Recipes and Tips for making Pie.
Blueberry Pie Filling
- 2 pints blueberries(4 cups)
- ¾ cup sugar
- 3 tablespoons cornstarch
- 3 tablespoons water
- 1 teaspoon lemon rind, grated
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- 2 tablespoons unsalted butter
- 1 egg , well beaten with
- 1 pinch salt, for egg washing top of pie
- 2 tablespoons sugar , for top of pie
- 2 individual pie crusts
- Combine 1 cup berries with ¾ cup sugar in pan.
- Simmer on low heat until sugar is melted and mixture is very liquid; about 5 minutes.
- Combine cornstarch and water in bowl.
- Add to pan with blueberries.
- Cook over medium heat until mixture comes to full boil and is clear and thick.
- Pour hot mixture into large bowl. Cool until warm.
- Fold in remaining 3 cups of blueberries, lemon rind, cinnamon,nutmeg and butter.
- Let cool before adding to pie crust.
- Add top crust and brush with egg wash, sprinkle with sugar.
- Preheat oven to 400°F but reduce heat to 375°F when you put pie in oven. Bake about 40 minutes. Check pie halfway through baking; cover edges with a strip of foil if edges are getting too brown.
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