Perfectly plain deep dish blueberry pie

8 servings

Ingredients

Quantity Ingredient
9 cups Blueberries
Grated rind of 1 lemon
2 tablespoons Lemon juice
2 tablespoons Flour
⅔ cup Sugar (up to 1 cup)
¼ cup Quick-cooking tapioca
pinch Salt
2 Refrigerated pie crusts
2 tablespoons Unsalted butter or margarine cut in small bits

Directions

Put the rack in the center of the oven; preheat the oven to 450øF. Set aside a deep 9-inch glass pie plate and baking sheet.

Pour the berries in a large bowl and toss with the lemon rind and juice. Combine the flour, sugar to taste, tapioca and salt in a small dish. Add to the berries and toss well. Let stand for 20 minutes.

Ease the bottom pie crust into the pan. Pile berries in the pan, mounding them in the center (they will cook down as the pie bakes).

Dot with butter. Center the top crust over the filling, fold in and crimp the edges. Cut air vents and place the pie on the baking sheet.

Place the pie in the oven and decrease the heat to 400øF. Bake until the crust is deep brown and the berries are bubbling (about 1 hour).

Remove from the oven and let cool about 2 hours. (Yeah, right ;+} Nutritional information per serving: 517 calories, 23g fat, 491mg sodium, 8mg cholesterol

** Dallas Morning News -- Food section -- 19 July 1995 ** Posted by The WEE Scot -- Paul MacGregor Submitted By PAUL MACGREGOR On 08-17-95

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