BLUE RIBBON WILD BLUEBERRY PIE
This is an awesome recipe we made up. It is tried and true. I got this recipe from piemaking in Canada, where we went out blueberry picking. These should be fresh picked wild berries. I think you probably substitute Saskatoon berries, as well. Yummy!
Provided by Biscoti
Categories Pie
Time 1h15m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Mix first three ingredients in a large bowl.
- Make sure the berries are covered with the dry goods.
- Pour berry mixture into first pie shell, then cover with other crust.
- Using a knife, cut a design into the top of the pie, leaving a small hole in the center.
- Brush with egg yolks, then sprinkle with sugar.
- Bake in 350* oven for 45 - 60 minutes. Yeay!
- Your pie is done- let it cool, then dig in!
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Altaf Lakhan rajpoot
[email protected]I'm not sure what I did wrong, but my pie turned out really runny. The filling was too liquidy and the crust was soggy.
ARIYAM negash
[email protected]This pie was easy to make and turned out beautifully. I'm not a baker, but I was able to follow the recipe and make a pie that looked and tasted like it came from a bakery.
Yt Banladesh
[email protected]The crust was a little too crumbly for my taste, but the filling was excellent.
Luyanda Zondo
[email protected]This pie was delicious! I made it for a potluck and it was gone in minutes. I'll definitely be making it again.
Fahim Mohamed
[email protected]I've made this pie several times now, and it's always a crowd-pleaser. The filling is perfectly sweet and tart, and the crust is nice and flaky.
Anil Gupta
[email protected]This blueberry pie was a hit with my family! The crust was flaky and buttery, and the filling was bursting with juicy blueberries. I used fresh blueberries, but I imagine frozen ones would work just as well.