Two weeks ago, I gave you my recipe for fruit pie crust. My favourite type of fruit pie, by far, is blueberry and nothing beats it if you are using fresh, in season, local blueberries.
Blueberry Pie Filling
1 tbsp. lemon juice
5 cups fresh blueberries
2 tbsp. all-purpose flour
1 cup sugar
2 tbsp. cornstarch
1 tbsp. butter
Glaze:
1 egg yolk
1 tbsp. water
2 tsp sugar
Preheat oven to 425 degrees.
Line bottom of prepared 9 inch pie plate with one sheet of
pastry.
Sprinkle lemon juice on berries. Mix flour, sugar, and cornstarch. Add to
berries and toss until all berries are coated. Dot with butter.
Add filling to the pie plate. Top with second sheet of pastry. Seal edges.
Cut steam holes in the center of the top crust.
Mix egg yok and water and brush across the pastry. Sprinkle with sugar
Bake for 15 minutes.
Reduce heat to 350 and continue to bake for 35 – 40 minutes, until crust
is golden brown.
It might be blueberry season now, but it will be Christmas
before you know it. And what better way to welcome the holiday than with a Year
Round Christmas Mystery. DYING IN A
WINTER WONDERLAND, coming September 28
The rest of the recipe! I'm so happy now. And a bit hungry, too.
ReplyDeleteI still prefer an unbaked blueberry filling, but if you could pass a piece of this version through the computer I'd happily eat it!
ReplyDeleteThe recipe sounds very good, I'm looking forward to the book
ReplyDeletePenney
That pie looks amazing. Mouth watering good. So excited to read the new book! Love the series!
ReplyDelete