Blue mountain blueberry pie
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Batch pie dough, enough for two crust pie | |
| 4 | cups | Blueberries |
| 4 | teaspoons | Lemon juice |
| ¾ | cup | Sugar |
| ¼ | cup | All-purpose flour |
| 1 | teaspoon | Lemon peel -- grated |
| ½ | teaspoon | Ground cinnamon |
| ¼ | teaspoon | Ground nutmeg |
| ⅛ | teaspoon | Salt |
| 2 | tablespoons | Margarine |
Directions
1. Have an 8-inch double crust pieshell ready. See "Perfect Baked Pie Crust" in this cookbook if you wish to make your own. 2. Sort, rinse and drain blueberries. Sprinkle lemon juice over berries. 3. Combine sugar, flour, lemon peel, cinnamon, nutmeg and salt. Toss this mixture gently with the blueberries to coat well. 4. Put berry mixture into pie shell; dot with margarine. 5. Place second crust on top of pie, seal edges and cut 3 slashes in top to allow steam to escape. Bake in preheated 450-degree oven for 10 minutes. Lower heat to 350 degrees and continue baking 30-35 minutes more. Cool pie before slicing.
Recipe By : Jo Anne Merrill