Peek-A-Blueberry Pie

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About the Recipe:  Freshness explodes from the flavor of the juicy blueberries lightly sweetened with dried cranberries. It’s baked in a tart pan for a lighter slim pie, covered with an attractive lattice crust, and drizzled lightly with lemon/orange glaze.  It is “Berry” delicious!

My Pie Recipe: Top Winning Recipe from New Jersey in Crisco’s National Pie Recipe Contest.

Cook’s Note:  If blueberries are very fresh and juicy, use only about 3-1/2 to 3-3/4 cups. This will eliminate them overflowing the tart pan. If they are drier berries, use the 4 cups. For a pie with a tart taste, place 1 teaspoon of lemon juice in the orange juice.

Baking the Tart: In a small bowl, whisk egg yolk and water; lightly brush over pastry strips.  Bake in preheated 400-degree F oven for 50 minutes or golden brown.  Cover tart with foil if brown too quickly.  Remove from oven; let cool.  Loosen sides; remove tart pan sides.

 Mix Light Glaze: In a small bowl, stir confectioners’ sugar and 1 to 2 teaspoons of lemon or orange juice until smooth; lightly drizzle over lattice crust. Yield:  one 10-inch pie tart 

Serves:  8 to 10

pdf for Copy of Recipe -Peek-A-Blueberry Pie

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