(or Blackberry, Boysenberry, Loganberry, or Raspberry Pie)
Pastry for 9-inch Two-Crust Pie
Pastry for 10-inch Two-Crust Pie
Heat oven to 425. Prepare pastry. Mix sugar, flour, and cinnamon in large bowl. Stir in blueberries. Turn into pastry-lined pie plate. Sprinkle with lemon juice. Dot with margarine. Cover with top crust that has slits cut in it; seal and flute. Cover edge with 2- to 3-inch strip of aluminum foil to prevent browning. Remove exess foil during last 15 minutes of baking.Bake 35 to 45 minutes or until crust is brown and juice begins to bubble through slits in crust. 8 servings; 395 calories each for 9-inch pie, 590 calories each for 10-inch pie.
Blackberry, Boysenberry, Loganberry, or Raspberry Pie: Prepare 9-inch pie as directed--except increase sugar to 1 cup. Substitute fresh berries for the blueberries. Omit lemon juice. 415 calories per serving.
If you are using frozen berries, home freezing works best. Commercial frozen berries just don't cut it. If you freeze at home, measure out six cups of berries (enough for one pie). If used within six months, it's almost hard to tell the difference between fresh and frozen.
For more information, contact the American Pie Council, the only national organization devoted to eating, making, selling, promoting and enjoying pie.
This page originally published as a FoodDay article in 1997.
Copyright © 2007, Forkmedia LLC. All rights reserved.
This page modified February 2007
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