From the kitchen of Stephanie Knewasser
Line a pie dish with a pie crust.
Combine:
1/2 c sugar
3 Tbsp flour
4 c blueberries
If using FROZEN fruit, let stand 15-30 minutes, fruit should be partially thawed, but still icy.
Spoon into pie crust.
Dot with butter.
Cover with pastry.
GENEROUSLY brush with milk then sprinkle with sugar.
Bake @ 375 for 50 minutes or until fruit is bubbly & crust is golden.
NOTES
- I add an egg wash to the inside crust before adding the fruit to prevent a soggy crust. – Steve
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