This recipe is from an old 1958 pie cookbook. The abbreviations are directly from the old cookbook.
Pastry for 9-inch 2-crust pie
4 cups blueberries
2 tablesp. flour
1 1/2 tsp lemon juice
3/4 cup granulated sugar
1/4 teasp. nutmeg
1/8 teasp. salt
1/2 teasp. grated lemon rind
1/2 teasp. cinnamon
1 tablesp. butter
Preheat oven to 425 degrees.
Line 9-inch pie plate with pastry.
Combine the blueberries, flour, lemon juice, sugar, nutmeg, salt, lemon rind, and cinnamon together; place into the pastry lined pie plate. Dot with the butter. Place second pastry sheet over the blueberry mixture. Turn top pastry under bottom pastry and flute to seal edges. Cut some air vents in the top crust.
Bake pie for 15 minutes at 425. Lower temperature if crust starts to get too brown and continue baking until pie is bubbly and berries are tender.
4 cups blueberries
2 tablesp. flour
1 1/2 tsp lemon juice
3/4 cup granulated sugar
1/4 teasp. nutmeg
1/8 teasp. salt
1/2 teasp. grated lemon rind
1/2 teasp. cinnamon
1 tablesp. butter
Preheat oven to 425 degrees.
Line 9-inch pie plate with pastry.
Combine the blueberries, flour, lemon juice, sugar, nutmeg, salt, lemon rind, and cinnamon together; place into the pastry lined pie plate. Dot with the butter. Place second pastry sheet over the blueberry mixture. Turn top pastry under bottom pastry and flute to seal edges. Cut some air vents in the top crust.
Bake pie for 15 minutes at 425. Lower temperature if crust starts to get too brown and continue baking until pie is bubbly and berries are tender.
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