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"All Things Are Possible" Bluerry Pie




Source of Recipe


Blueberry Recipes from Atlantic Blueberry Company


Recipe Link: http://www.pics.com/~atlblue/recipes.html

List of Ingredients




1 1/2 cups flour 1 tsp. water
2 tsp. sugar 1/2 cup sugar
1/4 tsp. cinnamon 1/2 cup flour
1/4 tsp. crushed dried peppermint 1/2 tsp. cinnamon
1/8 tsp. salt 1/2 tsp. crushed dried peppermint
1/2 cup shortening 1/4 cup lemon juice
1 package (3 oz.) cream cheese 3 pints of blueberries
1 large egg




Recipe



Preheat oven to 425 degrees. In a large mixing bowl combine first 5 ingredients. Cut in shortening and cream cheese with a pastry blender or two knives until mixture is uniform. Add egg and water to mixture. Blend until dough forms a ball. Divide dough into two equal parts.

On a lightly floured surface, roll bottom crust into a circle 1/8 inch thick and 1/2 inch larger than an inverted 9 inch pie plate. Gently ease pie crust into greased pie plate, being careful not to stretch the dough. Trim edge even with pie plate.

In a 3 quart saucepan, combine the next five ingredients and 2 cups of the blueberries. Cook on high, stirring constantly, scraping the sides and the bottom of the pan. When mixture begins to boil, reduce heat. Continue to cook over medium heat until mixture is a dark violet color. Remove from heat and gently stir remaining uncooked blueberries into the cooked mixture. Spoon filling into unbaked pie shell.

Roll out top crust the same as bottom. Carefully lift the top crust onto filled pie and trim 1/2-inch beyond the edge of the pie plate. Fold top edge under crust. Crimp edges or flute as desired. Bake at 425 degrees for 30 minutes or until desired browning is achieved. Refrigerate at least two hours before serving. Yield: 1-9 inch pie.