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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 8 |
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From the Best of International Cooking cookbook. Ingredients:
1 (10 inch) unbaked double pie crusts |
1/2 cup sugar |
1/4 teaspoon cinnamon |
1 pinch salt |
1 tablespoon all-purpose flour |
2 cups blueberries (fresh, frozen or drained canned) |
1 1/2 teaspoons lemon juice |
1 tablespoon butter |
1 egg yolk, beaten |
Directions:
1. Preheat oven to 400ºF. In a small bowl, combine sugar, cinnamon, salt and flour. Sprinkle half of the sugar mixture over bottom pie crust. Cover with blueberries. Sprinkle remaining sugar mixture over blueberries. Sprinkle with lemon juice; dot with butter.
2. Place top crust over filling; fold top crust under bottom crust. Flute edge as desired. Brush top pastry with egg yolk. Bake 30 minutes.
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