Free Online Recipes
|

Sign Up login
 
 

Blueberry Pie Recipe

   
 

               Recipe Tools

 
No Reviews Yet
Read / Add New Review
Add / Copy to a Cookbook
Printable Format
 

 

 



     Blueberry Pie

Category   Desserts - Breads
Sub Category   None

Ingredients
1 pillsbury pie shell/crust (you need two)
4 1/2 cups of blueberries, divided
1/2 cup sugar
1/2 cup brown sugar
2 TBLS. plus 1 1/2 tsp cornstarch
1/2 tsp, cinnamon
1/8 tsp. salt
1 TBLS. margerine
1 tsp. peach schnapps (optional)
 
2 TBLS. quick-cooking tapioca

Instructions
Roll out one crust over 9 inch pie plate (do not bake). Heat oven to 425, place 1/2 cup of blueberries in resealable plastcic baggie, crush berries, pour juice and berries intostrainer over a bowl.
Press berries to extract juice, then pou water over mixture until juice measures 1/2 cup.
In a large sauce pan combine sugar, brown sugar, corn strach, cinnamon and salt, the add blueberry mixture. Cook and stir on medium heat until mixture comes to a boil. Remove from heat, stir in margerine and scnapps.
Set pan in cold water for about 5 minutes, stir in tapioca, then stir remaining blueberries carefully. Spoon into unbaked pie crust. Roll top crust over mixture. Fold top crust under bottom edge of crust, flute edges, cut slits in crust to allow steam to escape. Bake 425 for 15 minutes, then reduce temperature to 375 bake 20 - 25 minutes until bubbly and crust is golden brown. Cool to room temperature so filling will set.


Originally Submitted
5/22/2011





0 Out of 5 from 0 reviews

You can add this Blueberry Pie recipe to your own private DesktopCookbook.

 

MySkiSign.com
 
 

   
   
 

Contact Us | Help | About Us

Copyright Complaints | Advertise with Us | Privacy Policy | Terms of Use

Copyright 2002 - 2018 DesktopCookbook. All rights reserved.
Owned and Operated by
Integrated Sales Resources, LLC.