Blueberry Pie

Now, back to pies. This weeks subject was blueberry pie. I love blueberries. Blueberries are one of my  favorite fruits. Their sweet tangy flavor, and their small round shape make the perfect little snack in most cases. In this case a perfect blueberry pie. Blueberries are, like peaches, not a common fruit used for pies. They don't seem to be the American classic like apples are. Blueberry pie will never take the place of apple pie in our hearts, but it should find a place in it. It has certainly found a place in mine. 

My blueberry pie turned out pretty well. I was rather pleased with it. The crust was flaky, and melted in your mouth. The blueberries were gelled together in this almost jelly like mold, bet yet they fell apart the moment you put them in your mouth. The blueberry pie is also something that goes great with vanilla ice cream. What doesn't vanilla ice cream go good with, though? Don't answer that question. Haha! :)

I will remind every body that my pie recipe is enough for a double crust pie. So, no doubling it. 

Recipe for Crust
3 cups flour
1 1\2 cups butter
1 teaspoon salt

1 egg
6 Tablespoons water
1 Tablespoon vinegar 

Directions
Combine first three ingredients. Beat next three ingredients, and pour
into flour mixture. Mix well.

Recipe for Blueberry Pie
Prep Time 30 minutes
Bake 50 minutes
Oven 375 F
Serves 8

1 recipe for a double crust pie ( above)
5 cups blueberries fresh or frozen
2\3 cup sugar 
3 Tablespoons flour
1 teaspoon lemon juice

Directions
1. Prepare dough for crust. Line half of the dough in a 9 inch pie plate. 

2. In a large bowl combine sugar, flour. Add blueberries and lemon juice; gently toss until coated. (If using frozen blueberries let mixture stand for 45 minutes)

3. Transfer berry mixture to the pastry lined pie plate. Top with other half of dough, crimp edges as desired, and cut slits on top. 

4. If desired brush top of pie with egg yolks. To prevent over browning cover the edges of the pie with foil. Bake at 375 for 25 minutes or 50 if using frozen. Remove foil, and bake for 25 to 30 minutes more. Cool on a wire rack.

And as I love to say... Enjoy!