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Blueberry Pie

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  • 2 pints (4 cups) blueberries, stems removed and rinsed
  • 2 tbs fresh squeezed lemon juice
  • ¾ C. Sugar
  • 3 tbs cornstarch
  • ¼ tsp table salt
  • ¼ tsp cinnamon
  • 1 tbs chilled butter diced
  • 1 package chilled pie dough (2 pieces)
  • 1 egg beaten with 2 tbs milk
  • 1 tbs sugar


Preheat oven 375F.

Place berries in a large bowl and toss with lemon juice.

In a separate bowl, combine sugar, cornstarch, salt and cinnamon. Mix thoroughly. Add sugar mixture to berry bowl and gently fold ingredients.

Following directions on package, add bottom piece of pie dough to 9 or 10 inch pie dish. Add berries to dish and top with diced pieces of butter.

Add top dough and begin to fold and pinch top with bottom. Remember, it doesn’t have to be pretty. The oven will make it beautiful. Paint top with a light coating of the egg/milk mixture and sprinkle sugar over top. Place pie on baking sheet, to protect against a spill in the oven, and bake 50 minutes. Allow to cool at least an hour before serving. The pie will be delicious for several days.




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