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Blueberry Pie

1 double crust pie pastry for a 9 inch pie

6 cups fresh or frozen blueberries thawed
1 cup sugar
1/4 cup cornstarch
dash salt (optional)
1 tsp cinnamon
1 tsp vanilla or almond extract, optional

Prick bottom crust with a fork. Mix sugar , cornstarch, cinnamon
and salt. Stir into blueberries. Add flavorings if desired. Place
mixture in crust. Apply top crust and decoratively flute or crimp
edges. Slash pie decoratively but deeply in at least 4 places.

Dust top of crust with a bit of flour and granulated sugar. Bake
in middle rack 425F for 15 minutes than 45 minutes at 375F. Remove
to rack to cool completely. Chill in refrigerator before serving.
Filling thickens with cooling and chilling and makes for easier
slicing.

Variation: 3 cups blueberries with 3 cups of fresh pitted cherries,
or 3 cups of blackberries or raspberries or 3 cups fresh, skinned
ripe sliced peaches

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32 of 34 people found the following review helpful:
Taste: Ease of Prep: Appearance:
easy, great and taste, August 6, 2005 - 12:03 PM
Reviewer: Monica Bauschard from Youngsville, PA
I wanted a easy quick blueberry pie receipe and this is it, its easy, its quick and looks great and it was enjoyed by all

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