| BLUEBERRY PIE |
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Makes One 9-inch Pie 8 ServingsCRUST 9-inch Classic CRISCO Double Crust FILLING 3 -1/2 cups blueberries 2 tablespoons orange juice 1 teaspoon grated lemon peel 1/2 teaspoon salt 1/2 teaspoon nutmeg 1/4 teaspoon cinnamon 1 -1/3 cups sugar 1/3 cup cornstarch 1/2 teaspoon vanilla 1/2 teaspoon almond extract 3 tablespoons butter or margarine GLAZE 1 egg, beaten For crust, prepare (see Classic Crisco Pie Crust recipe). Roll and press bottom crust into 9-inch pie plate. Do not bake. Heat oven to 450ºF. For filling, combine blueberries, orange juice, lemon peel, salt, nutmeg and cinnamon in large saucepan. Combine sugar and cornstarch. Stir into blueberry mixture. Cook and stir on medium heat until thickened and clear. Add vanilla and almond extract. Pour into unbaked pie crust. Dot with butter. Moisten pastry edge with water. Roll top crust same as bottom. Lift onto filled pie. Trim 1/2 inch beyond edge of pie plate. Fold top edge under bottom crust. Flute. Cut slits in top crust to allow steam to escape. For glaze, brush lightly with egg. Bake at 450ºF for 10 minutes. REDUCE OVEN TEMPERATURE TO 350ºF. Cover edge with foil, if necessary, to prevent overbrowning. Bake 35 minutes or until filling in center is bubbly and crust is golden brown. Serve barely warm or at room temperature. |
