Blueberry Pie
Made tonight. Served with vanilla ice cream. We liked this. It had a very true, clean taste. My only complaint is that even allowing for an hour out of the oven, it didn't set as I'd like to...remained loose and didn't make for a clean cut.
In our house a 'do over' refers to a dish we might like to have again. As in I'll ask Darryl, "So is this a do over?" His reply for tonight was, "A mandatory do over." :)
Credit: Land O' Lakes
3/4 cup white sugar
5 TBSP cornstarch
1/4 tsp salt
1/2 tsp ground cinnamon
2 TBSP lemon juice
4 cups fresh blueberries
1 TBSP butter
1 egg, divided
1 recipe pastry for a 9" double crust pie
Preheat oven to 375. Prick pie bottom and side of unbaked pie crust with fork in several places. Moisten pastry brush with egg white only and brush on crust. Discard any unusued egg white or use it for another recipe. Bake pie crust bottom for 10 minutes and remove from oven.
While pie bottom is baking, mix sugar, cornstarch, salt, cinnamon and lemon juice. Pour over blueberries and mix through. Spoon blueberry mixture into partially baked crust and dot with butter.
Cover with remaining pastry and flute or crimp edges. Cut decorative slits in top of crust. Bake until top of pie is golden brown. Take care to watch the pie edges and cover with small strips of aluminum foil if they begin to brown too quickly.
In our house a 'do over' refers to a dish we might like to have again. As in I'll ask Darryl, "So is this a do over?" His reply for tonight was, "A mandatory do over." :)
Credit: Land O' Lakes
3/4 cup white sugar
5 TBSP cornstarch
1/4 tsp salt
1/2 tsp ground cinnamon
2 TBSP lemon juice
4 cups fresh blueberries
1 TBSP butter
1 egg, divided
1 recipe pastry for a 9" double crust pie
Preheat oven to 375. Prick pie bottom and side of unbaked pie crust with fork in several places. Moisten pastry brush with egg white only and brush on crust. Discard any unusued egg white or use it for another recipe. Bake pie crust bottom for 10 minutes and remove from oven.
While pie bottom is baking, mix sugar, cornstarch, salt, cinnamon and lemon juice. Pour over blueberries and mix through. Spoon blueberry mixture into partially baked crust and dot with butter.
Cover with remaining pastry and flute or crimp edges. Cut decorative slits in top of crust. Bake until top of pie is golden brown. Take care to watch the pie edges and cover with small strips of aluminum foil if they begin to brown too quickly.