JANE'S BEST BLUEBERRY PIE
After years of experimenting, I have decided this is my favorite blueberry pie recipe.
Temperature: 425 F for 15 minutes, then reducing to 375 F
Baking Time: 40 minutes
Yield: 1, 9 inch pie
1 recipe for double crusted pie, see pie pastry this issue of Bytes
2 pints fresh or frozen blueberries
1 Tablespoon flour
1/3 cup light brown sugar or to taste
1/3 cup white sugar or to taste
1 teaspoon zest of orange
2 Tablespoons fresh orange juice
2 Tablespoons Cointreau or other orange based liquer such as Triple Sec
½ teaspoon salt
½ teaspoon each ground cinnamon, freshly grated nutmeg and ground coriander
- Preheat the oven to 425 F. Prepare pastry and roll out half of it and place in bottom of pie tin.
- Using a large bowl, combine the remaining ingredients and pour into the pastry lined tin.
- Top with the second crust or use a lattice crust. Brush the top crust with a bit of milk and sprinkle with sugar if desired. Bake in a preheated 425 oven for 10 minutes, reducing the heat to 375 F and baking for an additional 40 minutes or until a sharp knife inserted yields soft berries. Cool and serve as desired.