BLUE BERRY PIE

This is a recipe that I got from my mother and she got it from her mother, my grandma. We lived in lower Michigan and Blueberries were a way of life. They grew wild in the marshes and swamps around our house. I think that you will find this to be a very nice pie.

Ingredients

16 oz Blue berries, frozen, can use fresh if you can find them, or even canned ones. You may want to cut back on the sugar if you use sweetened blueberries.
1/4 cup Flour
1 Tbsp Lemon juice
1 tsp Almond extract
3/4 cup Sugar
1 ea Eight inch pie pan and two crusts, warmed to room temperature. I buy the ready made pie crusts because they are fast and almost foolproof.
(A touch of cinnamon can be a nice surprise for a change of taste)

Directions

Mix the sugar and flour together in a bowl. Add the blueberries, lemon juice and almond extract and stir to mix. Set the filling aside until later.

Open the package of pie crust. On a lightly floured board roll to remove the wrinkles only but don't enlarge the size of the pie crust.

Pick up the pie dough on the rolling pin and center it over the pie pan. Carefully tuck the pie dough into the corners and crevices of the pie pan, but don't stretch the dough. Let the excess dough hang down around the outside of the pan.

Roll out the second piece of dough in the same manner. Put the blueberries in the dough lined pan.

Use your finger and wet the part of the dough where the second or upper crust will set on the lower crust on the rim. Place the second piece of dough, centered, on top of the blueberries filling and lower crust. Carefully let the top piece of dough hang over the bottom one and make sure there are no tight spots on the dough anywhere.

With the pan setting on a flat surface, using the two palms of your hands, press in on the sides of the rim of the pan. As you press in with your hands slowly push one side of the pan away from you and pull the other side of the pan towards you, (rotate the pan).

What you are doing is crimping the dough together on the edge and cutting it at the edge of the pan.

After about two turns of the pan, take a table knife and carefully trim off any dough that still remains attached. Using the index finger and thumb on both hands, crimp the rim of the pie dough where the upper and lower crust meet around the rim of the pan.

Cut several small slits in the center of the top of the pie crust to let the hot steam out.

Bake in a pre-heated 375 degree Fahrenheit oven for about 45 to 55 minutes. The pie is done when the crust top is brown and the filling is bubbling up in the middle of the pie.

If the crust gets too brown before the center bubbles up, then cover the edges of the crust with aluminum foil.

Allow to cool before cutting.


Happy eating from the Galactic Restaurant!

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