Saturday, July 08, 2006

Simply Blueberry Pie


The grocery stores are over flowing with blueberries from Hammonton,NJ in the produce department. The quest - how can I get my kids to eat blueberries which are very good for them? Muffins are fine, but the kids love dessert. So the hunt was on to find a blueberry pie recipe which a Dad could duplicate in his own kitchen without any help from his wife. Fortunately, I discovered a blueberry pie recipe at Elise.com.
Since, I have not experimented with making a pie crust from scratch yet, I found the next best thing - Pillsbury's Pie Crusts (the Just Unroll 2 Crusts for 9-inch pie). That is the key ingredient for ease of making this blueberry pie.

Ingredients:
3 pints of blueberries, washed & stems removed
2 tablespoons of lemon juice
1/4 cup all purpose flour
1/2 cup sugar
1/4 teaspoon ground cinnamon
2 tablespoons unsalted butter, cut into small pieces

Egg wash Ingredients:
1 egg
1 tablespoon milk


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Steps:
1. Follow in instructions of the pre-roll crusts box for sitting at room temperature.
2. Drape one of the pre-rolled crusts over a 9-inch pie pan (preferably glass) and place into the refrigerator to chill for 30 minutes.
3. Whisk egg and milk together in small bowl to make an egg was and set aside.
4. Combine blueberries,flour, cinnamon, lemon juice, and sugar in bowl. Stir well and place in the chilled bottom crust of the pie pan.
5. Dot the top with butter pieces.
6. Brush the rim of the crust with the egg wash, place the othe pre-rolled crust on top and crimp the edges with your fingers.
7. Transfer the pie to the refrigerator to chill until firm, about 30 minutes.
8. Heat oven to 425 degrees.
9. Remove from refrigerator. Brush the top with egg wash. Score the top with two perpendicular cuts (so steam can escape while cooking) ( in the photo, my cuts were a little too long).
10. Bake for 20 minutes at 425 degrees.
11. Reduce heat to 350 degrees and bake for 30 to 40 minutes more or until juices are bubbling.
12. Remove from oven and let it cool before serving.



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