Blueberry Pie
Print recipe| Serves | 8 servings |
Ingredients
- 5 Cups wild blueberries (may substitute with farmed blueberries)
- 2/3 cups white sugar
- 1/3 cup all purpose flour
- 1/2 Tsp ground cinnamon
- 1 Tsp grated lemon rind
- 1 Tbsp butter
- 4 Tbsp whipping cream
- 1 Crisco pastry recipe
Directions
| Make the Crisco pastry recipe ( or your favourite pastry recipe) for a 9 inch pie plate | |
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Mix together the flour, sugar, lemon rind and cinnamon. Gently mix with the blueberries. Fill the bottom of the pie crust with the berry mixture. Dot with the butter and distribute the whipping cream evenly over the berries.  | |
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Add the top crust, flute the edges, moisten the top with a mixture of cream and water and sprinkle on a teaspoon of sugar. Vent the top of the pie with slashes and/or the letter "B" for blueberry.  | |
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Bake at 400 deg F for 10 minutes. Reduce the heat to 350 degrees and continue to bake for 50 - 60 minutes or until the filling starts to bubble through the top and the crust becomes golden.  | |
| Serve warm plain or with ice cream. | |