BLUEBERRY PIE RECIPE CRUST: 2 cups all-purpose flour 2/3 cup cold butter or margarine ... 1/4 teaspoon salt 4 to 5 Tablespoons cold water ** you can use a pre made crust-frozen or from a package to save time. FILLING: 2 Tablespoons all-purpose flour 1/2 cup granulated sugar 1/4 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 6 cups fresh blueberries Directions: 1. Preheat oven to 400 degrees F. 2. Combine the salt and flour in large bowl; cut in butter until mixture resembles coarse crumbs. Add enough water (stirring with a fork after each tablespoon) just until flour is moistened. 3. Divide dough in half; shape each half into ball then flatten slightly. Wrap 1 ball of dough in plastic wrap and refrigerate. 4. Roll out with a floured rolling pin on lightly floured surface, the remaining ball of dough into a 12-inch circle. 5. Place into a 9 inch pie pan, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pan and pinch to flute edges. 6. Combine 2 tablespoons flour, sugar, cinnamon and nutmeg together. Stir in the blueberries. 7. Spoon blueberry mixture into prepared pie crust. 8. Roll out with a floured rolling pin on lightly floured surface, the chilled ball of dough into a 12-inch circle. 9. Cut out leaf shapes in dough using small knife or cookie cutter. Place dough over filling. Cover edge of crust with 2-inch strip of aluminum foil. 10. Bake for 35 minutes; remove the aluminum foil from around the edges. Continue baking for an additional 10 to 20 minutes or until crust is lightly browned and juice begins to bubble through cut-outs in crust.
Posted on: Sat, 11 Oct 2014 01:23:57 +0000
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