Fresh Blueberry Pie
Filling
3/4 cup sugar
3 tablespoons flour
1/2 teaspoon ground cinnamon, if desired
1 tablespoon lemon juice
4 cups blueberries
1 tablespoon butter or margarine, if desired
Instructions:
1. In large bowl, mix sugar, 1/2 cup flour and the 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 and flute. Cover edge with 2- to 3-inch strip of foil to prevent excessive browning.
2. Bake in 425 degree oven 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.
For Rhubarb Pie, substitue rhubarb for the blueberries, or equal amounts of strawberries and rhubarb.
Pie Crust
Ingredients:
4 cups flour
2 tsp salt
1 � cups shortening
6 oz water
Instructions:
1. Place the flour and salt into a bowl; add the shortening, and mix until crumbly.
2. Add the water, mixing until a soft dough forms.
Roll out on counter top in the shape of a circle, place in pie plate.
Head on back to the desserts!