The spices in this pie make it special, but if you’re hooked on tradition, omit the cinnamon, allspice, and cloves. The milk and sugar on top glaze the crust beautifully.
- For the Filling:
- 1/2 cup granulated sugar
- 1/3 cup packed brown sugar
- 1/3 cup cornstarch
- 1 teaspoon finely shredded lemon peel
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- Dash ground cloves
- 6 cups fresh or frozen blueberries
- For the Pastry:
- Pastry for Double-Crust Pie
- Granulated sugar
Companion recipe: Basic Pie Pastry
FOR THE FILLING:
In a large mixing bowl combine 1/2 cup granulated sugar, brown sugar, cornstarch, lemon peel, cinnamon, allspice and cloves. Add fresh or frozen blueberries. Toss gently till berries are coated. (If using frozen berries, let stand 15 to 30 minutes, or till berries are partially thawed but still icy.)
FOR THE PASTRY
Prepare and roll out pastry as directed. Line a 9-inch pie plate with half of the pastry. Stir berry mixture; transfer to pastry-lined pie plate. Cut slits in top crust. Place crust on filling. Trim, seal and crimp edge of pastry. Brush crust with milk and sprinkle with granulated sugar.
To prevent overbrowning, cover the edge of the pie with foil. Bake for 25 minutes (50 minutes for frozen berries) in oven preheated to 375 degrees F. Remove foil and bake fresh berries for 20 to 25 minutes more (20 to 30 minutes for frozen berries), or till top is golden. Cool on a rack.
Recipe reprinted by permission of Weldon Owen. All rights reserved.
nutrition information per serving
430 calories; 18g total fat; 0mg cholesterol; 157mg sodium; 66g carbohydrates; 4g fiber; 4g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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