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Blueberry Pie 2

There's probably nothing as delicious as freshly-baked blueberry pie.



  1. Roll out one sheet pie crust to flatten. Fit into a 9-inch pie dish.
  2. In a medium saucepan combine 1 cup of the blueberries, sugar, cornstarch and 2 tablespoons water. Bring to a boil; cook and stir until mixture is thickened and clear.
  3. Stir in butter; cool for 5 minutes.
  4. Stir in the remaining 3 cups blueberries and lemon peel.
  5. Heat oven to 400 degrees F.
  6. Turn cooled filling into pie shell. Lay the remaining pie crust on a sheet of wax paper. Roll out to flatten. With a knife or pastry wheel cut pastry into 3/8-inch wide strips. Arrange in a criss-cross pattern on top of blueberries, pressing ends into the edges of the bottom crust and crimping to seal.
  7. Place pie on a baking sheet.
  8. Bake in the bottom third of oven until crust is golden and filling bubbles gently, about 30 minutes.
  9. Cool on rack.


Cornmeal Crumb Top Variation: Do not use top crust. In a medium bowl combine 1/2 cup sugar, 1/3 cup flour, 1/4 cup cornmeal, 3/4 teaspoon cinnamon and 3 tablespoons softened butter until blended. Crumble over filling. Bake as above.

Decorated Lattice Variation: Cut top crust into 3/4-inch wide strips. Set the two end strips and two short strips aside. Arrange remaining strips in a criss-cross pattern on top of blueberries. With the large end of a piping tip or a small knife cut out 15 small circles and 12 small leaves . Brush with milk and sprinkle with sugar. Place in clusters decoratively on the pastry lattice securing with a little milk. Bake as above.

Per portion 317 calories; 48 g carbohydrate; 15 g total fat; 6 g saturated fat; 2 g fiber

Recipe and photo credit: U.S. Highbush Blueberry Council.


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