Food recipes
Blueberry Pie
Blueberry Pie Ingredients: sugars, granulated wheat flour, white, all-purpose, unenriched spices, cinnamon, ground spices, cloves, ground blueberries, raw lemon juice, raw butter, without salt milk, fluid, 1% fat, wit...
Blueberry Pie
Ingredients:
sugars, granulated
wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
spices, cloves, ground
blueberries, raw
lemon juice, raw
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
Directions:
Heat oven to 425.
Prepare: Two Crust, 9 Inches pie pastry.
Place the bottom crust in a 9 inch pie pan.
After rolling out the top crust, cut it into strips to make a lattice top for the pie.
Mix the dry ingredients (sugar, flour, cinnamon and cloves) in a large bowl.
Gently add the berries to the flour mixture and stir to cover.
Turn the berry mixture into the crust lined pan.
Sprinkle the lemon juice over all.
Scatter the tiny pieces of butter over all.
Arrange the strips of top crust into a woven lattice pattern, building up a high edge and sealing tightly.
Brush the pastry with milk.
Cover the edge with strips of aluminum foil to prevent burning.
Remove foil during last 15 minutes of bake time.
Bake until golden brown, 35-40 minutes.
Ingredients:
sugars, granulated
wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
spices, cloves, ground
blueberries, raw
lemon juice, raw
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
Directions:
Heat oven to 425.
Prepare: Two Crust, 9 Inches pie pastry.
Place the bottom crust in a 9 inch pie pan.
After rolling out the top crust, cut it into strips to make a lattice top for the pie.
Mix the dry ingredients (sugar, flour, cinnamon and cloves) in a large bowl.
Gently add the berries to the flour mixture and stir to cover.
Turn the berry mixture into the crust lined pan.
Sprinkle the lemon juice over all.
Scatter the tiny pieces of butter over all.
Arrange the strips of top crust into a woven lattice pattern, building up a high edge and sealing tightly.
Brush the pastry with milk.
Cover the edge with strips of aluminum foil to prevent burning.
Remove foil during last 15 minutes of bake time.
Bake until golden brown, 35-40 minutes.