| July 4th Blueberry Pie
4 cups of fresh blueberries (up to 5)
1 cup of sugar
1/2 cup of sifted all-purpose flour
1/4 teaspoon of salt
1/4 teaspoon of nutmeg, or cloves if you wish
1/2 teaspoon of ground cinnamon
3 tablespoon of butter or margarine
1 Double (10 inch) pie crust |
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Stem and wash berries thoroughly, drain well. Place in large bowl and sprinkle with next 5 ingredients; toss to mix. Roll out bottom crust and put in 10 inch deep dish pie pan. Spoon blueberry mixture into pan and dot with butter. Place top crust over blueberries. Trim if necessary. Brush top with about 1 tablespoon of milk and sprinkle with 1/2 teaspoon of sugar.
Make a few slits in top to vent.
Refrigerate about 10 minutes while preheating oven. Place pie pan on cookie sheet. Bake at 425ºF. for 15 minutes; reduce heat to 350 and bake 30 minutes longer. Cool at least 1 hour before serving. Serves 10-12.
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