¾ cup sugar
½ cup all-purpose flour
½ teaspoon ground cinnamon, if desired
6 cups blueberries
1 tablespoon lemon juice
1 tablespoon butter or margarine, if desired
Preheat oven to 425.
In large bowl, mix sugar, flour, and 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, flute, and brush with an egg wash. 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.
Adapted from Betty Crocker
----------------------------------------
Kate wrote this version many years ago during a lesson in Sa’s kitchen…it is presented here just as she wrote it then.
2 cups flour
1 mixing bowl
2 teaspoons salt
Mix.
10 good spoons of Crisco
Cut in Crisco with spoon.
¾ cup ice water add a little at a time
Knead.
Roll out little more than half.
Place in pie pan.
Cut off edge, leave half inch.
Preheat to 375.
1 ½ cups of sugar
“hipping” tablespoon of flour
2 cartons of bb in mixing bowl with flour and sugar then dump in pie.
A few drops of lemon juice out of real lemon.
Criss cross.
Bake for 40 min.
2 cups flour
1 mixing bowl
2 teaspoons salt
Mix.
10 good spoons of Crisco
Cut in Crisco with spoon.
¾ cup ice water add a little at a time
Knead.
Roll out little more than half.
Place in pie pan.
Cut off edge, leave half inch.
Preheat to 375.
1 ½ cups of sugar
“hipping” tablespoon of flour
2 cartons of bb in mixing bowl with flour and sugar then dump in pie.
A few drops of lemon juice out of real lemon.
Criss cross.
Bake for 40 min.
