| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 4 |
c |
Fresh blueberries (up to 5) |
| 1 |
c |
Sugar |
| 1/2 |
c |
Sifted all-purpose flour |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Nutmeg (or cloves if you prefer) |
| 1/2 |
ts |
Ground cinnamon |
| 3 |
tb |
Butter or margarine |
| 1 |
|
Double (10 inch) pie crust |
INSTRUCTIONS
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 1/2 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@amaranth.com (Pam & KerryAnn
Cobb) on Jul 4, 1997
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