Blueberry Pie

Ingredients

• 4 cups blueberries
• 1/2 teaspoon salt
• 4 tablespoons flour
• 1-1/2 tablespoons lemon juice
• 1 cup sugar
• Plain pastry

Method

1. 1

   Mix berries with sugar, flour, salt, and lemon juice.

2. 2

   Roll out pastry and line pie pan.

3. 3

   Pour in berry mixture and cover with pastry.

4. 4

   Bake 10 minutes in very hot oven, 450 degrees F.

5. 5

   Reduce heat to 350 degrees F. and bake 25 to 30 minutes longer.

Nutrition per serving

As published

This recipe was extracted from Cook book (Methodist church, Garland NC, 1950) (1950) by Methodist Church (U.S.). Woman's Society of Christian Service (Garland, N.C.), page 13. The excerpt below is the record exactly as published.

l/2 teaspoon salt 1 baked 9 inch pie shell 3 tablespoons cocoa 4 tablespoons sugar 2 cups milk, scalded 2 egg whites, stiffly beaten Combine flour, sugar, salt and chocolate. Add milk grad- ually. Place in double boiler and cook until thick stirring constantly, Pour small amount of mixture over egg yolks. Return to double boiler. Add coconut and cook 3 or 4 min- utes longer. Add vanilla. Pour into pie shell. Top with meringue made by folding sugar into stiffly beaten egg whites. Bake in oven, 350 degrees F., 12 to 15 minutes. Mrs. H. C. Blackman. BUTTERSCOTCH PIE 1 cup brown sugar 1 egg yolk 2 tablespoons butter 1 egg white, well beaten 2 generous tablespoons flour 1 cup milk Boil sugar and butter together until soft. Beat egg yolk well and add to flour, then add milk. Beat until very smooth. Mix this well with the sugar and butter mixture and cook until thickens. Vanilla may be used for flavoring. Pour into a pan lined with baked pie crust and top with meringue made from the well beaten egg white. Mrs. A. N. Johnson. CHOCOLATE PIE 2 cups milk 1 cup sugar l/3 cup flour l/8 teaspoon salt 1/2 cup cocoa 3 eggs, separated 1/2 teaspoon vanilla Scald milk in double boiler. Add sugar, flour, cocoa, and salt. Mix well. Stir until thick and smooth about 10 minutes. Beat egg yolks and add. Let cook 5 minutes longer. Add vanilla. Pour into baked pie shell and top with meringue. Bake in slow oven until brown. Mrs. Henry Lamb. RAISIN, APPLE PIE 3 apples, cut as for pie 1 tablespoon cinnamon 1 cup water 1 cup raisins 1/2 cup sugar 1 tablespoon butter Put all ingredients together and mix thoroughly. Put in un- baked pie shell. Top with crust and bake in moderate oven. Mrs. P. S. Heaton. 29 CHESS PIE 1 stick butter l/4 teaspoon salt 2 cups white sugar 1 tablespoon vanilla 2 tablespoons meal 1 cup hot water Melt butter, stir in sugar, meal, salt, vanilla and hot water. Add slightly beaten egg yolks. Mix thoroughly and pour into unbaked pie shell. Bake at 350 degrees F., for 15 minutes, then turn oven down to 250 degrees F. Bake slowly for about 1-1/4 hours. Use your own judgement about cooking time as there is such a difference in stoves. When pie seems to be done set out and let cool slightly. While cooling put into a mixing bowl: 4 egg whites, l/8 teaspoon cream of tartar, l/4 teaspoon salt. Beat until fairly stiff, then put in 8 table- spoons sugar. Beat until mixture is really thick like icing. Pile this mixture on your pie and brown slightly in moderate oven, 350 degrees F., for 5 to 10 minutes. Mrs. Earl Howard. ICEBOX FROZEN PIE 3 eggs l/2 cup lemon juice l/2 cup sugar 3 tablespoons sugar 1 can of milk Beat egg yolks. Add 1/2 cup of sugar to lemon juice and put in saucepan together with egg yolks. Cook until thick. Whip chilled milk. Beat egg whites, adding the 3 tablespoons of sugar. Fold in whipped cream. To this add the boiled custard. Mix well. Line baking dish with vanilla cake crumbs. Pour mixture on top of crumbs. Let stand in freezing unit until frozen. Mrs. Wilbert Boone. BLUEBERRY PIE 4 cups blueberries l/2 teaspoon salt 4 tablespoons flour 1-1/2 tablespoons lemon 1 cup sugar juice Plain pastry

Cook this with the app: pantry check, scaling, and the assistant.