Ingredients
-
5
-
1
-
1
-
1
-
1/2
-
1/8
-
1/2
-
2
-
1
-
1
-
-
-
-
-
Directions
Blueberry Pie,I love the taste of mouth watering Fresh Blueberry Pie! Yum! This blueberry pie is probably the best I have ever tasted. I hope you will enjoy it, too! I do not use the refrigerated pie crust when making this pie, use recipe #26205. A NOTE to those who have made this pie before, I have increased the amount of flour in the ingredients list from 1/3 cup to 1/2 cup.,Followed the recipe to the T. My pie came out really runny and too sweet. I love sweet, but this was just way too sweet for me. It made my teeth hurt. Im hoping if I give it until overnight to cool and sit at room temp for awhile it will thicken up. I only gave it a couple hours to cool so I could have a slice while it was still warm. All the sugar didnt dissolve while baking, so as I took a bite it was really gritty. It wasnt from the crust either. All the sugar is probably not suitable for my kids. Next time I will try to crush some of the berries and use 3/4 of sugar, maybe add a little corn starch, and 1/2 the required lemon juice.,Can you substitute frozen blueberries?
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Steps
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1
Done
|
Sprinkle Berries With Lemon Juice; Set Aside. |
|
2
Done
|
Fit Half of Pastry in a 9-Inch Pieplate According to Package Directions. |
|
3
Done
|
Combine 1 Cup Sugar and Next 3 Ingredients; Add to Berries, Stirring Well. |
|
4
Done
|
Pour Into Pastry Shell, and Dot With Butter. |
|
5
Done
|
Unfold Remaining Pastry on a Lightly Floured Surface; Roll Gently With Rolling Pin to Remove Creases in Pastry. |
|
6
Done
|
Place Pastry Over Filling; Seal and Crimp Edges. |
|
7
Done
|
Cut Slits in Top of Crust to Allow Steam to Escape. |
|
8
Done
|
Brush Top of Pastry With Beaten Egg, and Sprinkle With 1 Teaspoon Sugar Bake at 400 For 35 Minutes or Until Golden. |
|
9
Done
|
Cover Edges With Aluminum Foil to Prevent Overbrowning, If Necessary. |
|
10
Done
|
Serve With Vanilla Ice Cream, If Desired. |
