Blueberry Pie
Ingredients
- 1 double crust pie pastry for a 9 inch pie
- 6 cup fresh or frozen blueberries thawed
- 1 cup sugar
- 1/4 cup cornstarch
- dash salt (optional)
- 1 tsp cinnamon
- 1 tsp vanilla or almond extract, optional
Instructions
Prick bottom crust with a fork. Mix sugar , cornstarch, cinnamon and salt. Stir into blueberries. Add flavorings if desired. Place mixture in crust. Apply top crust and decoratively flute or crimp edges. Slash pie decoratively but deeply in at least 4 places. Dust top of crust with a bit of flour and granulated sugar. Bake in middle rack 425F for 15 minutes than 45 minutes at 375F. Remove to rack to cool completely. Chill in refrigerator before serving. Filling thickens with cooling and chilling and makes for easier slicing. Variation: 3 cups blueberries with 3 cups of fresh pitted cherries, or 3 cups of blackberries or raspberries or 3 cups fresh, skinned ripe sliced peaches