Fresh Blueberry Pie
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| photo by Karyn Sig |
I got another quicky recipe and with blueberries!!!! LOL! So, if you're not in the mood for the blueberry banana cake I just posted, have a blueberry pie instead! I think I just talked myself into the pie for this weekend! I was going to bake some cupcakes this week since I'm going to the grocery store tomorrow. Ohhhh choices, choices!!! I'll have to decide which one because my budget this week is only for one dessert. If you wanna know what I decided to do, you'll have to leave a comment!
Ingredients:
2 Pillsbury refrigerator pie crusts
1/2 c. sugar
1/3 c. all-purpose flour
1/2 tsp. ground cinnamon
4 c. fresh blueberries
1 tbsp. lemon juice
2 tbsp. butter
Heat oven to 425 degrees. Prepare pastry.
Mix sugar, flour, and cinnamon. Stir in blueberries. Turn into pastry lined pie plate and sprinkle with lemon juice and dot with butter. Cover with top crust. Cut slits in it; seal and flute.
Cover edge with 2 to 3 inch strip of aluminum foil to prevent excessive browning; remove foil during last 15 minutes of baking. Bake until crust is brown and juice begins to bubble through slits in crust, about 35-45 minutes.
1/2 c. sugar
1/3 c. all-purpose flour
1/2 tsp. ground cinnamon
4 c. fresh blueberries
1 tbsp. lemon juice
2 tbsp. butter
Heat oven to 425 degrees. Prepare pastry.
Mix sugar, flour, and cinnamon. Stir in blueberries. Turn into pastry lined pie plate and sprinkle with lemon juice and dot with butter. Cover with top crust. Cut slits in it; seal and flute.
Cover edge with 2 to 3 inch strip of aluminum foil to prevent excessive browning; remove foil during last 15 minutes of baking. Bake until crust is brown and juice begins to bubble through slits in crust, about 35-45 minutes.
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