| 2 pie shells (see
recipe)
¾ cup granulated sugar |
¼ cup plain flour
4 cups blueberries |
2 tsps lemon juice
¼ tsp granulated sugar |
| 1. Roll 1 pie shell and fit into 23
cm (9-inch) pie plate. Roll out top crust.
2. In a large bowl, stir first amount of sugar, flour and blueberries together until mixed well. Let it stand for 10 minutes. Pour into pie shell. 3. Sprinkle with lemon juice. Dampen pastry edges and cover with second crust. Trim and crimp to seal. Cut vents in top crust. 4. Sprinkle with remaining sugar. Bake
on bottom shelf in 180oC (350oF) oven about 45 minutes
until cooked and browned.
|