Old
Fashion Blueberry Pie
Double 8- or 9-inch pie crust
(recipe below)
3 cups fresh or frozen blueberries
1¼ cups sugar
1 tbsp. sugar
1 tbsp. lemon juice
3 tbsp. quick-cooking tapioca
½ tsp. cinnamon
1 tbsp. butter or margarine
Preheat oven to 400ยบ
Combine blueberries, 1¼ cups
sugar, lemon juice and tapioca. Pour into unbaked pie shell. Sprinkle with cinnamon and dot with butter.
Cover with top crust and flute the edges with fingers, or crimp with a fork. Vent
the top. Sprinkle top crust with 1 tbsp. sugar.
Bake 40-50 minutes. If crust
begins to darken before pie is done, cut foil strips to lay over the edges.
Margarine Pastry:
2 cups lightly spooned flour
1 tsp. salt
1 tbsp. sugar
12 tbsp. margarine
¼ cup cold water
Combine flour, salt and sugar
in large bowl. Cut in the margarine with a pastry cutter until the mixture
resembles small peas. Sprinkle with cold water, adding more if necessary to
hold pastry together. Use a pastry blender or fork because the heat of your
hands will tend to melt the margarine. Mix just to moisten and form into a
ball. Divide dough in half, roll bottom crust on a lightly floured pastry
cloth. Roll at least one inch wider than pie pan.
© Crackerberries 2014
