| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Pies | 1 | Servings | |
INGREDIENTS
| 3/4 | c | Sugar |
| 1/4 | c | Firmly packed brown sugar |
| 1/2 | c | All-purpose flour |
| 1/2 | ts | Ground Cinnamon |
| 1/4 | ts | Ground allspice |
| 5 | c | Fresh blueberries |
| 1 | tb | Lemon juice |
| 1 | tb | Butter or margarine; Melted |
| 1 | pk | Refrigerated pie crusts |
| 1 | tb | Milk |
| 1 | ts | Sugar |
INSTRUCTIONS
Combine first 8 ingredients, tossing gently. Fit 1 piecrust into a 9-inch pieplate according to package directions. Spoon blueberry mixture into pastry shell. Roll remaining piecrust to 1/8-inch thickness; cut into 6 (2 1/2-inch-wide) strips. arrange strips in a lattice design over filling; fold edges under and crimp. Brush pastry with milk; sprinkle with 1 teaspoon sugar. Bake at 400F for 40-45 minutes or until golden, shielding edges with strips of aluminum foil to prevent excessive browning during last 20 minutes of baking. Recipe by: Southern Living Posted to recipelu-digest by Rodeo46898 <Rodeo46898@aol.com> on Mar 2, 1998
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