Blueberry Pie
I love baking pies during the holiday season at the end of the year, especially when the cooler days arrive. Cranberry and Apple pies are my favorite. Baking pies warm my kitchen and my soul.
Servings
8
Ready In:
55 min
Calories:
373
Good For:
Anytime
Inroduction
About this Recipe
By: Maria Noack
Ingredients
- Pastry for 9-inch double crust (see recipe)
- 1 tbsp white bread crumbs
- 1 qt blueberries
- 1/2 cup sugar
- 3 tbsp flour
- dash of salt
- 1/4 tsp nutmeg
- 1 tbsp butter
Step by Step Instructions
Step 1
Prepare the pie crust. Grease and flour a 9″ pie pan.
Step 2
Preheat the oven to 450 F (232 C)
Step 3
Roll out ½ of pastry and line the pie pan, fitting well into angles. Roll out remaining pastry for top crust and cut design in center for wide-open steam vents. Trim off pastry in pan even with pan rim.
Step 4
Sprinkle crumbs evenly over bottom of pastry-lined pan.
Step 5
Pick over berries, discarding damaged ones and wash thoroughly in cold water.
Step 6
Blend flour with sugar, salt and nutmeg and sprinkle ½ cup of it over crumbs, then turn in berries, spreading out compactly.
Step 7
Mix the other 1/2 mixture with the blueberries and turn them into the pan, spreading level. Moisten edge of pastry all around. Lay on top pastry, press down gently all around edge to seal, and trim off with scissors ½ inch beyond pan rim. Turn overhang under edge of bottom pastry so fold is even with pan rim and again press gently to seal. Crimp with tines of fork or flute with fingers.
Step 8
Bake 12 to 15 min or until pastry begins to brown, then reduce heat to moderately slow (325° F) and bake 20 to 25 min longer or until pastry is nicely browned and juice bubbles up through vents. Remove to cake rack to cool to lukewarm.
