Deep Dish Blueberry Pie
A July tradition, fresh blueberry pie!
PIE FILLING:
6 cups fresh blueberries, washed and dried
6 TBSP. sugar
3 TBSP. flour
1 TBSP. butter
1 tsp. Kirsch
pastry for a double crust 9 inch pie
Pre-heat oven to 425 degrees. Line a 9 inch deep pie pan with the pastry. Chill. In a large bowl, combine the blueberries, sugar and Kirsch. Taste for sweetness, and if ok, add the flour and toss gently. Pour into the prepared shell and dot with the butter. Top with the second crust, and cut vents on the top. Bake at 425 degrees for 25 minutes. REDUCE TO 350 degrees, and bake another 25-35 minutes.
Copyright 2000-2011 by Invisible Loom and Craft, Renee Van Hoy, Renee's Tea Party. All Rights Reserved.
A July tradition, fresh blueberry pie!
PIE FILLING:
6 cups fresh blueberries, washed and dried
6 TBSP. sugar
3 TBSP. flour
1 TBSP. butter
1 tsp. Kirsch
pastry for a double crust 9 inch pie
Pre-heat oven to 425 degrees. Line a 9 inch deep pie pan with the pastry. Chill. In a large bowl, combine the blueberries, sugar and Kirsch. Taste for sweetness, and if ok, add the flour and toss gently. Pour into the prepared shell and dot with the butter. Top with the second crust, and cut vents on the top. Bake at 425 degrees for 25 minutes. REDUCE TO 350 degrees, and bake another 25-35 minutes.
Copyright 2000-2011 by Invisible Loom and Craft, Renee Van Hoy, Renee's Tea Party. All Rights Reserved.
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