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Blueberry Pie
Reviews:
February 05, 2007

Perfect. We found that this is a tart-sweet pie with the juices gelled just enough not to run out of the pie IF you use a lattice crust and very small fresh blueberries. If you are making a solid top crust, or using cultivated "high bush berries", increase the cornstarch by 1 TBSP for each change. The 3/4 cup sugar can be increased to 1 cup for those who prefer a sweeter pie, but you'll need a bit more cornstarch since more sugar draws more juice out of the berries. I personally found the cooking time is accurate for a lattice top, but I had to lower the temp to 400 and increase the baking time to about 1 hour for a full top crust. Browning time on a crust varies widely. Crusts with more fat, or that use butter as some/all of the fat will brown more quickly than a crust with less fat or all shortening/oil. Be sure to try this pie with sharp cheddar cheese. There's a reason New Englanders eat pie for breakfast!

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