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Lemon-Blueberry Pie
Ingredients:
Pastry for 2-crust pie
4 c. frozen blueberries
1 c. sugar
1/3 c. flour
1 tsp. grated lemon peel
1/8 tsp. salt
2 Tbs. butter
Pastry for 2-crust pie
4 c. frozen blueberries
1 c. sugar
1/3 c. flour
1 tsp. grated lemon peel
1/8 tsp. salt
2 Tbs. butter
Directions:
Comboine berries, sugar, flour, lemon peel and salt. Place in pastry-lined 9" pie pan. Dot with butter. Adjust top crust and flute edges; cut vents. Bake in hot oven (425) 40 to 50 minutes, or until crust is lightly browned and juice bubbles through steam vents.
Makes 6-8 Servings
Comboine berries, sugar, flour, lemon peel and salt. Place in pastry-lined 9" pie pan. Dot with butter. Adjust top crust and flute edges; cut vents. Bake in hot oven (425) 40 to 50 minutes, or until crust is lightly browned and juice bubbles through steam vents.
Makes 6-8 Servings
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