BETTY CROCKER CLASSIC BLUEBERRY PIE
Steps:
- Heat oven to 425°F. With floured rolling pin, roll one round into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. In large bowl, mix sugar, 1/2 cup flour and the cinnamon. Stir in blueberries. Spoon 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 foil to prevent excessive browning. Bake 35 to 45 minutes or until crust is golden brown and juice begins to bubble through slits in crust, removing foil for last 15 minutes of baking. Cool on cooling rack at least 2 hours.
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[email protected]I'm not a big fan of blueberry pie, but I have to admit that this recipe is pretty good. The crust is flaky and the filling is sweet and tart.
Erika Stokes
[email protected]This pie is so easy to make and it's always a crowd-pleaser. I love that I can use fresh or frozen blueberries.
Sadiq Sadiq
[email protected]I've tried this recipe a few times and I've never been able to get the crust right. It always comes out too tough.
alinur alinurali7788
[email protected]This recipe is a classic for a reason. The pie is always delicious and it's a great way to use up fresh blueberries.
Deserie Hieke
[email protected]I love this recipe! The pie is always a hit at potlucks and family gatherings. I've even won a few blue ribbons at county fairs with this pie.
Steven Stampley
[email protected]The pie was a little too sweet for my taste, but otherwise it was good. The crust was flaky and the blueberries were plump and juicy.
MOHAIMINUL ISLAM
[email protected]This was my first time making a blueberry pie and it turned out great! The recipe was easy to follow and the pie was delicious. I'll definitely be making it again.
Malik Mushtaq
[email protected]I've made this pie several times and it's always a hit. The blueberries are always plump and juicy, and the crust is flaky and golden brown. This recipe is a keeper!
kenny Baker
[email protected]This recipe is easy to follow and the pie turned out delicious! I used fresh blueberries and they were bursting with flavor. The crust was nice and flaky.
Purity Kawila
[email protected]This classic blueberry pie is a must-try for any pie lover. The filling is sweet and tart, with a perfect balance of blueberries and sugar. The crust is flaky and buttery, and it holds the filling perfectly. I'll definitely be making this pie again s