Recipe of the Month
August 2006
Blueberry Pie in July
Ingredients:
(For a 10-inch, 2 crust pie shell)
1 quart or 4 cups of fresh blueberries
1 cup of sugar
half-teaspoon of salt
1/4 cup of cornstarch combined with 1/4 c. cold water
3/4 cup of hot water
1 T. of lemon juice
Directions:
Grease bottom of deep dish pie plate. Prepare and place in pie crust and set aside. Wash and pick over blueberries in a bowl and drain well. In a pot, combine sugar, salt and only 1/2 cup of blueberries, diluted corn starch and only 1/4 cup of hot water. Cook over low heat until it thickens and simmer 5 minutes while crushing blueberries against side of pot with a wooden spoon or fork. Add lemon juice and mix well. This is the glaze. Pour over the rest of blueberries in a bowl, gently mix and let it cool off. Make top crust for pie. Pour mixture into crust and place top on. Seal top and bottom crust together. Mix milk, sugar and margarine and brush on top crust. Make fork marks to vent top crust. Bake 425 for 45-50 minutes. Place pie plate under pie pan to prevent spilling over. Cut foil ring and place over sealed edges.
Chef - Mary E. Tracy
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