Blueberry Pie
Ingredients
8-Inch
- Pastry for 8-inch Two-crust Pie
- 1/3 cup sugar
- 1/4 cup all-purpose flour
- 1/2 teaspoon cinnamon if desired
- 3 cups fresh blueberries
- 1 teaspoon lemon juice
- 1 tablespoon butter
9-Inch
- Pastry for 9-inch Two-crust Pie
- 1/2 cup sugar
- 1/3 cup all-purpose flour
- 1/2 teaspoon cinnamon if desired
- 4 cups fresh blueberries
- 1 tablespoon lemon juice
- 2 tablespoon butter
10-Inch
- Pastry for 10-inch Two-crust Pie
- 2/3 cup sugar
- 1/4 cup plus 2 tablespoons all-purpose flour
- 1/2 teaspoon cinnamon if desired
- 5 cups fresh blueberries
- 2 tablespoons lemon juice
- 3 tablespoon butter
Directions
- Heat oven to 425°. Prepare pastry. Stir together sugar, flour and cinnamon; mix with berries. Turn into pastry-lined pie pan; sprinkle with lemon juice and dot with butter. Cover with top crust which has slits cut in it; seal and flute. Cover edge with 2- to 3-inch strip of aluminum foil to prevent excessive browning; remove foil last 15 minutes of baking.
- Bake 8- and 9-inch pies 35-45 minutes, 10-inch pie 45-50 minutes or until crust is brown and juice begins to bubble through slits in crust.
Source: Betty Crocker's Cookbook - 1972, Page 323.