Double Crusted Blueberry Pie |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 8 |
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I just made this pie from my cook book From my Home to yours. It is the best blueberry pie I have ever tasted. I used half fresh and half frozen blueberries, because berries around here are pricey. Please go to homebakedsweetness. Read more / to see pictures of this pie starting July 8. Ingredients:
use your favorite pie crust recipe. i have one posted and i hear jett has a great one too |
2 1/2 cups fresh or frozen blueberries |
1 cup sugar |
1/2 cup flour |
coursley grated zest of 1/2 lemon(don't skip this part) |
squirt of fresh lemon juice |
1/4 cup dry bread crumbs, i used graham cracker crumbs instead |
1 large egg, beaten with 1 tsp water, for egg wash |
Directions:
1. Prepare your pie crust for a double crust pie
2. Put the berries in a large bowl and gently stir in the sugar, flour, salt, zest and juice, let sit for 5 minutes.
3. Srinkle bread crumbs or graham cracker crumbs over the bottom uncooked crust.
4. Put filling in pie crust and top with crust.
5. Cut 4 slits in the top crust and cut a circle out of the center.
6. Cover top crust with egg wash, then sprinkle the crust with sugar, I used large sugar crystals.
7. Bake the pie for 30 min. at 425*.
8. Reduce the heat to 375* and continue baking for 30 more minutes. Watch the crust if it gets to brown make a loose foil tent for the pie.
9. Transfer the pie to a rack and let it cool-and settle for at lest 30 minutes.
10. Serve with a scoop of vanilla icecream.
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