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Open Faced Blueberry Pie
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- #96504
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
1 batch double crust pie pastry dough or prepared
2 cups fresh blueberries
2 1/2 cups frozen blueberries
3/4 cup sugar
1 tablespoon lemon juice
1 tablespoon flour
2 tablespoons cornstarch
2 tablespoons unsalted butter, in small bits
milk and sugar for garnish
directions
Preheat oven to 400 degrees F. Place a piece of parchment paper on a cookie sheet.
Prepare bottom crust and roll out to fit pie pan.
In a large bowl, toss all filling ingredients together with a large wooden spoon. Spoon into prepared pie shell. Dab rim of shell with water (this will help glue top crust).
Roll out top crust and arrange over filling. Crimp sides. Brush top and edges with milk and then sprinkle with sugar. Make vents in top and roll back a crisscross of center vents to make a 'window'. Place the pie pan on the cookie sheet and place the sheet on the lowest rack in the oven.
Bake for 15 minutes at 400 degrees F. then reduce heat to 375 degrees F. and continue baking until golden brown (an additional 20 to 30 minutes).
Cool well before serving.
added by
LurkingChef
nutrition data
Nutritional data has not been calculated yet.
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