Double Crust Blueberry Pie – Better home and Gardens
4 cups of blueberries
¾ cup of sugar
3 tablespoons of flour
Mix Ingredients for filling, adding flavouring, if desired. Transfer to a pastry-lined 9-inch pie plate. Cut slits in top crust. Adjust top crust. Seal and flute edge. Sprinkle with sugar, if desired. Cover edge with foil. Bake in a 375 degree oven 25 minutes. Remove foil. Bake for 20-25 minutes more or till the top is golden and fruit is tender.
¾ cup of sugar
3 tablespoons of flour
Mix Ingredients for filling, adding flavouring, if desired. Transfer to a pastry-lined 9-inch pie plate. Cut slits in top crust. Adjust top crust. Seal and flute edge. Sprinkle with sugar, if desired. Cover edge with foil. Bake in a 375 degree oven 25 minutes. Remove foil. Bake for 20-25 minutes more or till the top is golden and fruit is tender.
Critique
Allan - Not too sweet, the extra sugar sprinkled on top is a nice add, the second crust adds to the overall sweetness. I'm not a blueberry fan, but this pie rocks!!
Nancy -Way better than then canned pie filling, delicious, flavorful
Hannah - Good, less sweet than using pie filling, I'll take the rest of Samuels since he didn't want it....
Samuel - TOO Blueberry....pass on this one
Josiah - Flavorful, crumbly pie, more pie, best Blueberry pie I've had!
Aidan (visitor) - Quite good...texture and flavor are well indoctrinated with a hint or torson in the sauce....blah blah blah
