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Full Online Book HomeLearning KitchenFruit - Fresh Blueberry Pie
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Fruit - Fresh Blueberry Pie Post by :Christine_M Category :Learning Kitchen Author :Unknown Date :February 2012 Read :3508

Click below to download : Fruit - Fresh Blueberry Pie (Format : PDF)

Fruit - Fresh Blueberry Pie

Pastry for 9-inch two crust pie:
2 cups of all-purpose flour
1 cup shortening
ice water

Filling:
1 cup sugar
1/2 cup flour
4 cups fresh berries
2 tablespoons butter
1 - 2 teaspoons sugar


Heat oven to 425.

In a large bowl sift flour for the pastry, blend in the shortening until it is crumbly sprinkle with the ice water to get the dough to hold its shape (not to sticky and not too dry). Divide the dough in half and roll out each half to be able to fold one piece into a 9" pie pan.

Mix 1 cup of sugar and the flour. Toss lightly with the berries. Turn into pastry-lined pie pan, piling slightly in the center. Dot with butter.

Cover with top crust seal and flute edges, cut slits in the top crust to allow steam to escape. Moisten top crust lightly with water, sprinkle evenly with one - 2 teaspoons of sugar. Cover edge with 2 - 3 inch strip of tin foil to prevent excess browning, remove foil last 15 minutes of baking.

Bake until crust is golden brown and juice begins to bubble through slits in crust, 35 - 45 minutes. Serve warm and if desired with ice cream.




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1 qt. blueberries 12 oz. Cool Whip 1 baked 9-inch pie crust 1/4 c. sugar 1 Tbsp. cornstarch 1/2 c. water In saucepan, crush 1 cup of blueberries. Sprinkle with 1/4 cup sugar and 1 tablespoon cornstarch. Add 1/2 cup water; cook over medium heat until thickened. Cool. Mix cooked cooled berries and the rest of fresh blueberries with Cool Whip (less one cup of Cool Whip for topping). Fill pie crust with mixture. Top with reserved Cool Whip and refrigerate.
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