Sunday, December 18, 2016

Cipâte aux Bluets (Deep Dish Blueberry Pie)



2 unbaked pie shells
5 cups blueberries
1 ¼ cups sugar
2 tablespoons butter

1. Heat oven to 350º F. Pour half of blueberries into deep dish casserole. Sprinkle with half of sugar and cover with a pie crust; trim crust to fit into dish.

2. Cover crust with the other half of blueberries, sprinkle with remaining sugar and dot with butter. Cover with top crust and trim edge to fit border of casserole. Cut a 2 inch hole in center of pie; this will allow steam to escape.

3. Bake for about two hours or until crust is light brown. Cool until lukewarm, and serve with pouring cream if desired.



©2016 Linda Sullivan – Simpson
The Past Whispers
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