Deep-Dish Blueberry Pie
Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)
pastry for 9-inch 2-crust Pie
2 1/2 cps blueberriesr
1 cp sugar
1/4 cp flour
1/8 tsp salt
1 tbsp lemon juice
2 tbsp butter or margerine
1 - Prepare pastry.
2 - Roll out about half of it 1/4 inch thick.
3 - Cut in 6 triangles the right size to cover the bottom of the pie dish.
4 - Place the triangles on baking sheet.
5 - Start oven at hot(450 degrees F.)
6 - Bake pastry triangles 10 minutes or until lightly browned and crisp.
7 - Wasah and drain berries.
8 - Look over for discards.
9 - Combine berries with sugar, flour, salt, and lemon juice.
10 - Place baked triangles of p[astry in bottom of deep pie dish.
11 - Fill dish wioth berry mixture and dot with butter or margerine.
12 - Roll remaining pastry about 1/4 inch thick.
13 - Pierce in several places with tines of fork.
14 - Lay over berries.
15 - Trim edge around dish.
16 - Crimp pastry to dish with thumb and forefinger.
17 - Bake 10 minutes at 450 degrees F.
18 - Reduce heat to moderate(350 degrees F.) and bake 30 minutes longer.
19 - Serve warm or cold.
Makes 6 to 8 servings
Serve this pie in dessert dishes, rather than on plates, and top each serving with spoonful of vanilla ice cream.
Don't wait for the blueberry season for this favorite pie. You can get fine results with canned or deep-froqen berries.