How do you use up those late summer blueberries while they are so ripe and luscious and you don’t want to waste even one of them? Bake a pie of course! And here is just the recipe to grace those late summer weekends:
1)pastry for double-crust pie
2)recipe filling for blackberries 5 cups
3)2/3 to 3/4 cups sugar
4)2 tsp shredded lemon peel or 1/2 tsp ground cinnamon
Steps: Preheat to 375
1)Get out your fancy pie pan from Bennington Potters in Vermont. Now is the time to use it. Line it with a rolled out slab of pie dough. And get ready to top it with another.
2)Get a large metal bowl. Mix sugar and thickener (3 tablespoons flour) for blueberries until they have a dusty white look. Mix the blueberries with the grated lemon peel (2 tsp)
3)Add the berry mixture to the pie pan lined with dough. Make sure that the pastry is trimmed to fit the dish exactly. Add top layer of dough and poke holes in the top. Crimp the edge.
4)Brush top of pastry with milk. Sprinkle additional sugar on top. Make sure to cover edges of pie with aluminum foil. Bake pie for 25 minutes. Remove foil and continue baking for another 30 minutes. Filling should be bubbly. Crust should be browned.