Just A Big Ole Fat Blueberry Pie Recipes

Steps:

• Heat oven to 425. Prepare crust according to directions, or by scratch.
• Stir together sugar, flour, cinnamon, then mix berries in. Turn mixture into the pastry-lined pan. Sprinkle with lemon juice & dot with butter.
• Cover with top crust, and cut slits in the top. Seal & flute edges. Cover edge with a ring, or with 2-3 inch strip of foil to prevent excessive browning. Remove covering during the last 15 minutes of baking.
• Bake 35-45 minutes, depending on your oven. Crust should be golden brown, and juice should be starting to bubble through the slits.
• Let it cool a little, then enjoy with a big scoop of vanilla ice cream. Delish!

Steps:

• Preheat oven to 400 degrees, line 9 inch pie plate with bottom crust
• In med bowl combine sugar, tapioca and cinnamon stir to blend
• Place blueberries in a large bowl and pour sugar mixture in toss until blueberries are well coated sprinkle with the lemon juice and let sit for 15 minutes
• Pour Mixture in to bottom crust, dot with butter and top with the remaining crust, flute edges to seal and cut small slits on top for steam to escape.
• place on cookie sheet (or aluminum foil) and cook in preheated oven for 50 -60 minutes until crust is golden brown. If edges begin to brown first cover the edges of the crust with foil or use aluminum pie rim cover
• I wet top crust with a little milk and sprinkle sugar over it just before baking. You can use frozen blueberries without a problem' If you think your blueberries are extra tart an additional 1/2 of sugar can be used. But it is plenty sweet with just 2 cups

Steps:

• Crust:
• Into a 9-inch pie plate, sift together the flour, sugar, and the salt. In a glass measuring cup, whisk together 1/2 cup salad oil and 3 tablespoons milk with a fork. Pour that over the flour mixture in pie plate and mix with a fork until all flour is evenly dampened. If it is still too dry to work with your hands, mix a little more oil with a little milk and add to flour mixture. With your hands press the dough evenly against the bottom and up the sides of the pie pan, allowing the excess to fall on the counter. (This will be the top crumble crust and is about 1/3 of the total crust mixture.) Sweep it into your hand and reserve in a small bowl. Crimp the edges of the bottom crust or use a fork dipped in milk to flatten the crust along the rim.
• Berry pie filling:
• Preheat the oven to 350 degrees F.
• To the washed berries add cornstarch, sugar, cinnamon, and freshly grated nutmeg. Stir gently.
• Place the berry mixture in the bottom crust and sprinkle lemon juice over it. Then with an ordinary teaspoon, place little 1/2 teaspoons soft butter evenly over the top of the berry filling.
• Crumble the reserved crust on top of the pie.
• Bake for 45 to 50 minutes. Check it after 30 minutes. If crust is getting golden but pie filling is not quite congealed, tent the pie with aluminum foil to keep crust from getting too brown.
• Serve with vanilla ice cream.

Steps:

• In a large bowl, combine flour, sugar and salt; cut in shortening until mixture resembles coarse crumbs. In a bowl, combine water, egg and vinegar; stir into flour mixture just until moistened. Form into a roll. Cover and refrigerate for 1 hour. , On a floured surface, roll two-thirds of the dough into a 18x14-in. rectangle. Carefully place onto the bottom and up the sides of a 13x9-in. baking dish. Combine berries, sugar and flour; pour into crust. Use the remaining dough to make lattice strips; place over the filling. Brush pastry with cream. , Bake at 400° for 15 minutes; reduce heat to 350°. Bake about 1 hour longer or until bubbly. Cool completely. Store in the refrigerator.