- Basic Pasty dough for 9-inch two-crust pie. (use your favorite, I use the Pillsbury pre-made refrigerated crusts. Purists will cry. However, to me the pie is about the filling not about the crust.
- 4 cups fresh blue berries (2 pints)
- 3 tablespoons flour
- 1 cup sugar
- 1/8 teaspoon salt
- 1/8 teaspoon nutmeg
- 1/4 teaspoon cinnamon
- 1 to 1 1/2 teaspoon orange zest
- 1 tablespoon orange juice
- 1 tablespoon butter
- cinnamon-sugar mixture
Preheat the over to 425 degrees. Line the pie plate with half the pastry dough.
Mix the flour, sugar, salt, nutmeg, cinnamon, orange zest in a large bowl.
Add the blue berries and the orange juice and combine gently with a slotted spoon.
Pile the mixture into the line pie plate and dot with butter.
Roll out the top crust and drape it over the pie.
Crimp or flute the edges and cut several vents in the top.
Sprinkle, lightly, with the cinnamon-sugar mixture
Bake at 425 degrees for 10 minutes.
Reduce heat to 350 degrees and continue to bake for 30 to 40 minutes or until top is brown
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