Ginger Lemon Blueberry Pie
Source of Recipe
Pillsbury
List of Ingredients
CRUST:
1 package refrigerated pie crust, softened
6 teaspoons sugar
1 teaspoon half and half
FILLING:
5 cups fresh blueberries (NOT frozen)
1/2 cup sugar
2 tablespoons chopped crystallized ginger
2 tablespoons quick cooking tapioca
1 teaspoon grated lemon rind
1 tablespoon fresh lemn juiceRecipe
Heat oven to 400ºF. Unfold 1 crust; press out fold lines. Sprinkle top of crust with 1 1/2 tsp. of the sugar. With rolling pin, roll crust lightly to coat with sugar. Continue to prepare pie crust, sugared side up, as directed on package for two-crust pie using 9" glass pie pan. In large bowl, combine all filling ingredients; mix well. Spoon into crust-lined pan.
Top with second crust; seal edges and flute. Cut slits in several places in top crust. Brush top crust with half and half; sprinkle with remaining 4 1/2 tsp. sugar. Place foil or cookie sheet on oven rack below pie to catch any spills. Bake pie at 400ºF for 35-45 minutes or until crust is golden brown and filling is bubbly. If needed, cover edge of crust with strips of foil after 15-20 minutes of baking to prevent excessive browning. Cool at least 2 hours before serving. Serve warm or cold. Serves 8. Good with vanilla ice cream.
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