The Glancy Family Cookbook

Blueberry Pie

Glancy Family Cookbook Volume II, chapter 5

Category: Desserts

Jenny's note: This is just about as easy as canned filling, and much less gloppy. Be careful, though -- the filling stains. (Don't say I didn't warn you.)

Ingredients

dough for double-crust pie (or one red box Pillsbury Pie Dough)
1/2 cup plus 1 tbsp sugar
2 tbsp flour
1/2 tsp cinnamon
1/2 tsp allspice
1/8 tsp cloves
pinch of nutmeg (preferably freshly ground)
1/2 tsp orange zest, ground
4 cups blueberries, washed and drained
2 tbsp orange juice, fresh
1 tbsp light rum (or 1 additional tbsp orange juice)
1 tbsp milk
vanilla ice cream (optional)

Steps

Preheat oven to 400 degrees.
In a large bowl, combine 1/2 cup sugar, flour, cinnamon, allspice, cloves, nutmeg, and orange zest.
Add berries, juice, and rum; toss gently until berries are well coated.
Roll half the pastry to fit a 9" pie plate; fit the pastry into the plate.
Pour the berry mixture into the shell.
Roll out the second crust and use it to cover the berries. Seal the pie by crimping the edges with your fingers.
Make a few slits in the top to allow steam to escape while baking.
Brush with milk; sprinkle with remaining teaspoon of sugar.
Bake for 10 minutes; reduce heat to 350 degrees, and bake for an additional 25 minutes, or until golden brown.
Serve warm or at room temperature, with vanilla ice cream if desired (and why wouldn't you?)