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Cook'n with Betty Crocker 
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Blueberry Pie |
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Serves: 8 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Blueberry Pie recipe on the web!!Prep: 30 min; Bake: 45 min; Cool: 2 hr Pastry for Two-Crust Pie (page 117) or Buttermilk Pastry (page 121) ___ cup sugar ___ cup all-purpose flour ___ teaspoon ground cinnamon, if desired _ cups blueberries _ tablespoon lemon juice _ tablespoon butter or stick margarine, if desired 1. Heat oven to 425°. Make pastry. 2. Mix sugar, flour and cinnamon in large bowl. Stir in blueberries. Turn into pastry-lined pie plate. Sprinkle any remaining sugar mixture over blueberry mixture. Sprinkle with lemon juice. Cut butter into small pieces; sprinkle over blueberries. Cover with top pastry that has slits cut in it; seal and flute. Cover edge with 2- to 3-inch strip of aluminum foil to prevent excessive browning; remove foil during last 15 minutes of baking. 3. Bake 35 to 45 minutes or until crust is golden brown and juice begins to bubble through slits in crust. Cool on wire rack at least 2 hours. NUTRITION FACTS: Calories 465 (Calories from Fat 200); Fat 22g (Saturated 7g); Cholesterol 5mg; Sodium 320mg; Carbohydrate 64g (Dietary Fiber 3g); Protein 6g % DAILY VALUE: Vitamin A 2%; Vitamin C 12%; Calcium 0%; Iron 10% DIET EXCHANGES: Not Recommended Blackberry, Boysenberry, Loganberry or Raspberry Pie: Increase sugar to 1 cup. Substitute fresh berries for the blueberries; omit lemon juice. Blueberry-Peach Pie: Substitute 2 1/2 cups sliced fresh peaches for 4 cups of the blueberries; omit lemon juice. Place blueberries in pastry-lined pie plate; sprinkle with half of the sugar mixture. Top with peaches; sprinkle with remaining sugar mixture. Cover with top pastry; continue as directed in step 2. Quick Blueberry Pie: Substitute 6 cups drained canned blueberries or unsweetened frozen (thawed and drained) blueberries for the fresh blueberries. From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. German Chocolate Cake Chocolate Snack Cake Silver White Cake Starlight Yellow Cake Buttery Snack Cake with Broiled Topping Broiled Coconut Frosting Pound Cake Carrot Cake Applesauce Cake Jeweled Fruitcake FOAM CAKES Angel Food Cake Coffee and Cream Chiffon Cake Coffee Cream Filling Lemon Chiffon Cake Jelly Roll TIPS FOR FROSTING Fudge Frosting Chocolate Buttercream Frosting Vanilla Buttercream Cream Cheese Frosting Caramel Frosting White Mountain Frosting Chocolate Glaze Vanilla Glaze Chocolate Ganache Coconut-Pecan Filling and Topping Lemon Filling Raspberry Filling PIES AND PASTRY BASICS Pastry for Pies and Tarts Baked Tart Shells Buttermilk Pastry Pat-in-the-Pan Oil Pastry Cookie Tart Pastry Graham Cracker Crust Apple Pie Apple Wrapper Pie Cherry Pie Peach Pie Blueberry Pie Rhubarb Pie Upside-Down Plum-Pecan Pie Cranberry-Apple Pie Lemon Berry Tart Coconut Cream Pie Lemon Meringue Pie Strawberry Glacé Pie Key Lime Pie Pumpkin Pie Impossibly Easy Pumpkin Pie Custard Pie Pecan Pie Classic French Silk Pie Grasshopper Pie Fluffy Strawberry Pie Mud Pie Raisin-Rum Ice-Cream Pie Blueberry Cream Tart Pink Lemonade Pie CAKE BASICS SHORTENING CAKES HOW TO FROST A TWO LAYER CAKE HOW TO MAKE PASTRY LATTICE PIE TOP CHOOSING PANS CHOCOLATE CURLS AND SHAVINGS SPECIAL TOP CRUSTS |
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