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Blueberry Pie

Erica of Elgin, Illinois is having a hard time making her filling stick to the blueberries.



Recipe


  • 4 Cups of Blueberries 
  • 7 Tablespoons corn starch
  • 3 Tablespoons water
  • 2 1/2 Tablespoons lemon juice
  • One 9 inch pie crust
  • 1 Tablespoon Cinnamon
  • 1/4 Tablespoon allspice
  • 2/3 cup granulated Sugar

 

  • Crumb topping
  • 1/3 Cup sugar
  • 1/2 Cup flour
  • 1/4 Cup butter Step

Procedure: Wash the blueberries Just rinse them in a colander or sieve in cold water, no soap. Pick out and remove any bits of stems, leaves and soft or mushy berries. It is easiest to do this in a large bowl of water and gently run your hands through the berries as they float. With your fingers slightly apart, you will easily feel any soft or mushy berries get caught in your fingers. Mix the dry filling ingredients. Combine the 2/3 cup sugar, 7 Tablespoons of corn starch, and spices in a bowl and mix well!  Mix in the liquids Add the 2 1/2 Tablespoons of lemon juice, and 3 Tablespoons of water and stir it up.  Add the blueberries to the pie crust Add the blueberries to the pie crust. Just pour them in! There's lots of air space and it will cook down, so don't worry if they mound up about an inch above the edge of the plate.  Pour the liquid mix into the pie Just pour the mixture of sugar, juice, etc. into the pie all over the blueberries.  Make and add your topping If you want the crumb topping, just mix 1/3 cup sugar ) 1/2 cup flour 1/4 butter together in a small bowl and sprinkle it over the pie.  Put the pie in the oven! Cook the pie at 375 F for 1 hour.  Remove when the pie is golden and pie is bubbling Check to see if it is bubbling and crust is golden brown. If if not, check every 3 or 4 minutes until it is.  Enjoy! Set on a cooling rack

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