27 July 2012

Blueberry Pie -Family Recipe Friday

Blueberry season is winding down here in Michigan.  I bought 40 pounds this year.  I shared a few, froze about 2/3 of them, baked a pie, and ate a lot of them.  There is nothing like fresh blueberries in your Cheerios.

I am more of a cream pie lover, but when blueberry season rolls around I am all for fresh blueberry pie.  The recipe I use is from Better Homes and Garden New Cookbook.  My cookbook is so well loved that I can't find the copyright page.  I received it as a bridal shower gift in 1981.

Blueberry Pie
Prepare pastry for 2-crust 9-inch pie.  Combine 4 cups fresh blueberries with 3/4 to 1 cup sugar, 3 tablespoons all-purpose flour, 1/2 teaspoon grated lemon peel, 1/2 teaspoon ground cinnamon or nutmeg, and dash salt.  Line 9-inch pie plate with pastry.  Fill. Sprinkle with 1 teaspoon lemon juice; dot with 1 tablespoon butter.  Adjust top crust, cutting slits for escape of steam.  Seal.  Bake at 400 degrees for 35-40 minutes.  Serve warm.

Notes:  I make my own pie crust, usually.  I like a firmer filling so I add 2 teaspoons cornstarch with the flour.  I add the cinnamon plus 1/4 teaspoon nutmeg.

1 comment:

  1. Thank you Cindy. I took your survey. I am curious how you will be using the survey results.