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Blueberry Pie New England Cookbook Eleanor Early Plain pastry for a two-crust 9-inch pie 1 quart fresh blueberries 1 cup sugar 1/8 tsp. nutmeg 2 Tbsp. butter Wash blueberries and drain well. Make recipe for plain pastry (see below). Roll out half of pastry and line 9- or 10-inch pie plate, trimming pastry so that about ½ inch hangs over the edge. Mix 1 tablespoon sugar with flour and sprinkle on bottom crust. Fill with blueberries and sprinkle with nutmeg. Cover with remaining sugar and dot with butter. Roll out crust to cover top and also overlap edge by about ½ inch. Tuck top crust under overlapping bottom crust and seal by crimping crusts firmly together. Prick top of pie to let steam escape. Place in bottom of hot oven (450o) for 10 minutes. Move to middle shelf and reduce heat to 350o. Continue baking for about 30 minutes, or until crust is golden and blueberries smell to heaven. Plain Pastry Standard recipe for a two-crust 9-inch pie: 2 cups flour ½ tsp. salt ¾ cup shortening (½ butter and ½ lard) 4 Tbsp. cold water (approximately) Sift flour with salt. Cut in shortening with pastry blender or two knives - or crumble it in with your finger tips until mixture is crumbly. Sprinkle cold water over flour mixture over one quarter at a time, mixing lightly with a fork after each until dough holds together. When you have finished, press dough lightly into a ball. Chill in refrigerator at least one hour. Roll out on a lightly floured surface. |
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