Blueberry pie (vanduyne)

1 9-inch

Ingredients

Quantity Ingredient
Bobbi Zee
3½ cup Blueberries
1 cup Sugar
4 tablespoons (4 or 6 TB) flour
2 tablespoons Lemon juice

Directions

Blend sugar and flour and sprinkle one-third of it on the bottom of pie. Add half the blueberries, sprinkle with one-third of the flour-sugar mixture. Add remaining blueberries and flour-sugar mixture. Sprinkle with lemon juice.

Cover with top crust.

Pie baked before freezing. Bake in a hot oven (425F) for 30 to 35 minutes.

Cool pie thoroughly. Invert second plate (which may be cardboard) over top of pie and heat-seal in plastic wrap or wrap in aluminum foil. Freeze immediately.

To serve. Remove the plastic wrap or aluminum foil. Place pie in a hot oven (425F) for 20 to 30 minutes. Leave plate over top to prevent further browning of top crust. Cool and serve.

Pie baked after freezing. Wrap as above. Freeze immediately.

To serve. Remove wrapping and top plate. Protect edge of crust with aluminum foil. Bake in a hot oven (425F) for 60 to 70 minutes.

After 10 minutes make slits in top crust. Remove aluminum foil abround edge for the last 5 minutes of baking. Cool and serve.

Source: Freezing Cooked and Prepared Foods by Frances O. Vanduyne Typos by Bobbi Zee 1:230/73> Submitted By STEPHEN MARK TOMPKINS <STOMPKI@...> On 06-22-95; 0609

Related recipes