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True Blue Berry Pie

This terrific pie is from Carol Prager's "365 Great Cakes & Pies" (HarperCollins). The book is out of print, but if you find a copy somewhere, grab it. The recipes are wonderful. Carol likes to serve this pie with vanilla ice cream.

2/3 cup granulated sugar
1/4 cup all-purpose flour
1/4 teaspoon ground cinnamon
Pinch ground allspice
5 cups fresh blueberries
1/2 teaspoon grated fresh lemon peel
2 tablespoons fresh lemon juice
Pastry for a double crust pie (your favorite recipe or packaged refrigerated)
2 tablespoons butter, cut up
1 tablespoon heavy cream or milk
1 tablespoon granulated sugar for topping

Preheat oven to 450 degrees.

In large bowl, stir together sugar, flour, cinnamon and allspice. Gently stir in blueberries, lemon peel and juice.

Fit bottom pastry crust into a 9-inch pie plate, letting edges overhang. Trim pastry 1 inch from rim of pan. Spoon filling into pie shell and dot with butter.

Place top pastry crust over pie. Fold edge of top pastry over lower pastry; flute. Cut vents for steam. Brush top of unbaked pie crust with cream or milk and sprinkle with sugar.

Place pie on cookie sheet and bake 20 minutes. Reduce oven temperature to 375 degrees. Bake 40 to 45 minutes longer, or until filling is bubbly in center. Transfer to wire rack. Serve warm. Makes 6 to 8 servings.

Thursday, June 15, 2000

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