Here is it Asmodean.
Enough pastry for a top and bottom.
1 bag of frozen blueberries (think it was a biggie 1.5 kg...little over 2lbs)
1/2 cup lemon juice (be generous)
1 cup or so of white sugar
1 - 1.5 cups of flour
Fill your deep dish pie plate with a pastry bottom, then sprinkle flour on it. In a bowl pour in your blueberries, and then add your lemon juice first, then add the sugar and flour and toss the berries till all are well coated. Pour berry mixture into pie shell and spread evenly. There will be sugar/flour/juice sludge left in the bowl. Make sure you spread that evenly over the berries too. Put the top on the pie and crimp the edges to seal. Poke some decorative holes on top for venting. Place pie plate on a pizza pan and put it all in the oven at 400 for about 20 minutes. Turn heat down to 325 after 20 minutes and leave in the oven for another 40 minutes or so. At this point brush with either milk/egg mixture or whatever you like to brush your pies with. (I use International Foods coffee creamer.) The pie needs a bit more time in the oven. When the juices pour out of the venting holes you are done! Let cool a bit and serve with vanilla ice cream. MMMM.
Enough pastry for a top and bottom.
1 bag of frozen blueberries (think it was a biggie 1.5 kg...little over 2lbs)
1/2 cup lemon juice (be generous)
1 cup or so of white sugar
1 - 1.5 cups of flour
Fill your deep dish pie plate with a pastry bottom, then sprinkle flour on it. In a bowl pour in your blueberries, and then add your lemon juice first, then add the sugar and flour and toss the berries till all are well coated. Pour berry mixture into pie shell and spread evenly. There will be sugar/flour/juice sludge left in the bowl. Make sure you spread that evenly over the berries too. Put the top on the pie and crimp the edges to seal. Poke some decorative holes on top for venting. Place pie plate on a pizza pan and put it all in the oven at 400 for about 20 minutes. Turn heat down to 325 after 20 minutes and leave in the oven for another 40 minutes or so. At this point brush with either milk/egg mixture or whatever you like to brush your pies with. (I use International Foods coffee creamer.) The pie needs a bit more time in the oven. When the juices pour out of the venting holes you are done! Let cool a bit and serve with vanilla ice cream. MMMM.
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