New England Blueberry Pie

Serves: 5
Total Calories: 300


3 1/2 cups blueberries
3/4 cup sugar
1/8 teaspoon salt
1/4 teaspoon cinnamon
3 tablespoons flour
pie crust for a 2-crust (9-inch) pie


Mix blueberries and all other ingredients (except butter) in a large bowl. Line a shallow pie plate with crust. Pour in berry mixture. Dot with 5–6 small pieces of butter. Moisten edge of crust with water.

Roll top crust to fit plate. Spread lightly with shortening and sprinkle with flour. Fold over and cut 3 or 4 small slits on the fold. Place over berries. Unfold and press down around the edge. Trim crust close to the edge of the plate and press again around the edge with floured tines of a fork. Hold pie over sink and pour about 1?4 cup milk over crust, letting surplus drain off. Bake at 475° for 15 minutes. Reduce heat to 350° for 15 minutes longer. If frozen berries are used, increase last baking time to 30 minutes.

Nutritional Facts:

Serves: 5
Total Calories: 300
Calories from Fat: 64

This New England Blueberry Pie recipe is from the Best of the Best from The Northeast Cookbook Cookbook. Download this Cookbook today.

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