Blueberry Pie
- 1/4 cup sugar
- 2~3 table spoon of corn starch or flour (berry use less)
- 2 tablespoon water (or Ram). no water needed if use apple.
- 1 teaspoon lemon juice, if desired
- 1/4 teaspoon salt, if desired
- 1/2 teaspoon ground cinnamon, if desired
- 4~6 cups fresh blueberries (or sliced apple, or combined fruits)
- 1 Pie crust
Put pie crust into 9 inch round baking pan.
- For blueberry pie, mix the corn starch with liquid ingredians first, then add berrys and gentally mix with all other leftover ingredians.
- For apple pie, mix the apple and suger first, then add other ingredians.
Pour the fruits into the pie crust. Cut extra pie crust from the edge, line the pieces on top of the pie. Cover with foil to prevent excessive browning. Bake at 400F for 30~40 minutes and juice begins to bubble, then take off the foil and bake another 10 ~15 minutes or until crust is golden brown. Cool on cooling rack at least 2 hours before server.
