- Easy Pie Crust
- 3 to 4 cups of fresh or frozen
blueberries or raspberries or
blackberries (see note at bottom of
recipe)
- 1 cup sugar
- 1/4 cup flour
- 1/8 teaspoon salt
- 1/4 teaspoon nutmeg (the secret
ingredient)
- 1 tablespoon lemon juice
- 1 tablespoon margarine
First prepare the pie crust for a double
crust pie by following the directions for
Easy Pie Crust. Fit the bottom crust into a
9" pie plate. In a medium sized bowl toss
together the blueberries, sugar, flour,
salt, nutmeg, and lemon juice. I use my
hands to mix it up, but if you're squeamish,
you can use a big spoon. Dump the blueberry
filling into the prepared pie crust. Dot
frugally with margarine. The margarine keeps
the filling from boiling over too much while
it bakes. Gently ease the top crust over the
blueberries. Crimp or fold the edges of the
top and bottom crusts together to seal them
neatly. Cut a few slits in the top crust to
allow steam to escape. Bake at 425° for 10
minutes. Reduce the heat to 325° and
continue baking for about 40 minutes. If the
edges brown too quickly, take narrow strips
of tin foil (it takes 3 of them) and fit
them around the edges to keep them from
burning.
This is just about my favorite pie in the
whole wide world. Allow it to cool before
serving. For a tasty treat that is out of
this world, serve this pie with a small
scoop of vanilla icecream or homemade
Whipped Topping. Mmmmm, decadent.
NOTE: This recipe can also be prepared with
raspberries or blackberries instead of
blueberries. Omit the nutmeg and lemon
juice, especially if you are using wild
berries you've picked yourself. Wild berries
have a pleasant tartness all their own,
making the addition of lemon juice quite
redundant. Depending on the sweetness of
your fruit you may want to increase the
sugar to 1-1/4 or even 1-1/3 cups. Let your
taste buds guide you. The secret ingredient
of wild berry pies is the super fresh flavor
of their wildness. Compared to domestic
berries, the wild ones are an adventure.
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