| 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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