Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 4 cups | Fresh blueberries (up to 5) |
| 1 cup | Sugar |
| ½ cup | Sifted all-purpose flour |
| ¼ teaspoon | Salt |
| ¼ teaspoon | Nutmeg (or cloves if you prefer) |
| ½ teaspoon | Ground cinnamon |
| 3 tablespoons | Butter or margarine |
| 1 | Double (10 inch) pie crust |
Stem and wash berries thoroughly; drain well. Place in large bowl and sprinkle with next 5 ingredients; toss to mix. Roll out bottom crust and put in 10 inch deep dish pie pan. Spoon blueberry mixture into pan and dot with butter. Place top crust over blueberries. Trim if necessary. Brush top with about 1 Tbsp. milk and sprinkle with ½ tsp. sugar. Make a few slits in top to vent. Refrigerate about 10 minutes while preheating oven. Place pie pan on cookie sheet. Bake at 425 for 15 minutes; reduce heat to 350 and bake 30 minutes longer. Cool at least 1 hour before serving. Serves 10-12.
Posted to Bakery Shoppe Digest145 by priss@... (Pam & KerryAnn Cobb) on Jul 4, 1997