Blueberry Pie – A small batch

August 14, 2016 at 4:47 pm Leave a comment

blueberry pie

2  5-inch pie plate
Pie dough, a small batch, doubled
2 cups fresh blueberries
1/4 cup sugar
squeeze of lemon juice
2 tablespoons cornstarch
1/2 tablespoon butter, cut into small pieces
1 egg, beaten or 1 tablespoon cream
sugar for sprinkling

Preheat oven to 400℉

Toss blueberries with sugar, lemon juice, cornstarch in a bowl

Roll out dough
line the pie plates
trim the edges and reserve dough

Roll out left overs for top crust
form into any shape, but leave a big enough opening for steam to escape

Fill the bottom crusts
dot with butter
form top crust

Brush tops with egg wash or cream
sprinkle with sugar
place on a cookie sheet to avoid making a mess of your oven

Reduce the temp to 350°F and cook for 30 minutes or until the crust is nicely browned and the filling is thickened and bubbling


Entry filed under: Desserts, For One or Two.

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#persimmons are plentiful this time of year. 'What to do with them?' is always the question. I'm considering apple & persimmon #handpies a #smallbatch #audreycancook It's going to be a #smallbatch #thanksgiving this year. #audreycancook #indigo dyed #shibori pillows
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