After a busy morning of picking fresh blueberries our efforts were
well rewarded that evening at dinner with this timeless treat for
dessert.
PIE Crust:(9 inch 2 -Crust Pie)
1/2 cup butter
1/4 cup boiling water
1 1/2 cups flour
1/2 tsp. any type baking powder
1/2 tsp. salt
1. Place butter in a large bowl.
2. Pour boiling water over it and beat together until creamy.
3. Sift together flour, baking powder and salt into the butter mixture. Mix together until it forms a smooth ball.
4. Cover the dough and chill it in the refrigerator until it becomes firm.
5. Separate it into two halves and roll each out on a floured surface to form top and bottom crusts for your pie.
PIE INGREDIENTS:
1 9-inch pastry shell (with top crust)
4 cups blueberries
1 cup sugar
3 Tbs. flour
1/2 tsp. grated lemon rind
1/2 tsp. nutmeg
1/2 tsp. cinnamon
1/4 tsp. salt
1 Tbs. lemon juice
1 Tbs. butter, cut in small pieces
1. Preheat oven to 425 degrees.
2. In a large bowl gently mix together berries and sugar. Set aside.
3. In a smaller bowl combine flour, rind, spices and salt.
4. Gently mix dry ingredients from smaller bowl into the berry mixture.
5. Sprinkle mixture with lemon juice and butter flecks.
6. Pour the entire mixture into prepared pie shell. (If the mixture
seems too watery you can add a little flour first before pouring it
into the pie shell.)
7. Roll out top crust, cover pie and crimp edges.
8. Prick a few holes or small slits in top crust for vents.
9. Bake in preheated 425 degree oven for 35 to 40 minutes until crust is golden brown.
*Hint: You may want to put a cookie sheet under the pie while it is baking in case the pie spills over and drips into the oven.
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