoon lemon juice |
1 (15 ounce) package refrigerated pie crusts |
1 cup sugar |
1/2 cup all-purpose flour |
1/8 teaspoon salt |
1/2 teaspoon ground cinnamon |
2 tablespoons butter or 2 tablespoons margarine |
1 large egg, lightly beaten |
1 teaspoon sugar |
Directions:
1. SPRINKLE berries with lemon juice; set aside.
2. FIT half of pastry in a 9-inch pieplate according to package directions.
3. COMBINE 1 cup sugar and next 3 ingredients; add to berries, stirring well.
4. Pour into pastry shell, and dot with butter.
5. UNFOLD remaining pastry on a lightly floured surface; roll gently with rolling pin to remove creases in pastry.
6. Place pastry over filling; seal and crimp edges.
7. Cut slits in top of crust to allow steam to escape.
8. Brush top of pastry with beaten egg, and sprinkle with 1 teaspoon sugar BAKE at 400° for 35 minutes or until golden.
9. Cover edges with aluminum foil to prevent overbrowning, if necessary.
10. Serve with vanilla ice cream, if desired.
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