Monument Cafe Blueberry Pie
Serves: 3
Lilian Bahringer
1 January 1970
Based on User reviews:
58
Spice
58
Sweetness
49
Sourness
41
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
1.25 cups
Blueberry (fresh or frozen)1 cup
Granulated Sugar1 tsp
Ground Cinnamon2 tsps
Lemon Juice (fresh)1 cup
Brown Sugar8 tbsps
Butter (cold, cubed)2 tsps
Baking Powder1 tsp
SugarDirections:
1
Preheat the oven to 350 degrees F
2
Toss the blueberries, granulated sugar, 1/3 cup flour, cinnamon and lemon juice in a bowl
3
Place the filling in the Monument Cafe All Butter Pie Crust
4
Combine the remaining 3/4 cup flour, brown sugar and butter and mix to a coarse meal
5
Scatter over top of the pie
6
Bake the pie until the juices thicken and the pie is golden brown, about 50 minutes
7
Tent the pie with foil if needed to prevent over-browning
8
Let the pie rest 30 minutes prior to serving
9
Combine the flour, baking powder, sugar and salt in the bowl of a food processor and pulse to combine
10
Add the cold butter cubes and pulse until a coarse meal
11
Transfer the mixture to a bowl and make a well in the center of the mixture
12
Add 1/4 cup ice water (strain the cubes) and toss the mixture, adding more water if needed to bring the dough together
13
Divide the dough in half and roll out on a floured surface
14
Makes 2 crusts