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
Instructions
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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