1 Batch pie dough, enough for
-two crust pie
4 c Blueberries
4 ts Lemon juice
3/4 c Sugar
1/4 c All-purpose flour
1 ts Lemon peel — grated
1/2 ts Ground cinnamon
1/4 ts Ground nutmeg
1/8 ts Salt
2 tb Margarine
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.
Yields
8 servings