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Fresh Blueberry Pie I |
"Mom made this pie while blueberries have been in season."
Ingredients :
- 1 recipe pastry for a nine inch double crust pie
- 4 cups clean blueberries
- 2/three cup white sugar
- 2 tablespoons all-reason flour
- 1 tablespoon quick-cooking tapioca
- 1/four teaspoon floor nutmeg
- 1/four teaspoon salt
- 1 tablespoon grated lemon zest
- 1 half of tablespoons lemon juice
- half of tablespoon butter
Instructions :
Prep : 30M | Cook : 8M | Ready in : 1H30M |
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- Preheat oven to 450 ranges F (230 ranges C).
- Prepare pastry for 2 crust pies. Pick over and wash blueberries.
- Combine sugar, flour, tapioca, spices, and salt; stir into blueberries. Add lemon juice and rind, and allow stand for 10 to fifteen mins. Mix well, and develop into pastry coated 9 inch pie plate. Dot with small portions of butter or margarine. Cover with top crust.
- Place pie on lowest rack in preheated oven. Bake for 10 minutes, then reduce oven temperature to 350 levels F (175 degrees C). Bake for half-hour longer. Serve heat or cold.
Notes :
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