Frozen blueberries with sugar and cinnamon in a lightly crisped pastry crust. Dusted with powdered sugar. Textures like a fresh blueberry pie!
Preheat oven to 400 degrees
2 c. flour
1 t. salt
2 T. sugar
1 stick margarine
1/2 c. water
2, 12 oz. pkg. froz., unsweetened, blueberries (do not thaw)
1 c. sugar
1/4 c. flour
1 t. cinnamon
2 T. margarine
Combine flour, salt, sugar and margarine in large mixing bowl. Using 2 forks in crisscross motions, cut margarine into flour mix till it forms small beads.
Add water and stir till dough forms a ball.
Turn onto floured surface (use lots of flour). Roll dough in flour, kneading it just a bit, till dough is no longer sticky.
Cut dough in half and roll out with rolling pin in large circle about 2-3 inches larger than the pie plate.
Place over a 9 inch pie plate; press to mold to bottom and sides, then cut dough that hangs over edge even with the rim.
In large bowl combine frozen blueberries, sugar, flour, salt and cinnamon. Stir till evenly dispersed, then pour into pie shell. Top with margarine.
Roll out second dough the same way you did the first. Cover pie; turn the top dough under bottom dough at the rim; seal and flute edges.
Make several small slits in top of pie with tip of sharp knife to allow steam to escape while baking.
Cover edges loosely with aluminum foil, to keep edges from burning.
Bake in 400 degree oven for 45 minutes or till crust is dry and golden browned.
Remove from oven and place on wire rack.
When no longer hot, refrigerate pie till cool.
Just before serving, place a couple T. of powdered sugar in small wire mesh strainer and liberally dust top of pie by holding strainer over pie and tapping the edge of the strainer lightly with your fingers.
Notes: Do not remove blueberries from freezer till you’re ready to place them in the pie. Placing them in the pie shell while still frozen keeps the berries whole (not flattened) during the baking process, which creates a delectable texture achievement–much like a fresh pie. It’s also easier to handle frozen berries, especially while fluting the edges of the dough.
With this pie we use more water in the dough initially, then roll it in additional flour as we’re rolling it out. This method makes the dough easier to handle and to roll and produces a crisper crust.
The flour in the blueberries is for thickening.
Aluminum foil tip: Pull out about 15 inches of aluminum foil. Fold into quarters. Starting from the corner where there are no rough edges, about 3 inches down from the tip, cut out an arc (across and up to the top folded edge) leaving about an inch and a half at the opposite end. Open foil and you’ll have a hole in the center.