Blueberry Pie

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Blueberry Pie is a classic dessert coveted both in Canada and the northern United States.

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Blueberry Pie

If you want to prepare several pies when the blueberries are in season, it is best to bake them before freezing them.

Discover other blueberry desserts by reading: Blueberry: History, Cooking and Picking

portionServings: 6

Preparation20 minsCooking45 minsTotal1 hr 5 mins

 2 -9 inches unbaked pie shell or enough pie dough for a 2 crusts pie
 3 cups (450 g) fresh blueberries
 1/2 to 2/3 cup (100 to 130 g) sugar
 1/4 cup (32 g) all-purpose flour
 2 tablespoons (28 g) butter
 1 egg beaten with 1 tablespoon of milk

1

Set the oven rack at the lowest position. Preheat the oven at 425°F.

2

In a medium bowl, mix the sugar and flour. Put half of the blueberries in the pie shell and sprinkle with half of the sugar flour mixture. Cover with remaining blueberries and sprinkle with remaining flour mixture. Dot with the butter cut in small pieces.

3

Lightly brush the edge of the pie with the egg-milk mixture. Cover with the other pie shell and press lightly to bind both shells. With the dull edge of a small knife cut exceed dough. Crimp or flute the edge and brush pie with egg-milk mixture except the edge. With a sharp knife, make 2 slashes of 2 inches toward the center of the pie.

4

Bake 15 Minutes. Reduce the heat at 375°F and bake 25 to 35 minutes until the pie is golden brown. Cool completely before serving.

Ingredients

 2 -9 inches unbaked pie shell or enough pie dough for a 2 crusts pie
 3 cups (450 g) fresh blueberries
 1/2 to 2/3 cup (100 to 130 g) sugar
 1/4 cup (32 g) all-purpose flour
 2 tablespoons (28 g) butter
 1 egg beaten with 1 tablespoon of milk

Directions

1

Set the oven rack at the lowest position. Preheat the oven at 425°F.

2

In a medium bowl, mix the sugar and flour. Put half of the blueberries in the pie shell and sprinkle with half of the sugar flour mixture. Cover with remaining blueberries and sprinkle with remaining flour mixture. Dot with the butter cut in small pieces.

3

Lightly brush the edge of the pie with the egg-milk mixture. Cover with the other pie shell and press lightly to bind both shells. With the dull edge of a small knife cut exceed dough. Crimp or flute the edge and brush pie with egg-milk mixture except the edge. With a sharp knife, make 2 slashes of 2 inches toward the center of the pie.

4

Bake 15 Minutes. Reduce the heat at 375°F and bake 25 to 35 minutes until the pie is golden brown. Cool completely before serving.

Blueberry Pie

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