| DELAWARE BLUEBERRY PIE |
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Makes One 9-inch Pie 8 ServingsCRUST 9-inch Classic CRISCO Double Crust FILLING 4 -1/2 cups fresh blueberries, divided 1/2 cup granulated sugar 1/2 cup firmly packed brown sugar 2 tablespoons plus 1-1/2 teaspoons cornstarch 1/2 teaspoon cinnamon 1/8 teaspoon salt 1 tablespoon butter or margarine 1 teaspoon vanilla extract 2 tablespoons quick-cooking tapioca 4 to 5 drops red food color (optional) DECORATIONS (optional) Reserved dough 2 tablespoons melted vanilla frozen yogurt For crust, prepare (see Classic Crisco Pie Crust recipe). Roll and press bottom crust into 9-inch pie plate. Do not bake. Reserve dough scraps for decorations, if desired. Heat oven to 425ºF. For filling, place 1/2 cup blueberries in resealable plastic sandwich bag. Crush berries. Pour juice and berries into strainer over liquid measuring cup. Press berries to extract all juice. Pour water over berries until juice measures 1/2 cup. Combine granulated sugar, brown sugar, cornstarch, cinnamon and salt in large saucepan. Add blueberry juice mixture. Cook and stir on medium heat until mixture comes to a boil. Remove from heat. Stir in butter and vanilla extract. Set pan in cold water about 5 minutes to cool. Stir in tapioca. Add food color, if desired. Stir in remaining blueberries carefully. Spoon into unbaked pie crust. 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. For decorations, cut stars and diamonds from reserved dough. Dip cutouts in melted yogurt. Place on top of pie and around edge. Cut slits in top crust to allow steam to escape. Bake at 425ºF for 15 minutes. Cover cutouts and edge of pie with foil, if necessary, to prevent overbrowning. REDUCE OVEN TEMPERATURE TO 375ºF. Bake 20 to 25 minutes or until filling in center is bubbly and crust is golden brown. Cool to room temperature before serving. |
