Double Stuffed Blueberry Pie |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 12 |
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Buleberry pie so delicious. Dessert worth waiting for. I serve Vanilla Ice cream on top of the slice of pie it a great tast together. Ingredients:
ingredients |
crust |
1 double crust recipe for 9-inch pie |
filling |
3 pints of blueberries, cleaned and stems removed |
2 tbs. freshly squeezed lemon juice |
2 tsp. finely grated lemon |
1/4 cup all-purpose flour ( for thickening ) |
1 cup sugar |
1 tsp. vanilla extract |
1/4 tsp. ground cinnamon |
2 tbs. margarine or butter into small pieces |
top |
1 lg. egg |
1 tbs. milk |
Directions:
1. 1)Preheat oven to 425º.
2. 2)Prepare crust, roll out half of dough to 1/8 inch thick circle, about 13 inches. Place dough into the 9-inch pie dish trim around the pie dish. Place in refrigerator to chill for about 30 minutes.
3. 3)Whisk egg and milk together to make an egg wash.
4. 4)Combine blueberries, flour, cinnamon, lemon juice, and sugar, grated lemon, vanilla extract and place in the chilled pie crust in the pie dish. Dot the top of the blueberries with butter pieces all around. Roll out the remaining dough to 1/8 inch thick circle. Brush the rim of the crust with the egg wash, place the rolled out crust over the top, trim to 1/2 inch over the edge of the dish, fold under the bottom crust and flute the edge with fingers all around.
5. On the top crust cut design in the crust to vent the steam. Transfer the pie to the refrigerator to chill until firm, about 30 minutes.
6. 5)Line the bottom rack with an oven liner pie has a tendency to leek.
7. 6)Remove from refrigerator. Brush the top with the egg wash. Bake for 20 minutes at 425º. Reduce heat to 350º and bake for 30 to 40 minutes more or until juices are bubbling. Let cool on wire rack before serving.
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