Blueberry Pie by jej

[S_Wirth]

Blueberry Pie

Submitted by: jej
Last Updated: 1/6/2011

This is from The Pillsbury Family Cook Book (1963).

GREAT BLUEBERRY PIE -- with my notes and directions (9-inch pie)

1 recipe for Double Pie Crust (We love the oil crust, of course...LOL)
1 c. sugar
3 T. cornstarch
2 T. flour
1/4 t. nutmeg (I shook a few bits in, but not even 1/8 t.)
1/8 t. salt
4 c. fresh OR frozen blueberries
1 T. lemon j. --(this didn't make it in)
1 T. butter --(this didn't either)

Oven: 425 F.

This is the way I proceed:

Turn the oven on only after making sure the oven shelf is at the lowest positioning, so the crust will bake through. Also, the plastic for rolling out the crust needs to be 'put together.' Because the plastic people no longer put out rolls of 14-inch wrap, I put two pieces together to make a 'bottom' and two more for a 'top' -- each wide enough to roll out the crust when ready. And of course, get out the pie plate to be used.

Next thing is to get the oil crust started, as it gets put together at the last minute, when the filling is ready: Whisk the dry ingredients together in large bowl; measure oil and water into 2-cup measure, and give it a good preliminary stirring around with a fork. A rubber scraper is nearby and at the ready. (The crust will get put together when the filling goes into the microwave.)

Now comes the filling: Whisk the sugar, cornstarch, flour, nutmeg and salt together. Add blueberries and lemon juice (I omit the juice) and fold together. I used frozen blueberries and thus microwaved this mixture until the sugar was dissolved, which means the berries have thawed and become juicy, as well. I chose to microwave at the 50% level instead of at 100%. The timer was set at 5 minutes twice. The filling was checked halfway through each of the cookings. And when it was ready (partially thickened) -- so was the crust, with the bottom rolled out, in the pan, and trimmed close to the pan's edge.

Pour into 9-inch pastry-lined pan and dot with butter (I usually forget the butter). I may moisten the edges of the crust now with wet fingers.

Roll out top crust and cut slits for steam to escape. This is when I use my fingers to dab a bit of water on the edges of the filled pastry so the top crust will 'stick' more readily. Place the top crust over the filling and press gently, but firmly, to 'seal' the crusts.* If I have trimmed the bottom crust evenly at the pan's edge, I will often trim the top crust to hang about 1/2-inch down. *Then BEFORE SEALING THE TWO CRUSTS TOGETHER, I will tuck/fold the hanging edge under the bottom crust, and THEN SEAL by pressing down on them. Flute the edges after pressing them together. I like to sprinkle a bit of sugar over the top crust.

Bake at 425 F. for 10 minutes, then at 375 F. for 45 to 55 minutes. Due to pre-cooking the filling, it took a bit less time to bake. Have a foil ring ready to put over the edges if you like them lightly-colored colored rather than dark. I use one with nearly every pie I bake.

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