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Blueberry Pie




Source of Recipe


The Ultimate Southern Living Cookbook


List of Ingredients




5 cups fresh blueberries*
1 tablespoon lemon juice
1 (15-ounce) package refrigerated piecrusts
1 cup sugar
1/3 cup all-purpose flour
1/8 teaspoon salt
1/2 teaspoon ground cinnamon
2 tablespoons butter or margarine
1 large egg, lightly beaten
1 teaspoon sugar



Recipe



SPRINKLE berries with lemon juice; set aside.

FIT half of pastry in a 9-inch pieplate according to package directions.

COMBINE 1 cup sugar and next 3 ingredients; add to berries, stirring well. Pour into pastry shell, and dot with butter.

UNFOLD remaining pastry on a lightly floured surface; roll gently with rolling pin to remove creases in pastry. Place pastry over filling; seal and crimp edges. Cut slits in top of crust to allow steam to escape. Brush top of pastry with beaten egg, and sprinkle with 1 teaspoon sugar.

BAKE at 400° for 35 minutes or until golden. Cover edges with aluminum foil to prevent overbrowning, if necessary. Serve with vanilla ice cream, if desired. Yield: 8 servings.

*You can substitute 2 (14-ounce) packages frozen blueberries, thawed and drained. Just increase the flour to 1/2 cup